Padakjeon (Korean Chicken Scallion Pancake)
Padakjeon (Korean Chicken Scallion Pancake)
Ingredients
For the Pancake Batter
- 100 grams all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
- 1 egg
- 1 cup water
For the Chicken Marinade
- 200 grams chicken breast, cut into thin strips
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
For the Dipping Sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame seeds
- 1 tablespoon chopped scallions
- 1/2 teaspoon chili flakes, optional
Other Ingredients for Cooking
- 2 tablespoons cooking oil
- 1 cup chopped scallions, for the pancake
- 1 red chili, thinly sliced, for garnish, optional
Instructions
- 1
In a large bowl, combine the all-purpose flour, garlic powder, white pepper, and salt. Add the egg and water to the dry ingredients. Whisk until the batter is smooth and lump-free. Set aside.
⏱️ 5 min
- 2
Cut the chicken breast into thin strips. In a separate bowl, combine the soy sauce, mirin, minced garlic, minced ginger, sesame oil, sugar, and black pepper. Add the chicken strips to the marinade and mix well to ensure all pieces are coated. Let the chicken marinate for at least 15 minutes.
⏱️ 5 min
- 3
In a small bowl, combine the soy sauce, rice vinegar, sugar, sesame seeds, chopped scallions, and chili flakes (if using). Mix all ingredients thoroughly and set aside.
⏱️ 5 min
- 4
Heat a large non-stick pan over medium heat. Add the cooking oil.
⏱️ 1 min
- 5
Once the oil is hot, pour approximately 1/3 to 1/2 of the prepared batter into the pan, spreading it evenly to form a thin, round layer.
⏱️ 1 min
- 6
Immediately and evenly distribute a portion of the marinated chicken strips and 1 cup chopped scallions over the wet batter in the pan.
⏱️ 1 min
- 7
Cook for 3-4 minutes, or until the bottom of the pancake is golden brown and crispy.
⏱️ 4 min
- 8
Carefully flip the pancake using a spatula.
⏱️ 1 min
- 9
Cook for another 3-4 minutes on the second side, or until the chicken is cooked through and the other side is also golden brown and crispy.
⏱️ 4 min
- 10
Remove the cooked pancake from the pan and transfer it to a cutting board. Repeat the cooking process with the remaining batter and chicken until all pancakes are made.
⏱️ 3 min
- 11
Slice the cooked pancakes into wedges or squares. Optionally, garnish with thinly sliced red chili for extra color and a hint of spice. Serve the hot pancakes immediately with the prepared dipping sauce.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Padakjeon (Korean Chicken Scallion Pancake)
For the Pancake Batter
- 100 grams all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
- 1 egg
- 1 cup water
For the Chicken Marinade
- 200 grams chicken breast, cut into thin strips
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
For the Dipping Sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame seeds
- 1 tablespoon chopped scallions
- 1/2 teaspoon chili flakes, optional
Other Ingredients for Cooking
- 2 tablespoons cooking oil
- 1 cup chopped scallions, for the pancake
- 1 red chili, thinly sliced, for garnish, optional
Instructions
- 1
In a large bowl, combine the all-purpose flour, garlic powder, white pepper, and salt. Add the egg and water to the dry ingredients. Whisk until the batter is smooth and lump-free. Set aside.
⏱️ 5 min - 2
Cut the chicken breast into thin strips. In a separate bowl, combine the soy sauce, mirin, minced garlic, minced ginger, sesame oil, sugar, and black pepper. Add the chicken strips to the marinade and mix well to ensure all pieces are coated. Let the chicken marinate for at least 15 minutes.
⏱️ 5 min - 3
In a small bowl, combine the soy sauce, rice vinegar, sugar, sesame seeds, chopped scallions, and chili flakes (if using). Mix all ingredients thoroughly and set aside.
⏱️ 5 min - 4
Heat a large non-stick pan over medium heat. Add the cooking oil.
⏱️ 1 min - 5
Once the oil is hot, pour approximately 1/3 to 1/2 of the prepared batter into the pan, spreading it evenly to form a thin, round layer.
⏱️ 1 min - 6
Immediately and evenly distribute a portion of the marinated chicken strips and 1 cup chopped scallions over the wet batter in the pan.
⏱️ 1 min - 7
Cook for 3-4 minutes, or until the bottom of the pancake is golden brown and crispy.
⏱️ 4 min - 8
Carefully flip the pancake using a spatula.
⏱️ 1 min - 9
Cook for another 3-4 minutes on the second side, or until the chicken is cooked through and the other side is also golden brown and crispy.
⏱️ 4 min - 10
Remove the cooked pancake from the pan and transfer it to a cutting board. Repeat the cooking process with the remaining batter and chicken until all pancakes are made.
⏱️ 3 min - 11
Slice the cooked pancakes into wedges or squares. Optionally, garnish with thinly sliced red chili for extra color and a hint of spice. Serve the hot pancakes immediately with the prepared dipping sauce.
⏱️ 2 min