Scallion Chicken Pancake (Padakjeon) – Lee Chan Won Style
Viral Sensation! Lee Chan Won’s Scallion Chicken Pancake Recipe Made Easy
I tried making the viral Lee Chan Won style scallion chicken pancake that’s all over social media! Turns out, he’s not just a great singer but also a fantastic cook. The original recipe seems to use chicken thigh, but I prefer chicken breast, so I made that substitution. As I’m cooking for one, I’ve also adjusted other ingredients slightly. This recipe offers a delightful crunch on the outside and a tender, juicy interior!
Main Ingredients- 150g Chicken Breast
- Scallions
- 3 cloves Garlic
- 1g Salt (approx. 1/5 tsp)
- Pinch of Black Pepper
- 30ml Milk
- 1 Green Chili Pepper
Savory Soy Dipping Sauce- 1 Tbsp Soy Sauce (15ml)
- 1 tsp Mirin (5ml)
- 1 tsp Fish Sauce (5ml)
- 1/2 tsp Sugar (2.5ml)
- 1 tsp Minced Garlic (5ml)
- 1 Tbsp Soy Sauce (15ml)
- 1 tsp Mirin (5ml)
- 1 tsp Fish Sauce (5ml)
- 1/2 tsp Sugar (2.5ml)
- 1 tsp Minced Garlic (5ml)
Cooking Instructions
Step 1
While the original recipe by Lee Chan Won appears to use chicken thigh, I personally prefer the lean and tender texture of chicken breast, so I prepared 150g of it. Rinse the chicken breast thoroughly and pat it dry.
Step 2
Cut the prepared chicken breast into bite-sized pieces. If the pieces are too large, it will be difficult to cook them through and they might fall apart easily when frying. Season the chicken with 1g of salt and a pinch of black pepper. To effectively remove any gamey odor and tenderize the meat, pour in 30ml of milk.
Step 3
Gently massage the chicken with your hands to ensure the milk is well distributed. Cover the bowl with plastic wrap or transfer the chicken to an airtight container, and let it marinate in the refrigerator for 30 minutes. This step helps the chicken become more tender and absorb the seasoning.
Step 4
While the chicken is marinating, let’s prepare a special soy dipping sauce to enhance the flavor of your pancake. In a small bowl, combine 1 Tbsp soy sauce, 1 tsp mirin, 1 tsp fish sauce, 1/2 tsp sugar, and 1 tsp minced garlic. Mix well. (Note: 1 Tbsp is approximately 15ml, and 1 tsp is approximately 5ml.) If you have Okonomiyaki sauce on hand, feel free to use that as a dipping sauce instead; it’s also delicious!
Step 5
After 30 minutes, add the thinly sliced garlic (about 3 cloves) and 1 green chili pepper to the marinated chicken breast. (I used about 3 medium-sized cloves of garlic.) For the scallions, you can chop them to your preferred thickness. I like to thinly slice the green parts and julienne the white parts using a mandoline slicer for a finer texture. Adding one red chili pepper would also give a beautiful color, but I didn’t have one available.
Step 6
Now, let’s add 1 Tbsp of starch powder to create a crispy texture for the pancake. You can use either corn starch or potato starch; either will work perfectly.
Step 7
Put on some disposable gloves and mix all the ingredients thoroughly until well combined. If the batter seems too thick, add a tiny bit of cold water. Conversely, if it’s too thin, add a little more starch powder or pancake mix (buchim garu) to reach your desired consistency.
Step 8
Heat a pan over medium heat and add a generous amount of cooking oil. Spoon dollops of the chicken mixture into the hot oil, forming thick pancakes. It’s better to make them slightly thick for a moist interior and crispy exterior.
Step 9
Once one side is golden brown and crispy, carefully flip the pancake. Reduce the heat to medium-low, cover the pan with a lid, and cook until the chicken is thoroughly cooked through. Covering the pan helps steam the inside, keeping it moist while the outside remains crisp.
Step 10
While the pancake is cooking, use a mandoline slicer or a sharp knife to thinly julienne the remaining scallions. These finely sliced scallions will cut through the richness of the pancake and add a refreshing crunch.
Step 11
Once cooked, place the scallion chicken pancake on a large serving plate. Garnish generously with the finely julienned scallions prepared earlier. Your delicious Lee Chan Won style scallion chicken pancake is now ready to be enjoyed! Serve warm with the special soy dipping sauce.
