Mini Padak-jeon (Green Onion Chicken Pancakes)

Ingredients

• 2 lb chicken breast (Chopped very fine; finer chopping helps the batter bind better.)
• 2 tsp salt
• pepper (To taste, for marinating the chicken.)
• garlic powder (To taste, for marinating the chicken.)
• 1 tbsp mirin (For the chicken marinade.)
• 4 tbsp cornstarch (Used to make the slurry.)
• 4 tbsp water (For the cornstarch slurry.)
• green onions (Chopped; amount not specified in the source.)
• cooking oil (For pan-frying the mini patties; amount not specified.)
• 2 tbsp soy sauce (For the dipping sauce.)
• 1 tbsp sugar (For the dipping sauce.)
• 1 tbsp sesame oil (For the dipping sauce.)
• 1 tbsp mirin (For the dipping sauce.)
• 0.5 tbsp garlic (For the dipping sauce.)
• sesame seeds (For the dipping sauce; amount not specified.)

Steps

1. 1

   Chop the chicken breast very finely. The source notes that finely chopped chicken binds to the batter better than cubed chicken.

2. 2

   Marinate the finely chopped chicken with the salt, pepper, garlic powder, and 1 tablespoon mirin. Let it rest for 30 minutes.

3. 3

   Whisk together 4 tablespoons cornstarch and 4 tablespoons water to make a cornstarch slurry.

4. 4

   Mix the cornstarch slurry into the marinated chicken, then mix in the chopped green onions.

5. 5

   Heat cooking oil in a pan. Form the mixture into small patties and pan-fry them in the oil until super crispy, turning as needed for even cooking.

6. 6

   Combine the soy sauce, sugar, sesame oil, mirin, garlic, and sesame seeds to make the dipping sauce.

7. 7

   Serve the crispy mini padak-jeon with the dipping sauce.

Notes

The source does not specify the amounts of pepper, garlic powder, green onions, cooking oil, or sesame seeds, nor the pan temperature or exact frying time. Adjust the frying time by appearance and cook the chicken thoroughly.

Nutrition per serving

• main
• snack
• Korean
• East Asian
• pan-fried
• crispy
• chicken
• kid-friendly