Korean Chicken Pancake (Padakjeon)

Ingredients

• 300 g Chicken breast or boneless chicken thighs (Cut into small pieces.)
• 1 tbsp Soy sauce (For the chicken marinade.)
• 1 tbsp Mirin (For the chicken marinade.)
• 2 cloves Garlic (Minced.)
• 0.25 tsp Salt (For the chicken marinade.)
• 0.125 tsp Black pepper (For the chicken marinade.)
• Green onions (3–4 green onions; thinly slice the tops and chop the white parts separately.)
• 0.25 Onion (Thinly sliced.)
• 0.5 Fresh chili (Optional; thinly sliced or chopped.)
• 0.333 cup Potato starch (Mix into the chicken mixture until thick and sticky, not runny.)
• 3 tbsp Cold water (For the batter.)
• Neutral oil (For frying in a well-oiled pan and drizzling around the edges after flipping.)
• 2 tbsp Soy sauce (For the dipping sauce.)
• 1 tbsp Rice vinegar (For the dipping sauce.)
• 1 tbsp Water (For the dipping sauce.)
• 1 tsp Sugar (For the dipping sauce.)
• 0.5 tsp Sesame oil (For the dipping sauce.)
• Sesame seeds (Optional garnish.)
• Green onion or chili (Optional additional garnish.)

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.

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.

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.

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.

Notes

Use a well-oiled nonstick or ceramic nonstick pan for easy release. The pancake should be spread thinly for the best crispness. Verify that the chicken reaches 165°F / 74°C internally before serving.

Nutrition per serving

• main
• Korean
• East Asian
• high-protein
• crispy
• pan-fried
• quick meal
• dinner