# Padakjeon (Crispy Korean Chicken Pancake)

A crispy, flourless pancake made with diced chicken breast and a cornstarch batter, served with fresh shredded scallions and a tangy chili-soy dipping sauce.

- Total time: 20 min
- Cuisine: Korean
- Category: Dinner
- Difficulty: easy
- Diet: gluten-free
- Language: en

## 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

## Instructions

1. Season the diced chicken breast with salt, black pepper, garlic powder, and onion powder.
2. Add cornstarch and water to the chicken and mix until coated in a sticky paste.
3. Shred the scallions and place them in ice water to crisp them up.
4. Prepare the dipping sauce by mixing soy sauce, rice vinegar, honey, chili oil, and sesame oil.
5. Heat oil in a pan, spread the chicken mixture into an even pancake, and fry until deep golden brown and crispy on both sides.
6. Slice the pancake into bite-sized pieces and serve topped with the shredded scallions and the dipping sauce.

## Equipment

- knife
- cutting board
- mixing bowl
- pan
- spatula

## Source

- Original video: https://www.instagram.com/reel/DfhihXTP5L8/?rpxt=eGR6OTNyMWk2eXRx
- Creator: Kimchi Boy | Korean Food
- Recipe page: https://www.cliprecipe.com/recipe/1ad5e054-b010-4f35-ad5c-4fe0f194e4b1
- Extracted: 2026-11-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt