Crispy Chicken Thigh Pancake
Crispy Chicken Thigh Pancake
Lee Chan-won’s Chicken and Scallion Pancake Recipe: A Special Fried Pancake Made with Chicken Thighs
I made Lee Chan-won’s famous Chicken and Scallion Pancake! It’s crispy on the outside and tender on the inside, perfect with a sweet and savory scallion sauce.
Main Ingredients- 500g boneless, skinless chicken thighs
- 4 Cheongyang peppers (or jalapeños)
- 10 cloves garlic
Chicken Marinade- 1/2 tsp salt
- Pinch of black pepper
- 4 Tbsp milk
Crispy Batter- 8 Tbsp potato starch (or cornstarch)
- 3 Tbsp water
Sweet & Savory Scallion Sauce- 1 Tbsp sugar
- 2 Tbsp soy sauce
- 2 Tbsp mirin (rice wine)
- 2 Tbsp corn syrup (or rice syrup)
- 1 Tbsp minced garlic
- 1/2 tsp salt
- Pinch of black pepper
- 4 Tbsp milk
Crispy Batter- 8 Tbsp potato starch (or cornstarch)
- 3 Tbsp water
Sweet & Savory Scallion Sauce- 1 Tbsp sugar
- 2 Tbsp soy sauce
- 2 Tbsp mirin (rice wine)
- 2 Tbsp corn syrup (or rice syrup)
- 1 Tbsp minced garlic
- 1 Tbsp sugar
- 2 Tbsp soy sauce
- 2 Tbsp mirin (rice wine)
- 2 Tbsp corn syrup (or rice syrup)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, cut the chicken thighs into bite-sized pieces. Removing the bones and skin will make them more tender.
Step 2
In a bowl, combine the cut chicken thighs with 1/2 tsp salt, a pinch of black pepper, and 4 Tbsp milk. Gently massage the mixture into the chicken. Marinating in milk helps tenderize the chicken and remove any gamey odor. Let it rest for at least 30 minutes in the refrigerator.
Step 3
Finely chop the 4 Cheongyang peppers. If you prefer less spice or are making this for children, you can reduce the amount of peppers or substitute them with milder green peppers.
Step 4
Thinly slice the 10 cloves of garlic. You can adjust the amount of garlic to your preference; it adds a wonderful flavor when cooked.
Step 5
For the scallion topping, thinly julienne the green onions. Soak the julienned scallions in cold water for a few minutes to mellow out their sharpness, then drain them thoroughly. This step ensures a milder, more pleasant scallion flavor in the pancake.
Step 6
Let’s make the scallion sauce! In a small bowl, mix together 1 Tbsp sugar, 2 Tbsp soy sauce, 2 Tbsp mirin, 2 Tbsp corn syrup, and 1 Tbsp minced garlic. (Optional) For an enhanced flavor, microwave the mixture for about 1 minute. This mellows the raw garlic taste and melds the flavors beautifully. If you don’t want a large batch, consider halving the recipe.
Step 7
Now, let’s prepare the crispy batter. In a separate bowl, whisk together 8 Tbsp of potato starch (or cornstarch) with 3 Tbsp of water until smooth. This creates a light batter for a crispy coating. You can slightly adjust the amount of starch or water depending on the quantity of chicken and your desired crispiness. (The original recipe used 6 Tbsp starch and 2 Tbsp water, but adding more might be beneficial if the chicken quantity is larger or if the batter doesn’t adhere well.)
Step 8
Add the chopped Cheongyang peppers and sliced garlic to the marinated chicken. Pour the prepared starch batter over the mixture and mix well until all the chicken, peppers, and garlic are evenly coated. Adjust the consistency by adding a little more starch or water if needed. The batter should coat the ingredients without being too thick or too thin.
Step 9
Time to pan-fry! Heat a generous amount of cooking oil in a frying pan over medium-high heat. Frying the chicken pieces in ample oil will result in a more flavorful and crispier pancake.
Step 10
Once the pan is hot, carefully add the chicken mixture and spread it out thinly. Gently press down with a spatula to help form a thin, even pancake. (Lee Chan-won apparently uses a spatula similar to one for making hotteok to press down.)
Step 11
Flip the pancake and cook the other side until golden brown and crispy. Ensure both sides are nicely browned and the chicken is cooked through.
Step 12
And there you have it – a delicious and crispy Chicken Thigh Pancake! Serve hot, dipping it into the prepared scallion sauce for the best taste.
