Our clever UCOOK Chefs have used cocktail rotis for this recipe, because they knew you would want to stretch out the delicious taste. With 4 per portion, you can really sink your teeth into the savoury flavour of Asian sauce-coated chicken fillets, added onto a creamy kewpie mayo cabbage & carrot slaw. Garnished with sesame seeds and herbaceous coriander.
Asian-style Chicken Pancakes
Asian-style Chicken Pancakes
with sesame seeds
Hands on Time: 15 - 20 minutes
Overall Time: 15 - 20 minutes
Ingredients:
- Chicken
- Cocktail Rotis
- Free-range Chicken Mini Fillets
- Fresh Coriander
- Kewpie Mayo
- Shredded Cabbage & Carrots
- Spring Onion
- Spring Onions
- UCOOK Asian Sauce
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Paper Towel
- Water
SLAW
In a bowl, combine the shredded cabbage mix, spring onion (to taste), and mayo. Set aside in the fridge.
ROTIS
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. In the final 1-2 minutes, baste with the Asian sauce. Remove from the pan.
TIME TO EAT
Time to plate up! Pile the slaw onto the rotis, add the Chicken, and spoon over the delicious sauce (to taste). Scatter with sesame seeds and garnish with the coriander. Tuck in, Chef!
Shredded Cabbage & Carrots - 100g
Spring Onion - 1
Kewpie Mayo - 50ml
Cocktail Rotis - 4
Free-range Chicken Mini Fillets - 150g
UCOOK Asian Sauce - 1 unit
White Sesame Seeds - 5ml
Fresh Coriander - 3g
SLAW
In a bowl, combine the shredded cabbage mix, spring onion (to taste), and mayo. Set aside in the fridge.
ROTIS
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. In the final 1-2 minutes, baste with the Asian sauce. Remove from the pan.
TIME TO EAT
Time to plate up! Pile the slaw onto the rotis, add the Chicken, and spoon over the delicious sauce (to taste). Scatter with sesame seeds and garnish with the coriander. Tuck in, Chef!
Shredded Cabbage & Carrots - 200g
Spring Onion - 1
Kewpie Mayo - 100ml
Cocktail Rotis - 8
Free-range Chicken Mini Fillets - 300g
UCOOK Asian Sauce - 2 units
White Sesame Seeds - 10ml
Fresh Coriander - 5g
SLAW
In a bowl, combine the shredded cabbage mix, spring onion (to taste), and mayo. Set aside in the fridge.
ROTIS
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. In the final 1-2 minutes, baste with the Asian sauce. Remove from the pan.
TIME TO EAT
Time to plate up! Pile the slaw onto the rotis, add the Chicken, and spoon over the delicious sauce (to taste). Scatter with sesame seeds and garnish with the coriander. Tuck in, Chef!
Shredded Cabbage & Carrots - 300g
Spring Onions - 2
Kewpie Mayo - 150ml
Cocktail Rotis - 12
Free-range Chicken Mini Fillets - 450g
UCOOK Asian Sauce - 3 units
White Sesame Seeds - 15ml
Fresh Coriander - 8g
SLAW
In a bowl, combine the shredded cabbage mix, spring onion (to taste), and mayo. Set aside in the fridge.
ROTIS
Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. In the final 1-2 minutes, baste with the Asian sauce. Remove from the pan.
TIME TO EAT
Time to plate up! Pile the slaw onto the rotis, add the Chicken, and spoon over the delicious sauce (to taste). Scatter with sesame seeds and garnish with the coriander. Tuck in, Chef!
Shredded Cabbage & Carrots - 400g
Spring Onions - 2
Kewpie Mayo - 200ml
Cocktail Rotis - 16
Free-range Chicken Mini Fillets - 600g
UCOOK Asian Sauce - 4 units
White Sesame Seeds - 20ml
Fresh Coriander - 10g
Frequently Asked Questions
What is the preparation time for Asian-style Chicken Pancakes?
The preparation time for Asian-style Chicken Pancakes with sesame seeds is between 15 and 20 minutes.
What is the total time required to make Asian-style Chicken Pancakes with sesame seeds?
The total time required to make Asian-style Chicken Pancakes with sesame seeds is between 15 and 20 minutes.
How many servings does Asian-style Chicken Pancakes provide?
4 servings
What are the main ingredients in Asian-style Chicken Pancakes?
Chicken, Cocktail Rotis, Free-range Chicken Mini Fillets, Fresh Coriander, Kewpie Mayo, Shredded Cabbage & Carrots, Spring Onion, Spring Onions, UCOOK Asian Sauce, White Sesame Seeds
What is the nutritional information of Asian-style Chicken Pancakes?
Calories: 976.5, Carbs: 68.2 grams, Fat: grams, Protein: 45.3 grams, Sugar: 19.9 grams, Salt: 1843.8 grams
How do I prepare Asian-style Chicken Pancakes?
TIME TO EAT: Time to plate up! Pile the slaw onto the rotis, add the chicken, and spoon over the delicious sauce (to taste). Scatter with sesame seeds and garnish with the coriander. Tuck in, Chef! CHICKEN: Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. In the final 1-2 minutes, baste with the Asian sauce. Remove from the pan. ROTIS: Place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds. SLAW: In a bowl, combine the shredded cabbage mix, spring onion (to taste), and mayo. Set aside in the fridge.
What should be prepared from my kitchen to make Asian-style Chicken Pancakes?
Chicken, Cocktail Rotis, Free-range Chicken Mini Fillets, Fresh Coriander, Kewpie Mayo, Shredded Cabbage & Carrots, Spring Onion, Spring Onions, UCOOK Asian Sauce, White Sesame Seeds
How many calories does Asian-style Chicken Pancakes have?
976.5 calories
How much fat content does Asian-style Chicken Pancakes have?
grams
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