SkinnyAsia 2: Crispy Korean Chicken Pancake (Padak Jeon)
When I first made this recipe I called Sian excited that this Crispy Korean Chicken Pancake was one of the best things I had ever eaten and made her listen to how crunchy it was. Trust me, you will be fighting over the last piece and drinking the sauce
Servings: 4
Equipment
- non-stick frying pan (22 cm | 8.6 “)
Ingredients
Dipping Sauce
- garlic
- spring onion finely sliced
- soy sauce tamari or coconut aminos
- gochujang paste (gluten-free if required)
- rice wine vinegar
- sesame oil
- sugar of choice
- sesame seeds
- chicken breast or thigh roughly chopped
- garlic powder
- ground white pepper
- plain flour gluten-free if required
- cornflour
- egg
To serve
- spring onion thinly julienned, soaked in ice water then drained
Instructions
- Find this recipe in our SkinnyAsia 2 cookbook - available from shop.skinnymixers.com
