Korean Chicken Pancake (Padakjeon)
This Korean chicken pancake, or padakjeon, is crispy on the outside, juicy inside, and topped with a refreshing mountain of scallions. Made with marinated chicken and a light potato starch batter, it is an easy, protein-packed meal that comes together in 30 minutes.
When the weather is hot and I do not feel like spending too much time cooking, this is exactly the kind of meal I want. The chicken only needs a quick marinade before being pan-fried until golden and crispy. Fresh scallions and a tangy soy dipping sauce keep every bite light, savoury, and refreshing.
Serve it as a quick lunch, an easy weeknight dinner, or an appetizer for sharing. For another delicious pancake idea, try my Ultimate Crispy Potato Pancake.
What Is Padakjeon?
The name padakjeon combines three Korean words:
- Pa means green onion or scallion.
- Dak means chicken.
- Jeon refers to a Korean-style pan-fried pancake.
Unlike a traditional flour-heavy pancake, this version is made mainly with small pieces of chicken. Potato starch lightly binds everything together and creates a thin, crispy crust.
How To Make Padakjeon
Why Use Potato Starch?
Potato starch gives the pancake a lighter and crispier texture than all-purpose flour. It helps hold the pieces of chicken together without creating a thick or doughy batter.
The mixture should be thick and sticky, not loose or runny. Add the water gradually because the chicken marinade already contains some liquid.
Potato starch may settle while the mixture rests, so stir the batter again just before adding it to the pan.
How to Prepare the Scallions
Separate the green and white parts of the scallions.
Thinly slice the green tops lengthwise and soak them in cold water. This helps mellow their sharp flavour while keeping them fresh and crisp. Drain and pat them dry before serving.
Thinly slice the white parts and mix them directly into the chicken batter for extra flavour.
Instructions
Cut the chicken into approximately 1 cm or ⅜-inch pieces. Place it in a bowl and add the soy sauce, mirin, garlic, salt, and black pepper. Mix well and marinate for 10 minutes.
Cut the green tops into approximately 7–8 cm or 3-inch sections, then slice them lengthwise into thin strips. Soak them in cold water while you prepare the pancake.
Thinly slice the white parts of the scallions.
Add the scallion whites, sliced onion, and chili to the marinated chicken.
Add the potato starch and 3 tablespoons of cold water. Mix until the chicken is evenly coated and the mixture holds together. Add a little more cold water only if it feels too dry. The batter should be thick and sticky, not runny.
Heat a generous layer of neutral oil in a large skillet over medium heat. Stir the chicken mixture again because the starch may have settled. Add it to the pan and spread it into a thin, even pancake.
Cook for 4-5 minutes, or until the bottom is deeply golden and crispy. Carefully flip the pancake. Drizzle a little more oil around the edges for extra crispiness.
Cook for another 4-5 minutes, or until the second side is golden and the chicken is completely cooked through. If the outside browns too quickly, reduce the heat slightly.
Dipping sauce
While the pancake cooks, mix the soy sauce, rice vinegar, water, sugar, sesame oil, and sesame seeds in a small bowl. Add chopped green onion, sliced chili, or gochugaru as desired.
Serving
Drain the scallion strips and pat them dry.
Transfer the pancake to a serving plate and top it with a generous pile of scallions. Serve immediately with the dipping sauce.
FAQ
Can I use chicken thighs?
Yes. Boneless chicken thighs will produce a juicier and more tender pancake. Chicken breast gives it a slightly leaner and firmer texture.
Can I replace potato starch with cornstarch?
Cornstarch can work, but the texture will be slightly different. Potato starch generally creates a lighter, crispier crust with a delicate chew.
Why is my pancake falling apart?
The mixture may be too dry, the chicken pieces may be too large, or the first side may not have cooked long enough. Make sure the batter lightly binds everything together and wait until the bottom is deeply golden before flipping.
Korean Chicken Pancake (Padakjeon)
Equipment
- 1 10-inch frying pan or larger
Ingredients
Chicken
- 1 boneless chicken breast approximately 300 g, or boneless chicken thighs for a more tender result
- 1 tbsp soy sauce
- 1 tbsp mirin or cooking wine
- 2 garlic cloves finely minced
- ¼ tsp salt
- ⅛ tsp black pepper
Pancake batter
- 3-4 green onions
- ¼ medium onion thinly sliced
- ½ fresh chili thinly sliced, optional
- ⅓ cup potato starch
- 3 tbsp cold water plus more only if needed
- 2-3 tbsp neutral cooking oil
Dipping Sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp water
- 1 tsp sugar
- ½ tsp sesame oil
- ½ tsp sesame seeds optional
- Finely chopped green onion optional
- Sliced chili or gochugaru optional
Instructions
- Cut the chicken into approximately 1 cm or ⅜-inch pieces. Place it in a bowl and add the soy sauce, mirin, garlic, salt, and black pepper. Mix well and marinate for 10 minutes.
- Cut the green tops into approximately 7–8 cm or 3-inch sections, then slice them lengthwise into thin strips. Soak them in cold water while you prepare the pancake. Thinly slice the white parts of the scallions.
- Add the scallion whites, sliced onion, and chili to the marinated chicken.
- Add the potato starch and 3 tablespoons of cold water. Mix until the chicken is evenly coated and the mixture holds together. Add a little more cold water only if it feels too dry. The batter should be thick and sticky, not runny.
- Heat a generous layer of neutral oil in a large skillet over medium heat. Stir the chicken mixture again because the starch may have settled. Add it to the pan and spread it into a thin, even pancake.
- Cook for 4-5 minutes, or until the bottom is deeply golden and crispy. Carefully flip the pancake. Drizzle a little more oil around the edges for extra crispiness.
- Cook for another 4-5 minutes, or until the second side is golden and the chicken is completely cooked through. If the outside browns too quickly, reduce the heat slightly.
Dipping sauce
- While the pancake cooks, mix the soy sauce, rice vinegar, water, sugar, sesame oil, and sesame seeds in a small bowl. Add chopped green onion, sliced chili, or gochugaru as desired.
Serving
- Drain the scallion strips and pat them dry.
- Transfer the pancake to a serving plate and top it with a generous pile of scallions. Serve immediately with the dipping sauce.
