Padakjeon (Crispy Korean Chicken Pancake)
20m
Serves 2The creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Padakjeon (Crispy Korean Chicken Pancake)
20m
Serves 2The creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Directions
- 1Season the diced chicken breast with salt, black pepper, garlic powder, and onion powder.
- 2Add cornstarch and water to the chicken and mix until coated in a sticky paste.
- 3Shred the scallions and place them in ice water to crisp them up.
- 4Prepare the dipping sauce by mixing soy sauce, rice vinegar, honey, chili oil, and sesame oil.
- 5Heat oil in a pan, spread the chicken mixture into an even pancake, and fry until deep golden brown and crispy on both sides.
- 6Slice the pancake into bite-sized pieces and serve topped with the shredded scallions and the dipping sauce.
Ingredients
- 200 g chicken breast, diced
- 5 tbsp cornstarch
- 2 tbsp water
- scallion, thinly shredded
- neutral oil (optional)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp chili oil
- 0.5 tbsp sesame oil
Equipment
knifecutting boardmixing bowlpanspatula
