Korean Green Onion Chicken Pancake (Pa-Dak-Jeon)
There’s something so comforting about the sizzle of a jeon on a hot pan. Pa-Dak-Jeon (Korean Green Onion Chicken Pancake) is one of those dishes that instantly feels like home, no matter where you are. It’s a little bit like fried chicken, a little bit like a pancake, crispy on the outside, juicy on the inside, and topped with a fresh tangle of green onions that make each bite bright and flavourful.
In Korea, “jeon” simply means a savoury pancake, and there are so many kinds! The classic pajeon (green onion pancake) is a rainy-day favourite, but this version takes things up a notch by adding marinated chicken. The result is a dish that’s more filling and protein-packed, making it perfect for sharing at dinner or enjoying with a glass of chilled makgeolli (Korean rice wine) or beer.
I started making Pa-Dak-Jeon after moving abroad because I wanted something easy, satisfying, and a little nostalgic. The process is simple: marinate the chicken while you prepare the green onions, coat the pieces in a light starch batter, and pan-fry until golden. Once it’s done, pile on the crisp, water-soaked green onion strips and drizzle with soy sauce. It always feels special , almost like bringing a piece of Korean food culture to my table, no matter how far I am from home.
For me, Pa-Dak-Jeon has become a go-to dish when I want something comforting but not too heavy. It’s an excellent alternative to Korean fried chicken: no deep-frying, no big mess, but you still get that same satisfying crispiness. And yes! It’s perfect with a cold beer after a long day! The salty, savoury soy sauce and the fresh bite of the green onions pair beautifully with an ice-cold drink, making it ideal for a relaxed weekend dinner or a cosy night in.
Korean Green Onion Chicken Pancake (Pa-Dak-Jeon)
Ingredients
Method
- prepare boneless chicken thighs
- Cut chicken into bite-size pieces.(1cm dice size)
- Mix with 5 spoons of milk and season with salt and black pepper.
- Let it marinate for 10–15 minutes while you prepare the other ingredients.
- After marinating, drain the milk. Don't wash chicken.
- Cut green onions into thin, long strips.
- Soak in cold water for a few minutes,
- Rinse, and drain well.
- Mix potato starch and water until smooth.
- Add the marinated chicken and coat evenly.
- Add chopped chilli and pieces of garlic
- Heat a generous amount of cooking oil in a pan over medium heat.
- Spread chicken mixture evenly in the pan.
- Press lightly and cook until golden brown on both sides. ( about 7 mins each side)
- Combine soy sauce, cooking wine, sugar, and garlic in a small saucepan.
- Bring to a quick boil, then remove from heat and cool.
- Place chicken pancake on a plate.
- Top with the crisp green onions.
- Drizzle with soy sauce or serve on the side for dipping.
Notes
Extra Tips for the Perfect Pa-Dak-Jeon
1. Crispy Texture
- Preheat the pan well: Add the chicken only when the oil is hot enough (a drop of batter should sizzle immediately).
2. Green Onion Upgrade
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After soaking, toss the green onions lightly with a pinch of salt + a few drops of sesame oil.
Serving on top gives them a glossy look and a more delicate flavour.
3. Sauce Variations
- Add 1 tsp of sesame oil or a few toasted sesame seeds to the soy sauce for a nutty aroma.
- For a sweet & spicy kick, mix in gochugaru (Korean chili flakes) or a small squeeze of gochujang.
4. Serving Suggestions
- Serve immediately while hot for maximum crispness.
- Pair with chilled makgeolli (Korean rice wine) or a light beer; this is a popular combination in Korea!
5. Meal Prep Tip
- You can marinate the chicken a day ahead and store it in the fridge.
- You can also pre-make the soy dipping sauce and keep it chilled; it tastes even better after resting.
