• 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.