Green Onion Chicken Pancake (Padakjeon)
Green Onion Chicken Pancake (Padakjeon)
Ingredients
For the Chicken Pancakes
- 1 1/8 pounds chicken drumsticks, boneless, skinless, cut into 1-inch pieces
- 1/2 cup milk
- 1/2 teaspoon salt
- 1 1/2 tablespoons oyster sauce
- 1 teaspoon anchovy fish sauce
- 7 tablespoons potato starch
- 1 red chili, finely chopped
- 1 green chili, finely chopped
- 1/2 cup spring onion, chopped, plus more for garnish
- 2 cloves garlic, minced
- 1/2 cup cooking oil, or as needed, for frying
For the Dipping Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
- 1 teaspoon toasted sesame seeds
- 1/2 teaspoon gochugaru, (Korean chili flakes, optional)
Instructions
- 1
Cut the boneless, skinless chicken drumsticks into 1-inch bite-sized pieces. Place the chicken into a medium-sized mixing bowl.
⏱️ 5 min
- 2
To the chicken, add the milk, salt, oyster sauce, and anchovy fish sauce. Mix everything thoroughly until the chicken is well coated. Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 1 hour.
⏱️ 5 min
- 3
While the chicken marinates, prepare the aromatics. Finely chop the red chili, green chili, and 1/2 cup of spring onion. Mince the garlic cloves.
⏱️ 10 min
- 4
Prepare the dipping sauce. In a small bowl or measuring cup, combine the soy sauce, rice vinegar, sesame oil, granulated sugar, toasted sesame seeds, and gochugaru (if using). Stir until the sugar is dissolved. Set aside.
⏱️ 5 min
- 5
After the chicken has marinated, remove it from the refrigerator. Add the potato starch, chopped red chili, chopped green chili, chopped spring onion, and minced garlic to the chicken mixture. Mix everything very thoroughly until all the chicken pieces and vegetables are evenly coated in the starchy batter.
⏱️ 10 min
- 6
Heat a large non-stick skillet or frying pan over medium-low heat. Add about 1/4 cup of cooking oil, ensuring the bottom of the pan is well coated. Once the oil is hot (a small drop of batter should sizzle), spoon portions of the chicken mixture into the pan.
⏱️ 2 min
- 7
Using the back of a spoon or spatula, spread and flatten each portion slightly to form round, pancake-like shapes, about 3-4 inches in diameter. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 2 min
- 8
Cook the chicken pancakes for 4-6 minutes per side, or until they are golden brown and the chicken is cooked through and no longer pink in the center. Adjust heat as needed to prevent burning.
⏱️ 15 min
- 9
Transfer the cooked chicken pancakes to a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining chicken mixture, adding more cooking oil to the pan as needed.
⏱️ 6 min
- 10
Thinly slice additional spring onion for garnish. Arrange the cooked chicken pancakes on a serving plate. Garnish generously with the thinly sliced spring onion. Serve immediately with the prepared dipping sauce on the side, or drizzle some sauce over the pancakes.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Green Onion Chicken Pancake (Padakjeon)
Ingredients
For the Chicken Pancakes
- 1 1/8 pounds chicken drumsticks, boneless, skinless, cut into 1-inch pieces
- 1/2 cup milk
- 1/2 teaspoon salt
- 1 1/2 tablespoons oyster sauce
- 1 teaspoon anchovy fish sauce
- 7 tablespoons potato starch
- 1 red chili, finely chopped
- 1 green chili, finely chopped
- 1/2 cup spring onion, chopped, plus more for garnish
- 2 cloves garlic, minced
- 1/2 cup cooking oil, or as needed, for frying
For the Dipping Sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
- 1 teaspoon toasted sesame seeds
- 1/2 teaspoon gochugaru, (Korean chili flakes, optional)
Instructions
- 1
Cut the boneless, skinless chicken drumsticks into 1-inch bite-sized pieces. Place the chicken into a medium-sized mixing bowl.
⏱️ 5 min - 2
To the chicken, add the milk, salt, oyster sauce, and anchovy fish sauce. Mix everything thoroughly until the chicken is well coated. Cover the bowl and refrigerate to marinate for at least 30 minutes, or up to 1 hour.
⏱️ 5 min - 3
While the chicken marinates, prepare the aromatics. Finely chop the red chili, green chili, and 1/2 cup of spring onion. Mince the garlic cloves.
⏱️ 10 min - 4
Prepare the dipping sauce. In a small bowl or measuring cup, combine the soy sauce, rice vinegar, sesame oil, granulated sugar, toasted sesame seeds, and gochugaru (if using). Stir until the sugar is dissolved. Set aside.
⏱️ 5 min - 5
After the chicken has marinated, remove it from the refrigerator. Add the potato starch, chopped red chili, chopped green chili, chopped spring onion, and minced garlic to the chicken mixture. Mix everything very thoroughly until all the chicken pieces and vegetables are evenly coated in the starchy batter.
⏱️ 10 min - 6
Heat a large non-stick skillet or frying pan over medium-low heat. Add about 1/4 cup of cooking oil, ensuring the bottom of the pan is well coated. Once the oil is hot (a small drop of batter should sizzle), spoon portions of the chicken mixture into the pan.
⏱️ 2 min - 7
Using the back of a spoon or spatula, spread and flatten each portion slightly to form round, pancake-like shapes, about 3-4 inches in diameter. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 2 min - 8
Cook the chicken pancakes for 4-6 minutes per side, or until they are golden brown and the chicken is cooked through and no longer pink in the center. Adjust heat as needed to prevent burning.
⏱️ 15 min - 9
Transfer the cooked chicken pancakes to a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining chicken mixture, adding more cooking oil to the pan as needed.
⏱️ 6 min - 10
Thinly slice additional spring onion for garnish. Arrange the cooked chicken pancakes on a serving plate. Garnish generously with the thinly sliced spring onion. Serve immediately with the prepared dipping sauce on the side, or drizzle some sauce over the pancakes.
⏱️ 5 min