Kids-Friendly Perilla Leaf Chicken Breast Tofu Pancakes
This is a home-cooked side dish filled with chicken breast, tofu, and leftover vegetables tightly wrapped in fragrant perilla leaves. It uses minimal oil and is grilled to keep the filling moist, making it a hearty option for kids' lunch boxes.
Author
homecook_jihye
Instructions
Remove the white tendons from the chicken breast and finely chop it. Press the tofu with a kitchen towel or cloth to remove as much moisture as possible.
💡 Tip: Here's a handy tip! If the tofu is too wet, the pancakes will fall apart easily, so it's best if hardly any water comes out when you squeeze it.
About 8 min
In a bowl, combine the chopped chicken breast, mashed tofu, carrot, onion, green onion, 1 egg, 3 tbsp of frying flour, cooking wine, minced garlic, 1 tsp of soy sauce, sesame oil, salt, and pepper, and mix until sticky.
💡 Tip: When my kids don't eat vegetables well, finely chopping the carrot and onion helps them eat without picking them out.
About 7 min
Lightly coat the inside of the perilla leaves with frying flour, place 1 tbsp of the filling on top, then fold in half and gently press the edges.
💡 Tip: If you add too much filling, it may burst before cooking. For lunch boxes, it's better to make them flat and bite-sized.
About 8 min
Beat the remaining egg and coat the perilla leaf pancakes with it, then fry in a pan with cooking oil over medium-low heat for 3-4 minutes on each side until golden brown.
💡 Tip: Since chicken breast is used, medium-low heat is safer than high heat. Covering the pan for just 1 minute will help cook the inside more moistly.
About 9 min
Mix soy sauce, vinegar, and oligosaccharide to make a dipping sauce, and briefly place the cooked pancakes on a kitchen towel before serving them warm.
💡 Tip: When packing for a lunch box, let them cool completely before storing to prevent them from getting soggy.
About 3 min
