Pa-Dak Jeon (Korean Spring Onion Chicken Pancake) | Recipes | Judy Joo

Ingredients

• 3 Tbsp soy sauce
• 1 1⁄2 Tbsp rice vinegar
• 1 1⁄2 tsp white sugar
• 2 1⁄4 tsp roasted sesame oil
• 1 1⁄2 tsp garlic, grated
• 3⁄4 tsp gochugaru (Korean red pepper flakes)
• 65g (about 4) green spring onions / scallions
• 300g chicken thigh or breast (boneless and skinless), cut into 2cm / 3⁄4 inch sized pieces
• 1⁄4 tsp Kosher or sea salt
• 3-4 good grinds of fresh black pepper
• 1 1⁄2 Tbsp mirin
• 6 Tbsp potato starch or Korean pancake mix (Buchimgaru)
• 1 to 2 spicy green chilies, such as Thai bird, (optional– but, highly suggested!), thinly sliced
• Freshly ground black pepper, to taste
• Vegetable oil