Korean Fried Chicken Pancake (Pa Dak Jeon)

Ingredients

• 10 oz chicken breast (skinless, boneless, raw, chopped into 1/2 inch small pieces)
• 0.25 tsp salt
• 0.25 tsp black pepper
• 0.75 tbsp mirin
• 4.5 tbsp potato starch
• 3 tbsp water
• 3 green onions (medium; 1 sliced for batter, 2 sliced into thin strips for garnish)
• 2 second cooking spray oil
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tsp garlic (minced)
• 1 tsp gochugaru (Korean red spicy pepper flakes)
• sesame oil (mentioned in steps for dipping sauce but not in ingredient list)

Steps

1. 1

   Thinly slice one green onion.

2. 2

   Chop your chicken into 1/2 inch small pieces.

3. 3

   In a bowl, add your chopped chicken, salt, pepper, mirin, potato starch, the sliced green onion, and water. Mix well to create the pancake batter.

4. 4

   In a small bowl, mix the soy sauce, rice vinegar, sesame oil, minced garlic, and gochugaru to make your dipping sauce.

5. 5

   Place a pan over medium heat and coat with cooking spray oil.

6. 6

   Pour your batter into the pan and spread it thin in a circle to form a pancake.

7. 7

   Cook until the pancake turns golden brown and slightly crispy. It should start sliding when you shake the pan.

8. 8

   Flip the pancake and cook the other side until golden brown.

9. 9

   While the pancake finishes cooking, thinly slice the remaining two green onions into long, super thin strips to create green onion curls.

10. 10

    Remove the pancake from the pan and top with the green onion curls.

11. 11

    Serve immediately, either topped with the sauce or using it as a dip.

Notes

The author mentions sesame oil in the step for the dipping sauce, but it is missing from the ingredient list; a small amount (approx 1/2 tsp) is recommended. Using potato starch instead of flour provides a superior crunch while keeping the macros lean.

Nutrition per serving

• main
• high-protein
• low-calorie
• Korean
• healthy
• weight loss
• fried chicken