Korean Chicken Pancake is one of those recipes that feels far more special than the effort it demands. It’s crisp, juicy and deeply savoury, with just enough freshness to keep everything in balance. I started making it after seeing the viral padakjeon popularised by Lee Chan Won, a dish that sits somewhere between a scallion pancake and crispy fried chicken. This version keeps that same spirit but pares things back slightly, leaning on a simple cornflour batter and pan-frying.
If you’ve never eaten a Korean Chicken Pancake before, or any kind of Korean pancake for that matter, forget everything you associate with pancakes here in the UK/US. There’s no fluff and no stack. This is savoury, shallow-fried and all about texture. It’s the kind of dish you bring straight to the table, cut into wedges and eat while it’s still audibly crisp.
Ingredient Breakdown
- Chicken thigh fillets – Juicy and forgiving, with enough fat to stay moist under high heat.
- Spring onions – Fresh and sharp, bringing crunch and lift to a rich, savoury base.
- Mirin – Light sweetness and umami that seasons the chicken and helps it brown.
- Red chilli – Optional heat that adds warmth without overwhelming the dish.
- Cornflour – Creates a light, crisp structure without the density of wheat flour.
- Soy sauce – Salty and savoury, forming the backbone of the dipping sauce.
- Sugar or honey – Softens the saltiness and rounds everything out.
- Toasted sesame oil – Nutty and aromatic, adding depth in small amounts.
- Gochugaru or chilli flakes – Gentle heat and colour, rather than aggressive spice.
- Garlic – Sharp and savoury, grounding the sauce.
Korean Chicken Pancake Isn’t Your Typical Pancake
Korean Chicken Pancake sits firmly in the world of jeon, the broad family of Korean savoury pancakes. These are usually thin, lightly battered and fried until crisp. They’re designed to showcase ingredients rather than hide them.
Padakjeon traditionally focuses on spring onions, often paired with seafood. This version shifts the balance towards chicken, making it more filling and more suited to a standalone meal. It still keeps the spirit of jeon though. The batter binds rather than dominates, and the pan does most of the work.
Calling this a pancake can be misleading if you’re unfamiliar with Korean cooking. There’s no rise and no softness here. The goal is contact with the pan, even browning and a structure that holds together without feeling heavy.
Crisp, Juicy, Fresh: Why Korean Chicken Pancake Works So Well
What makes Korean Chicken Pancake so satisfying is contrast. The underside crisps deeply against the pan. The chicken stays juicy inside. The spring onions bring freshness and crunch right at the end.
Cornflour is doing a lot of quiet work here. It coats the chicken lightly, encouraging browning while forming a delicate shell that traps moisture. You get crispness without dryness, which is exactly what you want in a dish cooked hard and fast.
The dipping sauce finishes the picture. Salty soy, a touch of sweetness and toasted sesame oil cut through the richness of the pancake. Drizzled or dipped, it sharpens every bite and keeps things feeling balanced.
Spring Onions: The Cherry On Top of Korean Chicken Pancake
The long, curled spring onions you often see on padakjeon look dramatic, but they’re largely aesthetic. You can slice them lengthways into ribbons or simply cut them thinly into rounds. Both work.
What actually matters is soaking them in cold water. That step softens their raw bite and encourages them to curl naturally. It also keeps them crisp and refreshing, even after sitting on the hot pancake.
Soak them for as long as you like. Ten minutes helps, longer is fine. Drain them well and pat them dry before serving. However you slice them, the soak is what makes the difference.
Getting the Korean Chicken Pancake Batter Right
The batter for Korean Chicken Pancake should feel loose but clingy. It needs to coat the chicken without pooling heavily in the pan. Whisking the cornflour with cold water until completely smooth is key.
Drain the chicken well after marinating. Excess liquid thins the batter and blocks crisping. Once coated, spread everything into an even layer in the pan. Let the heat do the work.
Resist the urge to flip too early. Leave the pancake undisturbed until the underside turns deeply golden. That colour brings flavour and structure. Flip once, then finish cooking until cooked through and browned.
