Discover the viral Padakjeon made famous by Lee Chan Won! This easy recipe creates an ultra-crispy, savory chicken pancake that’s perfect as a high-protein snack, side dish, or Korean bar food favorite!
This Korean Crispy Chicken Pancake is the most recent viral food trend, all thanks to the legendary trot singer, Lee Chan Won, who dropped the recipe and basically broke the internet.
Of course, I had to see what all the craze was about, but you know I always come through with the easy version so you can make it, too! Honestly, this is the simple hack for that perfect fried chicken texture. It’s unbelievably crispy and savory, with aromatics that take it to the next level. Using a little potato starch is the secret weapon here!
Forget complicated recipes! This Padakjeon is guaranteed to be your new go-to. It’s a killer high-protein snack and, even better, the ultimate alcohol munchie for your next hangout! Let’s go!
Ingredients
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- Boneless Chicken Thighs – Use boneless chicken thighs for a more tender and juicy pancake. Nevertheless, you can also use boneless chicken breast.
- Scallions, Garlic, and Pepper – In the original recipe, Lee Chan Won used strips of scallions as a topping or garnish that complements crispy chicken pancake. While you can do that, I opted to simply add the scallions (along with garlic) to the pancake for a nice aroma and to infuse its flavor well. Add peppers if you want heat too!
- Salt and Pepper – Season the chicken first to make sure it is flavorful before mixing in the other ingredients.
- Oyster Sauce and Fish Sauce – For savory and umami flavor in the pancake. You can use one or the other, but the combination is better. You can also use chicken powder in place of these two.
- Sesame Oil – A little amount will add a nutty and earthy flavor while also complementing the oyster sauce and fish sauce.
- Potato Starch and Water – These are the main batter ingredients that will bind the chicken. The idea is to use more potato starch in ratio to the water to ensure it will turn out crispy on the outside and tender on the inside, so be gradual with adding the water.
How to Make Korean Crispy Chicken Pancake?
Prepare the aromatics: Chop the scallions, garlic, and pepper. The small pieces will help them incorporate better and add more flavor to the pancake.
Prepare the chicken: Chop the chicken into small chunks—these will help the chicken bind better. Afterwards, place them in a bowl and season with salt and pepper. Mix this well to ensure the chicken itself will be flavorful.
Make the chicken batter: Add in oyster sauce, fish sauce, sesame oil, potato starch, water, scallions, garlic, and pepper. Mix this well, then check the consistency of the batter—it should be hydrated but a bit thick.
Cook the Padakjeon: Place the pan on high heat, add a generous amount of oil, and once heated, add the chicken batter. Spread it out evenly until it’s about 1/2-1 inch thick.
When you place the chicken batter in the pan, make sure to shape it well; otherwise, you won’t be able to reshape it anymore.
Follow the 2222 method, where you cook each side for two minutes on high heat, then cook each side for two minutes on medium heat. This ensures even cooking both on the edges and the middle.
Every time you flip, flatten it with the spatula to make it even thinner and crispier. Make sure to check the pancake every so often to ensure it is just toasting and not burning. Add oil to the edges of the pan as needed to keep it from burning.
Serving and Storage Padakjeon
Padakjeon is a great high-protein snack, alcohol munchie, or side dish to meals or lunch box. Serve it with cho ganjang for more savor, and some soju to wash it down.
This can also be prepared in smaller portions and stored in the fridge for 3-5 days. Simply reheat in the pan or air fryer to make it crispy again.
Other Korean pancake recipes you might like:
- Gamja Jeon (Potato Pancake)
- Buchu Jeon (Chives Pancake)
- Kimchi Jeon (Kimchi Pancake)
- Mini Shrimp Pancake
- Haemul Pajeon (Seafood Pancake)
- Hotteok (Korean Sweet Pancake)
- Yachaejeon (Korean Vegetable Pancake)
Make sure to leave a rating, a comment, or tag me on Facebook, Instagram, or Tiktok when you chop them up! Yeobosayo!
Korean Crispy Chicken Pancake (Padakjeon)
Ingredients
- 2 stalks Scallions 15 grams
- 1 pc Pepper 15 grams
- 1 tbsp Garlic
- 200 grams Boneless Chicken Breast or Chicken Thighs
- Salt and Pepper To taste
- 1/2 tbsp Oyster Sauce
- 1/2 tbsp Fish Sauce
- 6 tbsp Potato Starch
- Splash of Sesame Oil
- 2-3 tbsp Water
- Vegetable or Canola Oil For frying
Instructions
- Chop the scallions, garlic, and pepper. Set aside.
- Chop the chicken into small chunks, then season with salt and pepper. Mix well.
- Add oyster sauce, fish sauce, potato starch, cold water, and sesame oil.
- Add in the scallions, garlic, and pepper, then mix well. The consistency should be hydrated but a bit thick so it binds the chicken and the aromatics well.
- Place the pan on high heat, and add a generous amount of oil. Once the pan is heated, spread out the chicken pancake mixture evenly.
- Follow the 2222 method: High heat for 2 minutes on each side, then medium heat for 2 minutes on each side. Flatten the pancake in every flip, check every so often to keep it from burning, and add oil to the edges of the pan as needed.
- Once the chicken pancake is golden brown and crispy, serve it hot with soy dipping sauce, and enjoy!
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