Serves 2
Ingredients
For the pancake mix
- 2 spring onions
- 1 red chilli
- 150g plain flour
- 1 tsp brown sugar
- 170ml lukewarm water
- 1/4 tsp of bicarbonate of soda
- 2 tbsp kimchi + 1 tbsp of kimchi juice
For the sauce
- 2 tbsp of tamari or soy sauce
- 1 tbsp hot sauce (Sriracha or Gochujang)
- 1 finely chopped spring onion
- 1 tsp chilli flakes
- 1 tsp white wine vinegar
TOPPING
- 1 pack of VFC Spicy Chick*n Tenders
- Sesame seeds (optional)
Method
- Cook the VFC Spicy Chick*n Tenders according to the package instructions
- Mix the flour, bicarb and sugar together whilst stirring in the lukewarm water until a batter forms
- Add in the sliced chilli and spring onion, along with the kimchi and kimchi juice
- Oil a non stick frying pan with a little sesame oil, place on a high heat and then ladle in the pancake mix. Once bubbles form, flip, repeat until all the batter is used up
- Make the sauce by mixing the ingredients together
- Take the VFC Tenders out of the oven when golden and crispy, then stack up the pancakes, topping with VFC
- Pour over the sauce and finish with a few sesame seeds (optional), and enjoy!