Crispy Korean Chicken Pancake (Padak Jeon)

From the Snacks & Share section of SkinnyAsia 2.

Golden, crunchy and packed with juicy chicken, this Crispy Korean Chicken Pancake (Padak Jeon) is one of those recipes you’ll want to make again the second you’ve finished it.

The thin pancake is fried until deeply golden and crisp on both sides, then served with a sweet, savoury and slightly spicy gochujang dipping sauce and curly spring onion.

And the best bit? It’s surprisingly quick and easy to make at home.

What ingredients you will need

The full recipe, quantities and method are in SkinnyAsia 2, but here’s a quick look at the main ingredients:

For the pancake:

Chicken breast or thigh
Spring onion
Garlic
Sesame oil
Soy sauce, tamari or coconut aminos
Plain flour
Cornflour
Egg

For the dipping sauce:

Soy sauce, tamari or coconut aminos
Gochujang -gluten-free if required or you can make your own for dietary needs also.
Rice wine vinegar
Sesame oil
Garlic
Spring onion
Sesame seeds

SkinnyAsia2: Crispy Korean Chicken Pancake (Padak Jeon) — What you will need to make Crispy Korean Chicken Pancake (Padak Jeon) from SkinnyAsia2

What is Padak Jeon?

Jeon are Korean-style savoury pancakes made with all sorts of different ingredients, from vegetables and seafood to meat.

Our version is loaded with chicken and spring onion, with a light batter that fries up beautifully golden and crispy.

You can make one large pancake to slice and share, or make 2–4 smaller pancakes if you find them easier to flip.

Stock up on spring onions as you will want to make another one!

How Spicy is it?

Most of the heat in this recipe comes from the gochujang in the dipping sauce, so it’s easy to adjust to suit your family.

Dietary & Recipe Variations

This is a seriously adaptable recipe, with variations included in SkinnyAsia 2 for:

GLUTEN FREE

See our Tips for Cooking Gluten-Free Asian Food.

EGG FREE
Simply omit the egg.

LOW CARB
The batter is completely changed to use almond flour, protein powder or arrowroot, xanthan gum and eggs, with a compliant sweetener in the sauce.

SUPER SKINNY
Halve the dipping sauce and swap the chicken for raw prawn meat.

PALEO
Use our homemade Gochujang Paste from the website, swap the rice wine vinegar for apple cider vinegar and use the alternative almond flour-based pancake batter.

VEGETARIAN
Replace the chicken with pressed tofu.

LOW FODMAP
We’ve included swaps for the garlic, gochujang, spring onion and garlic powder, plus garlic-infused olive oil for frying.

HALVED / DOUBLED
The recipe can be halved or doubled. When doubling in a Thermo cooker, mix the pancake batter in two batches.

Tips for Getting it Crispy

Use a good non-stick frying pan and don’t make the pancake too thick.

Let the first side become deeply golden and crispy before attempting to flip it. Adding a little extra oil around the edges before flipping helps give the second side that gorgeous crispy finish too.

If you’re nervous about flipping one large pancake, make 2–4 smaller ones instead.

The dipping sauce complements the Korean Crispy Chicken Pancake perfectly.

How to Serve Padak Jeon

Cut the crispy pancake into pieces and serve it straight from the pan with plenty of dipping sauce and curly spring onion on top.

Pop it in the middle of the table as a snack or share plate, or add a few other dishes from SkinnyAsia 2 and turn it into a Korean-inspired feast.

Just don’t expect the dipping sauce to last long!

Get the Recipe

The complete Crispy Korean Chicken Pancake (Padak Jeon) recipe, including exact quantities, Thermo cooker instructions, conventional method, dipping sauce and all dietary variations, is available in SkinnyAsia 2.

Storage & Meal Prep

Fridge – store in the fridge for up to 3 days.
Reheating – Place in a sandwich press to reheat.

Method Variations

For this recipe we have cooking methods for:

✔️ Thermo cooker
✔️ Conventional
✔️ Stove top

This recipe can be also:

✔️ Halved
✔️ Doubled

From the Testing Team

Amanda E – OMFG!!!!! This is AMAZING!!! Footy was cancelled today, so I jumped in to make this for “brunch” . 31cm pan, It was a bit hard to flip and split, so I heated another pan and transferred it over
Angie Gj – OMG !! this was absolutely & amazingly Delicious !! And that sauce is Da Bomb !! Made for lunch today and was just enough for two of us Hubby asked for same lunch tomorrow !! Prepared in TM6.
Step 4. had to chop twice as the chicken was still bit chunky (I used chicken thighs). And had to scrape around the bowl. Cooked the pancake in 28cm pan for 7 min each side. Flipped over quite easily and in one peace

Will be made often !!
Mel C. – If I had more spring onion, I’d immediately make another batch! It was a hit with EVERY member of our household, and only one kid didn’t like the sauce. We do have a decent amount of sauce left over, so after I’ve gone shopping today, we’ll make more.
I used my largest non stick pan, which was 26cm, and it seemed too thick, so I put some of it in a 23cm pan as well.
Sabene N. – Was really good, next time I’ll probably not put the full 15g of spice paste as it was a bit overpowering in the sauce. I cooked it for 5 minutes on each side (timed) it really only made 2 servings for dinner, maybe 4 for lunch but if it was a share plate for an entree or something that would be fine.
Sophie S. – Another tasty recipe! I made 4 medium sized pancakes with this recipe and with the Japanese potato salad have got 4 serves (2 dinner and 2 lunch serves).
Kerry F. – Delish. We both enjoyed these…the sauce is the star though i used thigh but I think I’d like them even more with prawn instead
Alisha D. – First time trying this so didnt have anything to compare it against! It was quiet nice, the sauce gave it a real little zing! Will make this again! Was more filling than I expected
Val W. – The two of us demolished this in one go!!
Susan R. – Lives up to its name! Nice and crispy! I used breast and GF flour. Cooked in 10/11 mins. Plenty of sauce. Hubby requested it again tomorrow!
Veronica B. – Yummmmmm how good is this, I’ve just tested it gluten-free, the texture is perfect, beautifully crunchy on the outside and the sauce is delicious
Hayley M. – Omg that sauce is drinkable!! Im going to double the sauce next time just so I can drown my pancake
Sarah M. – This one wowed us!! I didn’t expect to love this but here we are !!! The family fought over the last piece & it’s already been requested again haha

Some other Korean Thermomix recipes you might love:

SkinnyAsia 2: Korean Corn Cheese
SkinnyAsia 2: Rosé Tteokbokki (Korean Rice Cakes)
THMD2: Beef Bulgogi
THMD4: Bibimbap (Korean Beef Rice Bowl)
SKINNYASIA: Cheat’s Kimchi
SKINNYASIA: Kimchi Pancakes

Want to know more about SkinnyAsia 2 cookbook?

SkinnyAsia 2 is a collection of Thermomix & Conventional cooking recipes. All of our cookbooks have a strong focus on Dairy-free, Gluten-free, Nut-free, Egg Free, Low Carb, Paleo, Vegetarian and Low FODMAP.

We cover a wide range of dietary variations in the cookbook – LC: Low Carb, GF: Gluten-free, DF: Dairy-free, LM: Low Fodmap, SS: Super Skinny, V: Vegetarian

FAQs

Can I use other meats?
Our testing team has tried chicken thigh, chicken breast, prawns and tofu. You are welcome to try other meat if you wish.

Can I make it with Gochujang?
Absolutely, just omit from the sauce. It will still be delicious.

SkinnyAsia2: Crispy Korean Chicken Pancake (Padak Jeon)