Korean Chicken Pajeon | Crispy Asian Street Food
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30 min
Quick
Kifli Kukták
A pajeon a szöuli éjszakai piacok verhetetlen kedvence: kívül ellenállhatatlanul ropogós, belül szaftos és gazdag újhagymás palacsinta. Ebben a változatban a friss újhagyma és a vékonyra csíkozott csirkemell tökéletes párost alkot a kukoricakeményítővel felturbózott, aranybarnára sült tésztában. Tunkold fűszeres, szezámos szójaszószba, és élvezd a hamisítatlan koreai street food élményt otthon!
Preparation method
Preparation
Wash the spring onions and cut them into pieces roughly 6-8 cm long. Slice the chicken breast fillets into thin, bite-sized strips, and mince the garlic.
In a mixing bowl, combine the all-purpose flour, cornstarch, salt, and minced garlic. Gradually pour in about 200 ml of cold water, then whisk until smooth with the consistency of a thick pancake batter.
Frying
Heat 2-3 tablespoons of sunflower oil in a large frying pan over medium-high heat. Arrange the spring onions side by side at the bottom of the pan, then distribute the chicken breast strips evenly over them.
Chef's tip
For the crispiest result, use ice-cold water for the batter and don't skimp on the oil in the pan: the secret to Korean pajeon lies in plenty of hot oil!
If you like it spicy, slice a few thin rings of fresh red chili or sprinkle a pinch of Korean chili flakes on top of the pancake while frying.
Ingredients
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