Gochujang Chicken with Chickpea Pancakes and Tamari Steamed Green Beans

Supper was so good and required so little work. I roasted a couple of skin on chicken breasts the other day, so I had one in the fridge waiting for me. I removed the skin and cut it up into a large dice. I added 2tbsp of Coconut Amino Gochujang Sauce and a little full fat coconut milk and stirred everything up in a mason jar, lidded it, and put it back in the fridge for four-ish hours. Then, when we got back from a walk a mixed up Chris Morocco’s chickpea pancake batter, though I feel a little like Dave Chang on Recipe Club. I didn’t read his cooking instructions or make anything else in the recipe, so I can’t really attest to those parts, but the batter is spot on. It’s four ingredients and some important resting time…It seems that the key with the chickpea pancakes is rest time for the flour to hydrate and enough oil in the pan so that they don’t stick.
I heated my pan to a low medium and added a little toasted sesame oil, not typically what someone would use it for, but it has a high smoke point so I thought I would test it out. It worked really well and gave the pancakes a hint of that toasted sesame flavor, so I’m going to leave it at that. I added more to the pan mid flip as well so that both sides got it….I would almost say they were pan fried, but not quite. They were super light and crispy.
Then I cranked the heat, added the green beans and let them cook for a few minutes. Instead of using water to steam them, I added a heavy splash of tamari to the hot pan and then covered it super quickly. I may have had my pan just a touch too hot, but the tamari reduced down in the process and a few minutes later, they were on the plate. Two thumbs up, if I do say so myself.