Padakjeon (Korean Chicken and Corn Pancake)

Marinade

• 1 large chicken breast (~8 oz), or equivalent chicken thighs/drumstick meat (skin optional)
• 1 teaspoon kosher salt
• 1 teaspoon fresh cracked black pepper
• 2 teaspoons mirin
• Optional: 1 teaspoon garlic powder, paprika, 1 tablespoon oyster sauce, 2 teaspoons soy sauce

Batter

• 1/2 cup water
• 1/4 cup potato starch
• 1/4 cup corn starch
• 4 scallion stalks (whites and greens separated)
• 1/4 yellow onion, thinly sliced
• 1/2 cup corn kernels (the reel's twist: add corn!)

Dipping Sauce

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar or honey
• 1 teaspoon sesame oil
• 1 to 2 teaspoons water
• 1 teaspoon sesame seeds
• 1 small scallion, finely sliced
• Optional: pinch of gochugaru or sliced chili
• Optional: tiny bit minced garlic (1/4 clove)

Directions

• Slice the chicken breast thinly against the grain (or cube thighs/drumsticks into 1 to 2 cm pieces) and marinate 15 minutes with the salt, pepper, mirin, and any optional additions.
• Soak the scallion greens in ice water and reserve the whites.
• Mix the potato starch, corn starch, and water until smooth, then combine with the marinated chicken, scallion whites, sliced onion, and corn kernels. For a thicker pancake use a little less water; more water gives a thinner, crispier pancake.
• Heat 3 to 4 tablespoons oil in a nonstick skillet over medium-high heat.
• Pour in the mixture, spread it thin, and fry 4 to 5 minutes until crisp and golden.
• Flip and fry the other side until the chicken is cooked through and the pancake is crisp.
• Whisk together the dipping sauce and serve alongside, topped with the scallion greens.

The reel's twist is to add corn. From groovyfoodiess on Instagram; full recipe on her Substack.