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Ingredients
  • subheading: For the pancakes:
  • 10 ounces boneless skinless chicken breast or thighs (280g, cut into small cubes)
  • 1 tablespoon water
  • 1 teaspoon soy sauce
  • 2 teaspoons cornstarch (divided)
  • 1 tablespoon vegetable or peanut oil (plus 4 to 6 cups for frying, depending on the size of your wok)
  • 1 medium onion (about 1 ½ cups diced)
  • 2 cups mung bean sprouts
  • 6 large eggs
  • ¼ teaspoon sesame oil
  • 1 scallion (chopped)
  • Sesame seeds (optional)
  • subheading: For the gravy:
  • 1 tablespoon vegetable or peanut oil
  • 1 tablespoon flour
  • ½ teaspoon turmeric
  • ½ teaspoon paprika
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon onion powder
  • 3 cups low sodium chicken stock
  • 2 teaspoons soy sauce
  • 1 tablespoon oyster sauce
  • ½ teaspoon sesame oil
  • ¼ teaspoon white pepper (or to taste)
  • ¼ cup cornstarch
  • Salt (to taste)
  • ¼ cup chicken stock
Steps
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