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.
Serving guide
Choose your portion size.
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
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R78.62
for 4 servings · R19.66 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Free-range Chicken Mini Fillets needs 600 gFree Range Chicken Stock Chunks Avg 800 g 800 g at R27.99 · 75% of packR20.99
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White Sesame Seeds needs 20 mlBlack and White Sesame Seeds Pretzel Thins 180 g R44.99 · whole pack (size can't be divided)R44.99
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Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
Not in the Woolies basket — source these elsewhere:
- Cocktail Rotis
- UCOOK Asian Sauce
- Shredded Cabbage & Carrots
- Kewpie Mayo
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Fresh Coriander, Kewpie Mayo, Shredded Cabbage & Julienne Carrot, Spring Onion, 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?
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. 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! 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, Fresh Coriander, Kewpie Mayo, Shredded Cabbage & Julienne Carrot, Spring Onion, 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