![\"Maple](\"https:\/\/www.mostlyfood.co.uk\/wp-content\/uploads\/2026\/02\/Maple-korean-fried-chicken-pancakes.jpeg\")
<\/h4>\nIt will soon be Pancake Day. Maple of Canada UK offer a delicious alternative to your regular pancake with a little sugar and lemon. Korean Fried Chicken with Fluffy Maple Pancakes are a flavourful dinner treat!<\/p>\n
<\/h4>\n200g self-raising flour
\n1 \u00bd tsp baking powder
\n1 tbsp pure maple syrup (preferably amber syrup for its rich taste)
\n3 large eggs
\n25g melted butter
\n200ml milk
\n1 pinch of salt
\nVegetable oil, for cooking<\/p>\n
500g skinless boneless chicken thighs, cut into 1-inch pieces
\n2 tbsp olive oil
\n2 garlic cloves, crushed
\n\u00bd tbsp minced ginger
\n1 tsp ground white pepper<\/p>\n
1 tbsp soy sauce<\/p>\n
5 tbsp gochujang chilli paste
\n5 tbsp tomato ketchup
\n2 tbsp soy sauce
\n3 tbsp pure maple syrup (preferably dark syrup for its robust taste)
\n1 tbsp maple sugar
\n2 tbsp mirin
\n2 garlic cloves, chopped
\nSesame seeds, to serve<\/p>\n
1 cup potato starch or cornflour
\nVegetable oil, for frying
\nHandful of sesame seeds
\nTwo stalks of spring onions, thinly sliced<\/p>\n
Sift the flour, baking powder and salt into a large bowl. In a separate bowl or jug, whisk together the milk, maple syrup and eggs, then whisk in the melted butter.<\/p>\n
Pour the milk mixture into the flour and, using a whisk, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.<\/p>\n
Heat a non-stick frying pan over a medium heat and add a little bit of oil.<\/p>\n
Add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick, but this is how it should be.<\/p>\n
Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm\/\u00bdcm in thickness.<\/p>\n
Repeat until all the batter is used up.<\/p>\n
Put all ingredients in a large bowl, stir and cover with cling film.\u00a0 Place in the fridge to marinate for at least 5 hours or overnight for best results.<\/p>\n
Add all ingredients to a small saucepan. Heat over a low heat, stirring for 5-10 minutes until thickened and glossy.<\/p>\n
Preheat your deep fat frier or a deep pan filled with oil to 180C.<\/p>\n
Remove the chicken from the fridge and add the potato starch. Toss until all the chicken is evenly coated.<\/p>\n
Add the chicken to the frier or a deep pan and fry for 4-6 minutes. Drain on a wire rack with paper towels underneath.<\/p>\n
Place the fried chicken in a large bowl and pour over the gochujang sauce. Toss the chicken until every piece is evenly coated.<\/p>\n
Sprinkle with sesame seeds then add the chicken onto the stacked pancakes. Drizzle any remaining sauce over the stack.<\/p>\n
Garnish with sliced spring onions.<\/p>\n