Japanese-Inspired Chicken & Cabbage Pancakes with Homemade Yum Yum Sauce

Looking for a fun, flavorful twist on dinner? These Japanese-inspired chicken and cabbage pancakes are our take on okonomiyaki, a savory Japanese street food dish in pancake form. Packed with protein and vegetables, pan-fried until golden, and finished with a drizzle of creamy homemade yum yum sauce, they’re a balanced dish that feels indulgent yet nourishing.

The recipe is flexible; you can use ground chicken or shredded leftover chicken, swap in your favorite vegetables, and even make the sauce and batter ahead of time for a quick weeknight meal.

Ingredients

For the Pancakes

• 1 tbsp avocado oil (plus more for cooking)
• 1½ cups shredded cabbage
• 1 lb ground chicken (or leftover shredded chicken)
• 2 large eggs
• 1 tsp toasted sesame oil
• ¼ cup almond flour
• 1 tbsp soy sauce
• 1 tsp fish sauce (optional)
• 2 scallions, chopped
• Salt and black pepper, to taste

For the Homemade Yum Yum Sauce

• 1 cup avocado mayonnaise
• 1 tbsp sriracha (adjust for spice preference)
• 1 tbsp rice vinegar
• 1 tsp coconut sugar
• 1 tsp garlic powder
• ½ tsp smoked paprika
• ¼ tsp cayenne pepper (optional)

To Garnish: Sesame seeds and extra chopped scallions

Instructions

Step 1: Cook the Vegetables & Chicken

• Heat 1 tbsp oil in a skillet over medium-high heat.
• Add shredded cabbage and sauté for 3–5 minutes until softened. Remove from heat and let cool.
• In a separate pan, cook the ground chicken, breaking it into small pieces until it is fully cooked.

Step 2: Make the Pancake Batter

• In a large bowl, whisk the eggs.
• Add cooled cabbage, cooked chicken, almond flour, soy sauce, fish sauce (if using), and half of the scallions.
• Season with salt and pepper. Mix until a thick, uniform batter forms.

Step 3: Cook the Pancakes

• Reheat the skillet over medium heat and lightly coat with oil.
• Drop ½ cup of the mixture into the pan, flatten into a 4-inch circle.
• Cook for 3–4 minutes, until golden brown and set at the edges. Flip and cook for an additional 1–2 minutes, until both sides are golden brown.
• Repeat with the remaining batter, adding more oil as needed.

Step 4: Make the Yum Yum Sauce

• In a medium bowl, whisk together mayonnaise, sriracha, rice vinegar, coconut sugar, garlic powder, smoked paprika, and cayenne (if using).
• Adjust the consistency with one tablespoon of water at a time.
• Chill for 30–60 minutes for the best flavor.

Step 5: Serve

• Top pancakes with a generous drizzle of yum yum sauce.
• Garnish with scallions and sesame seeds.

Why You’ll Love This Recipe

• Balanced & Nutritious: Packed with protein and veggies
• Customizable: Swap in zucchini, carrots, or mushrooms for extra variety
• Make-Ahead Friendly: Prep batter and sauce ahead to save time
• Family-Friendly: Comfort food with a healthy spin