Chicken Thigh vs Chicken Breast
I’m always team chicken thigh. It stays juicy under aggressive heat and forgives slight overcooking. The extra fat also balances the crisp batter beautifully.
That said, chicken breast can work here. The cornflour coating protects it during frying and reduces moisture loss, keeping it juicy. If you use breast, cut it evenly and keep the cook time tight. You’ll get a lighter result, but it can still be very enjoyable.
Korean Chicken Pancake FAQ
Can I make more than one Korean Chicken Pancake?
Yes, but use more than one pan. If you’re cooking in batches, keep the finished pancakes warm in a low oven on a wire rack (so the bottom doesn’t get soggy).
Can I use chicken breast instead of thigh?
Yes. I prefer chicken thighs for their juiciness, but chicken breast works well here too. The cornflour coating protects the meat during frying and helps it stay tender. Cut it evenly and keep the cooking time tight.
Can I prep anything ahead?
You can soak the spring onions and mix the dipping sauce in advance. Cook the pancake just before serving for the best texture.
Can you reheat Korean Chicken Pancake?
It’s never quite as good as fresh, when the edges are at their crispest. That said, it reheats well in an air fryer, which brings back some crunch while warming it through evenly.
How should I serve it?
Cut it into wedges and serve immediately. Korean Chicken Pancake is at its best while it’s still hot and crisp.
If You Like This, Try More Chicken Recipes
If Korean Chicken Pancake is your kind of food, here are some more flavour-driven recipes you’ll likely love!
- Lemongrass Fried Chicken – This is everything fried chicken should be: juicy, deeply aromatic and irresistibly crispy. A drizzle of lemongrass hot honey takes it to the next level.
- Coconut Coriander Chicken – Gently spiced and comforting, with a creamy coconut base lifted by fresh coriander and lime.
- Simple Lemon Chicken – Sharp, savoury and dependable, with clean flavours that work any night of the week.
- Spiced Grilled Chicken with Caramelised Onion Hummus – Smoky, warmly spiced chicken paired with sweet, silky hummus for contrast.
Korean Chicken Pancake (Padakjeon)
A crisp, savoury Korean chicken pancake inspired by padakjeon, made with juicy chicken thighs, spring onions and a light cornflour batter, served with a sharp soy dipping sauce.
- Prep Time: 15 minutes
- Total Time: 45 minutes (including marinating time)
- Yield: 2 1x
Ingredients
For the chicken pancake:
- 2 spring onions
- 300g chicken thigh fillets (boneless, skinless chicken thighs), cut into small bite-sized pieces
- 2 tbsp mirin
- ½ tsp salt
- 1 red chilli, thinly sliced (optional)
- 50g cornflour
- 4 tbsp cold water
- 1 tbsp vegetable oil
For the dipping sauce:
- 2 tbsp dark or regular soy sauce (light is too salty for this)
- 1 tbsp mirin
- 2 tsp sugar or honey
- 1 tsp toasted sesame oil
- ½ tsp gochugaru or regular chilli flakes
- 1 garlic clove, finely grated or minced
Instructions
- Thinly slice the spring onions. For long curled ribbons, cut them into halves or thirds, then slice lengthways, though this is purely aesthetic. You can also simply slice them thinly. Transfer to a small bowl, cover with cold water and refrigerate until needed.
- In a separate bowl, combine the chicken with the mirin and salt and toss to coat. Marinate in the fridge for 20 minutes.
- Meanwhile, make the dipping sauce by mixing all the ingredients in a small bowl until combined.
- Remove the chicken from the fridge and tip it into a sieve to drain off any excess liquid.
- Heat a large non-stick frying pan over a medium-high heat. Add the vegetable oil and heat until shimmering.
- In a medium bowl, whisk the cornflour and cold water until smooth. Add the chicken and red chilli, if using, and toss well to coat.
- Tip the mixture into the hot pan and spread it out into an even layer. Cook undisturbed for 4 to 5 minutes, or until deeply golden underneath, then flip and cook for a further 4 to 5 minutes, or until browned on the other side and cooked through.
- Transfer to a plate. Drain the spring onions and pat them dry, then scatter them over the pancake. Serve with the dipping sauce on the side or drizzled over the top.
