Crispy Korean Chicken Pancake (Padakjeon)

Ingredients

• 200 g chicken breast (Diced)
• salt (To taste)
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 0.5 tsp black pepper (Plus more if desired)
• 5 tbsp cornstarch (Add a splash of water to form the coating)
• water (A splash, enough to lightly moisten the cornstarch coating)
• neutral oil (For frying; use enough to generously coat the pan)
• 1 bunch scallions (Shredded; approximately 100 g edible portion)
• 1 tbsp soy sauce (Estimated amount for the dipping sauce)
• 1 tbsp rice vinegar (Estimated amount for the dipping sauce)
• 1 tbsp honey (Estimated amount for the dipping sauce)
• 1 tsp sesame oil (Estimated amount for the dipping sauce)
• 1 tsp chili oil (Estimated amount; adjust to taste)

Steps

1. 1

   Dice the chicken breast into small, even pieces so it cooks through quickly. Shred the scallions into thin strips and set them aside for topping.

2. 2

   Place the diced chicken in a bowl. Add the salt, garlic powder, onion powder, and black pepper, then toss thoroughly until every piece is seasoned.

3. 3

   Add the cornstarch to the seasoned chicken. Pour in a small splash of water and mix until the chicken is evenly coated in a thick, slightly sticky batter. Add only enough water to help the cornstarch cling to the chicken.

4. 4

   In a bowl, mix the soy sauce, rice vinegar, honey, sesame oil, and chili oil until the honey is incorporated and the dipping sauce is smooth. Set aside.

5. 5

   Heat a neutral oil in a nonstick or well-seasoned skillet over medium-high heat. The pan should be hot enough that a small bit of batter sizzles immediately when added.

6. 6

   Add the coated chicken mixture to the oiled pan. Spread it into an even, compact pancake so the pieces make good contact with the skillet.

7. 7

   Fry the pancake for about 4 to 5 minutes on the first side, or until the underside is deep golden and crisp and the chicken is nearly cooked through. Avoid moving it too early so a crust can form.

8. 8

   Carefully flip the pancake using a wide spatula. Continue frying for another 4 to 5 minutes, until the second side is golden and ultra-crispy and the chicken reaches 165°F (74°C) internally.

9. 9

   Transfer the crispy pancake to a plate. Top it generously with the shredded scallions and drizzle with the dipping sauce, or serve the sauce alongside for dipping. Serve immediately while crisp.

Notes

The source does not specify exact quantities for the dipping sauce, water, salt, or frying oil; sauce quantities are practical estimates. Serve immediately for the best texture, since the cornstarch crust softens as it sits.

Nutrition per serving

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