CRISPY KOREAN CHICKEN PANCAKE (PADAKJEON)

20 mins
Serves 1
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Directions

  1. 1Season diced chicken with salt, pepper, garlic, and onion powder.
  2. 2Mix in cornstarch and a splash of water until well coated.
  3. 3Pour into a hot, oiled pan. Spread evenly and fry both sides until golden and ultra-crispy.
  4. 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.