Korean Crispy Chicken Pancake (Padakjeon)
Discover the viral Padakjeon made famous by Lee Chan Won! This easy recipe creates ultra-crispy, savory chicken pancake that’s perfect as a high-protein snack, side dish, or Korean bar food favorite!
Servings: 1 pancake
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!