Garlic Chive Pancakes

Sweet Soy-Vinegar Sauce and Thai Chiles

Chef Benchawan Jabthong Painter of Street to Kitchen | Houston, TX
Yield: 2 half hotel pans

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Adapted by StarChefs  |  August 2025  |  PhotO: Will Blunt

INGREDIENTS

Dipping Sauce:
5 tablespoons granulated sugar
4 tablespoons minced pickled garlic
3 tablespoons dark soy sauce
3 tablespoons white vinegar
2 teaspoons kosher salt
4 red Thai chiles, sliced
2 tablespoons minced garlic

Garlic Chive Pancakes:
850 grams chopped garlic chives, rinsed
½ tablespoon baking soda
110 grams vegetable oil
2 tablespoons granulated sugar
½ tablespoon kosher salt
170 grams tapioca flour
150 grams rice four

To Assemble and Serve:
Oil for frying

METHOD

For the Dipping Sauce:
In a pot over medium-high heat, add sugar, pickled garlic, soy sauce, vinegar, salt, and 100 milliliters water. Bring to a boil, then remove from heat. Let cool, then stir in chiles and garlic. Transfer to a Vitamix Commercial blender and purée until smooth. Transfer to an airtight container and reserve.

For the Garlic Chive Pancakes:
In a mixing bowl, add chives and baking soda. Mix until chives are evenly coated. Fold in 80 grams vegetable oil, sugar, and salt. Set aside. Heat a Vulcan combination oven to 211°F on full steam setting. In a mixing bowl, sift together flours. Form a well in the middle and add remaining 30 grams oil and 500 milliliters warm water. Whisk until mixture has thickened. Fold in reserved chive mixture. Pour mixture into two half hotel pans. Steam 20 minutes. Let cool.

To Assemble and Serve:
In a fryer, heat oil to 350°F. Remove Garlic Chive Pancakes from pans and transfer to a work surface. Slice into desired size. Add to hot oil and fry until crispy. Transfer to a serving plate. Serve with 1 ramekin Dipping Sauce.

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