Garlic Soy Chicken Pancakes
Crispy Chicken Pancakes Made with Tender Chicken Tenderloins, with a Special Garlic Soy Sauce Recipe
My teenage son, who’s suddenly become health-conscious, asked for grilled chicken breast. He’s been weighing himself and decided to eat more chicken breast to manage his weight. Since I had chicken tenderloins bought for curry, I’m going to make these ‘Dakjeon’ (Korean chicken pancakes) for him using the tenderloins instead of breast meat. The crispy exterior and moist interior of the Dakjeon, combined with the sweet and savory garlic soy sauce, will make a delicious meal the whole family can enjoy.
Chicken Pancake Ingredients- 500g chicken tenderloins
- 1/2 Tbsp salt
- Pinch of black pepper
- 100ml milk
- Cooking oil (for frying)
Batter Ingredients- 9 Tbsp pancake mix (buchim garu)
- 3 Tbsp water
- 1 stalk green onion (finely chopped green parts only)
- 1 Tbsp minced garlic
Garlic Soy Sauce- 2 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin)
- 2 Tbsp corn syrup
- 1 Tbsp sugar
- 1/2 Tbsp minced garlic
- 9 Tbsp pancake mix (buchim garu)
- 3 Tbsp water
- 1 stalk green onion (finely chopped green parts only)
- 1 Tbsp minced garlic
Garlic Soy Sauce- 2 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin)
- 2 Tbsp corn syrup
- 1 Tbsp sugar
- 1/2 Tbsp minced garlic
Cooking Instructions
Step 1
Prepare fresh chicken tenderloins. Chicken tenderloins are as tender as chicken thigh meat, making them excellent for frying or grilling.
Step 2
Rinse the chicken tenderloins by soaking them in cold water and gently swirling to remove any impurities. After rinsing, place the chicken in a colander to drain the water thoroughly. This helps to reduce any gamey odors from the chicken.
Step 3
Chicken tenderloins may have tough sinews. Use scissors or a knife to remove these sinews. Removing them will result in a much more tender bite. (It’s okay to leave them in, but removing them is recommended for better texture.)
Step 4
Cut the prepared chicken tenderloins into bite-sized pieces. About 4 pieces per tenderloin is appropriate. You can also mince them smaller if you prefer, especially for children. The chicken will shrink slightly as it cooks, so cutting them a bit larger is fine.
Step 5
Season the cut chicken tenderloins with half a tablespoon of salt and a pinch of black pepper. Adjust the amount of pepper to your preference.
Step 6
Pour 100ml of milk over the chicken tenderloins and mix well. Let it marinate for about 10 minutes. Milk helps to tenderize the chicken and effectively removes any unwanted odors.
Step 7
Drain the chicken tenderloins marinated in milk using a colander and rinse them lightly under running water to remove the milk. Drain the water thoroughly again, as this helps the batter adhere better.
Step 8
In a bowl, combine the drained chicken tenderloins with 9 tablespoons of pancake mix and 3 tablespoons of water. The batter consistency should be such that it coats the chicken tenderloins adequately.
Step 9
After mixing the pancake mix and water to coat the chicken, add 1 tablespoon of minced garlic and the finely chopped green parts of the green onion. Mix everything well. The aromatic notes of green onion and garlic will enhance the flavor of the Dakjeon.
Step 10
Mix the batter thoroughly to ensure all ingredients are well combined and the chicken tenderloins are evenly coated. If the batter is too thick, add a little more water; if it’s too thin, add a bit more pancake mix to achieve the desired consistency.
Step 11
Heat a generous amount of cooking oil in a frying pan over medium heat. Once the pan is hot, drop spoonfuls of the chicken batter into the pan, shaping them into round pancakes as you cook. Avoid overcrowding the pan to ensure even cooking.
Step 12
Once one side of the Dakjeon is golden brown, flip it over to cook the other side. Gently press down with a spatula to shape them, but be careful not to press too hard, as the chicken pieces might pop out. Continue flipping and pressing gently until both sides are completely cooked and golden brown.
Step 13
In a small bowl, combine 2 tablespoons of soy sauce, 2 tablespoons of cooking wine (mirin), 2 tablespoons of corn syrup, 1 tablespoon of sugar, and 1/2 tablespoon of minced garlic. Mix well. Microwave this sauce for 1 minute to 1 minute and 30 seconds to create a sweet and fragrant garlic soy sauce. (Adjust microwaving time according to your preference.)
