Padakjeon Korean Crispy Chicken & Scallion Pancake

Serves 2
instagram.com

Directions

  1. 1Marinate small cubes of boneless chicken thigh with garlic paste, chopped chili, soy sauce, a little bit of milk and some salt.
  2. 2Let the chicken marinate for at least 15-20 minutes.
  3. 3Use a sharp knife to shred spring onion greens into long strips.
  4. 4Soak the shredded spring onion greens in ice cold water.
  5. 5Make a quick dipping sauce by mixing together soy sauce, minced garlic, sesame oil, chili flakes, honey, vinegar, and some sesame seeds.
  6. 6Mix the dipping sauce well and set it aside.
  7. 7Take the marinated chicken and toss in some corn starch or arrowroot powder.
  8. 8Mix the chicken and starch well.
  9. 9Heat your frying pan and spray or brush with very little oil.
  10. 10Spread out the chicken mixture evenly in the pan and flatten it.
  11. 11Cook the chicken covered for 3 to 4 minutes on each side until golden brown and perfectly crispy.
  12. 12To serve, place the crispy chicken pancake on a plate.
  13. 13Top the pancake with the crunchy spring onions.
  14. 14Drizzle the dipping sauce over the pancake.

Ingredients

  • 250 g chicken thighs, diced into small cubes
  • 1 tsp garlic paste
  • 1 –2 green chilies, chopped
  • 1 tsp soy sauce
  • 1 tsp oyster sauce
  • 2 tbsp milk
  • Salt to taste
  • 3 tbsp cornstarch or potato starch
  • 2 –3 spring onion greens, finely shredded (soaked in ice water to curl)
  • 1 tsp oil (for brushing pan)
  • 2 tbsp soy sauce
  • 1 clove garlic, minced
  • 1 tsp sesame oil
  • 0.5 tsp chili flakes
  • 1 tsp honey
  • 1 tsp vinegar
  • sesame seeds

Equipment

frying pansharp knife

Tips

  • Soak shredded spring onion greens in ice-cold water to make them curl.
  • Barely any oil is needed for crispy perfection in a hybrid pan.