CRISPY KOREAN CHICKEN PANCAKE (PADAKJEON)
Directions
- 1Season diced chicken with salt, pepper, garlic, and onion powder.
- 2Mix in cornstarch and a splash of water until well coated.
- 3Pour into a hot, oiled pan. Spread evenly and fry both sides until golden and ultra-crispy.
- 4Top with a mountain of shredded scallions and drizzle with the sauce!
Ingredients
- 200 g chicken breast diced
- 5 tbsp cornstarch
- 1 splash water
- 1 bunch scallions shredded
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp black pepper
- to taste salt
- Neutral oil for frying
- soy sauce
- rice vinegar
- honey
- sesame oil
- chili oil
Equipment
pan
Tips
- Serve with a mountain of shredded scallions and drizzle with the sauce.
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