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Thrive Togather

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30/01/2026

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The Korean chicken pancake was loved by all, so here’s the high-protein version I made for myself and wanted to share with y’all too 
The eggs add extra protein and fluffiness, and you can always reduce the oil by using a spray or healthier fats like avocado oil, ghee, or butter.

And honestly… if I had to choose between this and the original, I’d still pick the classic 
But for keeping up with my protein intake, this one does the job hehe 

Perfect for a quick lunch, lunchbox, or even a post-gym snack!

High-Protein Korean Chicken Pancake

Ingredients (Serves 2–3)

1 large chicken breast, finely chopped

1 tsp garlic mince

1 tbsp halal oyster sauce (or soy sauce + pinch sugar)

¼ cup milk

2 large eggs (extra protein and fluffiness)

4 tbsp cornflour

1 small onion, thinly sliced

2–3 scallions, chopped

1–2 green chillies, chopped

Oil for shallow frying (see notes for healthier options)

Instructions

1. In a bowl, mix chopped chicken, garlic, oyster/soy sauce, milk, and eggs.

2. Add cornflour and stir until thick and well combined.

3. Fold in onions, scallions, and green chillies.

4. Heat a non-stick pan and lightly grease with oil, butter, ghee, or avocado oil. You can also use a spray bottle to reduce oil.

5. Spread batter into pancake shape and cook on medium heat for 4–5 minutes. Flip and cook another 3–4 minutes until golden and chicken is fully cooked.

6. Serve warm with soy-vinegar dipping sauce or spicy mayo.

Nutrition (Approx per serving – 1/3 of recipe)

Calories: ~260–300 kcal

Protein: ~28–30g

Carbs: ~16–20g

Fat: ~10–12g 11/12/2025

Korean Chicken Pancake

The Korean chicken pancake was loved by all, so here’s the high-protein version I made for myself and wanted to share with y’all too The eggs add extra protein and fluffiness, and you can always reduce the oil by using a spray or healthier fats like avocado oil, ghee, or butter. And honestly… if I had to choose between this and the original, I’d still pick the classic But for keeping up with my protein intake, this one does the job hehe Perfect for a quick lunch, lunchbox, or even a post-gym snack! High-Protein Korean Chicken Pancake Ingredients (Serves 2–3) 1 large chicken breast, finely chopped 1 tsp garlic mince 1 tbsp halal oyster sauce (or soy sauce + pinch sugar) ¼ cup milk 2 large eggs (extra protein and fluffiness) 4 tbsp cornflour 1 small onion, thinly sliced 2–3 scallions, chopped 1–2 green chillies, chopped Oil for shallow frying (see notes for healthier options) Instructions 1. In a bowl, mix chopped chicken, garlic, oyster/soy sauce, milk, and eggs. 2. Add cornflour and stir until thick and well combined. 3. Fold in onions, scallions, and green chillies. 4. Heat a non-stick pan and lightly grease with oil, butter, ghee, or avocado oil. You can also use a spray bottle to reduce oil. 5. Spread batter into pancake shape and cook on medium heat for 4–5 minutes. Flip and cook another 3–4 minutes until golden and chicken is fully cooked. 6. Serve warm with soy-vinegar dipping sauce or spicy mayo. Nutrition (Approx per serving – 1/3 of recipe) Calories: ~260–300 kcal Protein: ~28–30g Carbs: ~16–20g Fat: ~10–12g

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Jalan Burma , Pulau Tikus
Bayan Lepas
10350

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Tuesday 07:30 - 13:30
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