Korean Chicken Pancake (Padakjeon)

Steps

1. 1

   Place the chicken pieces in a bowl. Add the soy sauce, mirin, minced garlic, salt, and black pepper, then mix thoroughly so the chicken is evenly coated. Marinate for 10 minutes.

   Start 10-minute timer
2. 2

   While the chicken marinates, thinly slice the green onion tops. Place the sliced tops in cold water to mellow their sharp flavor. Reserve the chopped green onion whites for the chicken mixture.

3. 3

   Add the green onion whites, thinly sliced onion, and optional chili to the marinated chicken. Stir until evenly distributed.

4. 4

   Add the potato starch and cold water. Mix until the chicken is coated in a thick, sticky mixture that is not runny. Stir again immediately before cooking because the starch may settle.

5. 5

   Heat a frying pan over medium heat and coat it generously with oil. Add the chicken mixture and spread it into a thin, even pancake.

6. 6

   Cook for 4–5 minutes, until the underside is golden brown and crisp and the chicken mixture is firm enough to flip.

   Start 5-minute timer
7. 7

   Carefully flip the pancake. Drizzle a little additional oil around the edges, then cook for another 4–5 minutes, until both sides are golden and crispy and the chicken is fully cooked through.

   Start 5-minute timer
8. 8

   While the pancake cooks or immediately afterward, whisk together the soy sauce, rice vinegar, water, sugar, and sesame oil for the dipping sauce. Stir until the sugar is dissolved.

9. 9

   Drain the sliced scallion tops thoroughly. Transfer the finished pancake to a plate, top it with the drained scallions and optional sesame seeds or extra green onion and chili, and serve with the dipping sauce.