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Korean Chicken Pancake (Padakjeon)

A Korean chicken pancake served on a blue plate speckled with white, topped with a mound of fresh spring onions in the centre.
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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.

  • Author: zenak
  • Prep Time: 15 minutes
  • Total Time: 45 minutes (including marinating time)
  • Yield: 2 1x

Ingredients

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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

  1. 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.
  2. In a separate bowl, combine the chicken with the mirin and salt and toss to coat. Marinate in the fridge for 20 minutes.
  3. Meanwhile, make the dipping sauce by mixing all the ingredients in a small bowl until combined.
  4. Remove the chicken from the fridge and tip it into a sieve to drain off any excess liquid.
  5. Heat a large non-stick frying pan over a medium-high heat. Add the vegetable oil and heat until shimmering.
  6. 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.
  7. 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.
  8. 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.

Find it online: https://zenaskitchen.com/korean-chicken-pancake-padakjeon/

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