Karaage Chicken Okonomiyaki

Karaage Chicken Okonomiyaki

Fall in love at the first bite with this savoury Japanese pancake topped with crispy karaage chicken and drizzled in moreish sauces.

Serves: 4
Time: 45 minutes


  • 1 box Rangitikei Karaage Chicken
  • 4 free range eggs
  • 2 teaspoons soy sauce
  • 1/2 cup water or dashi
  • 1 ¼ cups flour
  • ½ cabbage, finely sliced
  • 4 spring onions, finely sliced
  • Japanese mayonnaise, to serve
  • Tonkatsu or okonomiyaki sauce, to serve
  • Shredded nori, sliced spring onions, sesame seeds & pickled ginger, to garnish


Cook chicken as per packet instructions in the oven or air fryer.

Whisk the eggs, water or dashi and soy sauce in a large mixing bowl. Sift the flour into the bowl, and gently mix to create the pancake batter. Fold through the shredded cabbage and spring onions.

Add a splash of oil to a large fry pan over medium low heat. Using a cup measure, scoop a cup of the pancake mixture into the frypan and use the back of a spoon to flatten it into a large, round pancake – about 2cm thick. Cook gently for about 5 minutes until golden brown, then carefully flip and continue cooking for another 5 minutes. Transfer your okonomiyaki to a warm oven and repeat the cooking process with the remaining batter.

Place your okonomiyaki on serving plates and drizzle with Japanese mayonnaise & tonkatsu or okonomiyaki sauce. Top with crispy Rangitikei Karaage Chicken and garnish with pickled ginger, nori, sesame seeds and sliced spring onions. Serve immediately.

Free Range Chicken used in this Recipe

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