Korean Chicken Pancake
Korean Chicken Pancake
Ingredients
For the Pancake
- 1 pound chicken breast, cut into bite-sized pieces
- 1 egg
- 1/2 cup water
- 1/2 cup Korean pancake mix
- 1/2 cup green onions, chopped
- 1/2 cup onion, thinly sliced
- 1/2 cup carrot, julienned or finely shredded
- 2 tablespoons vegetable oil, as needed for cooking
For the Dipping Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame seeds
- 1 teaspoon sesame oil
- 1/2 teaspoon gochugaru, optional
Instructions
- 1
Cut the chicken breast into bite-sized pieces, approximately 1/2 to 3/4 inch cubes. Prepare all vegetables by chopping the green onions, thinly slicing the onion, and julienning or finely shredding the carrot.
⏱️ 5 min
- 2
In a large mixing bowl, combine the egg, water, and Korean pancake mix. Whisk thoroughly until a smooth batter forms, ensuring there are no lumps.
⏱️ 2 min
- 3
Add the cut chicken breast, chopped green onions, sliced onion, and shredded carrot to the batter in the mixing bowl.
⏱️ 2 min
- 4
Mix all the ingredients thoroughly until the chicken and vegetables are well coated with the batter.
⏱️ 1 min
- 5
Heat 1 to 2 tablespoons of vegetable oil in a large non-stick pan or skillet over medium heat. Ensure the pan is evenly coated with oil.
⏱️ 2 min
- 6
Once the oil is hot, pour the chicken and vegetable mixture into the pan. Use a spatula to gently flatten the mixture into an even, round pancake shape, about 1/2 to 3/4 inch thick.
⏱️ 1 min
- 7
Cook the pancake for 6 to 8 minutes, or until the bottom side is golden brown and crispy. The edges should start to look set.
⏱️ 7 min
- 8
Carefully flip the pancake using a large spatula. Cook the second side for another 6 to 8 minutes, or until it is also golden brown and the chicken is cooked through.
⏱️ 7 min
- 9
While the pancake cooks, prepare the dipping sauce. In a small bowl, combine the soy sauce, rice vinegar, sesame seeds, sesame oil, and gochugaru (if using). Whisk until well combined.
⏱️ 2 min
- 10
Once the pancake is fully cooked, carefully transfer it to a cutting board. Let it rest for a minute, then cut it into wedges or squares.
⏱️ 1 min
- 11
Serve the Korean Chicken Pancake hot with the prepared dipping sauce on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Korean Chicken Pancake
For the Pancake
- 1 pound chicken breast, cut into bite-sized pieces
- 1 egg
- 1/2 cup water
- 1/2 cup Korean pancake mix
- 1/2 cup green onions, chopped
- 1/2 cup onion, thinly sliced
- 1/2 cup carrot, julienned or finely shredded
- 2 tablespoons vegetable oil, as needed for cooking
For the Dipping Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame seeds
- 1 teaspoon sesame oil
- 1/2 teaspoon gochugaru, optional
Instructions
- 1
Cut the chicken breast into bite-sized pieces, approximately 1/2 to 3/4 inch cubes. Prepare all vegetables by chopping the green onions, thinly slicing the onion, and julienning or finely shredding the carrot.
⏱️ 5 min - 2
In a large mixing bowl, combine the egg, water, and Korean pancake mix. Whisk thoroughly until a smooth batter forms, ensuring there are no lumps.
⏱️ 2 min - 3
Add the cut chicken breast, chopped green onions, sliced onion, and shredded carrot to the batter in the mixing bowl.
⏱️ 2 min - 4
Mix all the ingredients thoroughly until the chicken and vegetables are well coated with the batter.
⏱️ 1 min - 5
Heat 1 to 2 tablespoons of vegetable oil in a large non-stick pan or skillet over medium heat. Ensure the pan is evenly coated with oil.
⏱️ 2 min - 6
Once the oil is hot, pour the chicken and vegetable mixture into the pan. Use a spatula to gently flatten the mixture into an even, round pancake shape, about 1/2 to 3/4 inch thick.
⏱️ 1 min - 7
Cook the pancake for 6 to 8 minutes, or until the bottom side is golden brown and crispy. The edges should start to look set.
⏱️ 7 min - 8
Carefully flip the pancake using a large spatula. Cook the second side for another 6 to 8 minutes, or until it is also golden brown and the chicken is cooked through.
⏱️ 7 min - 9
While the pancake cooks, prepare the dipping sauce. In a small bowl, combine the soy sauce, rice vinegar, sesame seeds, sesame oil, and gochugaru (if using). Whisk until well combined.
⏱️ 2 min - 10
Once the pancake is fully cooked, carefully transfer it to a cutting board. Let it rest for a minute, then cut it into wedges or squares.
⏱️ 1 min - 11
Serve the Korean Chicken Pancake hot with the prepared dipping sauce on the side.
⏱️ 1 min