Pa Dak Jeon (Korean Crispy Chicken Pancake)

Ingredients

• 250 g chicken thigh meat (Diced into small cubes; chicken breast may be substituted.)
• 0.25 tsp onion powder
• 0.25 tsp garlic powder
• 0.25 tsp black pepper
• salt (As desired.)
• milk (A splash, as needed for the marinade.)
• green onion greens (Add to the chicken mixture, then add loads more finely sliced for serving.)
• 3.5 tbsp potato starch (Source specifies 3–4 tablespoons; 3.5 tablespoons represents the stated range midpoint.)
• water (A splash, only if needed to loosen the mixture.)
• cooking oil (For heating the pan and cooking the pancake.)
• chili oil or dipping sauce (For serving; use chili oil or your favorite dip.)

Steps

1. 1

   Dice 250 g chicken thigh meat into small cubes. Chicken breast may be used instead.

2. 2

   Combine the diced chicken with the onion powder, garlic powder, black pepper, salt to taste, and a splash of milk. Adjust the spices to your preference.

3. 3

   Marinate the seasoned chicken for 20 minutes.

4. 4

   Add green onion greens to the marinated chicken.

5. 5

   Add 3–4 tablespoons potato starch and mix well. Add a splash of water if needed.

6. 6

   Heat a pan and add cooking oil. Let the oil heat up before adding the chicken mixture.

7. 7

   Add the chicken mixture to the hot, oiled pan and cook thoroughly on both sides. The source indicates that cooking both sides takes about 10–15 minutes total.

8. 8

   Add loads of finely sliced green onion greens over the finished pancake and serve with chili oil or your favorite dip.

Notes

The source does not specify the cooking temperature, pan type, or the exact amount of oil, green onion, milk, water, or dipping sauce. Ensure the chicken is cooked thoroughly before serving.

Nutrition per serving

• main
• breakfast
• Korean
• pan-fried
• crispy
• high-protein
• chicken