Korean Fried Chicken Pancake (Pa Dak Jeon)
Korean Fried Chicken Pancake (Pa Dak Jeon)
Ingredients
For the Pancake
- 2 pounds chicken breast, skinless, boneless, raw
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons mirin
- 18 tablespoons potato starch
- 12 tablespoons water
- 12 green onions, medium
- 8 seconds cooking spray oil
For the Dipping Sauce
- 8 tablespoons soy sauce
- 4 tablespoons rice vinegar
- 4 teaspoons sesame oil
- 8 teaspoons minced garlic
- 4 teaspoons gochugaru, Korean red spicy pepper flakes
Instructions
- 1
Thinly slice 4 of the green onions. These will be incorporated into the pancake batter.
⏱️ 3 min
- 2
Chop the chicken breast into 1/2 inch small pieces.
⏱️ 5 min
- 3
In a large bowl, combine the chopped chicken, salt, black pepper, mirin, potato starch, the 4 thinly sliced green onions, and water. Mix well until a cohesive batter forms.
⏱️ 5 min
- 4
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, minced garlic, and gochugaru to create the dipping sauce. Set aside.
⏱️ 2 min
- 5
Heat a large non-stick pan over medium heat. Coat the pan generously with cooking spray oil. For each pancake, pour about 1/4 of the batter into the pan and spread it thinly in a circular shape to form a pancake. You may need to cook in batches depending on the size of your pan.
⏱️ 2 min
- 6
Cook the pancake for 3-4 minutes per side, or until it turns golden brown and slightly crispy. The pancake should start to slide easily when you gently shake the pan. Flip and cook the other side until golden brown and cooked through.
⏱️ 8 min
- 7
While the pancakes are cooking, thinly slice the remaining 8 green onions lengthwise into long, super thin strips to create green onion curls. You can place them in ice water for a few minutes to help them curl.
⏱️ 5 min
- 8
Remove the cooked pancake from the pan. Top each pancake with a generous amount of the green onion curls. Serve immediately with the prepared dipping sauce on the side for dipping, or drizzle the sauce directly over the pancake.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Korean Fried Chicken Pancake (Pa Dak Jeon)
For the Pancake
- 2 pounds chicken breast, skinless, boneless, raw
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons mirin
- 18 tablespoons potato starch
- 12 tablespoons water
- 12 green onions, medium
- 8 seconds cooking spray oil
For the Dipping Sauce
- 8 tablespoons soy sauce
- 4 tablespoons rice vinegar
- 4 teaspoons sesame oil
- 8 teaspoons minced garlic
- 4 teaspoons gochugaru, Korean red spicy pepper flakes
Instructions
- 1
Thinly slice 4 of the green onions. These will be incorporated into the pancake batter.
⏱️ 3 min - 2
Chop the chicken breast into 1/2 inch small pieces.
⏱️ 5 min - 3
In a large bowl, combine the chopped chicken, salt, black pepper, mirin, potato starch, the 4 thinly sliced green onions, and water. Mix well until a cohesive batter forms.
⏱️ 5 min - 4
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, minced garlic, and gochugaru to create the dipping sauce. Set aside.
⏱️ 2 min - 5
Heat a large non-stick pan over medium heat. Coat the pan generously with cooking spray oil. For each pancake, pour about 1/4 of the batter into the pan and spread it thinly in a circular shape to form a pancake. You may need to cook in batches depending on the size of your pan.
⏱️ 2 min - 6
Cook the pancake for 3-4 minutes per side, or until it turns golden brown and slightly crispy. The pancake should start to slide easily when you gently shake the pan. Flip and cook the other side until golden brown and cooked through.
⏱️ 8 min - 7
While the pancakes are cooking, thinly slice the remaining 8 green onions lengthwise into long, super thin strips to create green onion curls. You can place them in ice water for a few minutes to help them curl.
⏱️ 5 min - 8
Remove the cooked pancake from the pan. Top each pancake with a generous amount of the green onion curls. Serve immediately with the prepared dipping sauce on the side for dipping, or drizzle the sauce directly over the pancake.
⏱️ 2 min