f you’re familiar with pajeon (Korean scallion pancake), you’ll love padakjeon, a fun, modern variation that features crispy chicken bits paired with a fresh scallion topping. Padakjeon became especially popular after singer Lee Chan-won (이찬원) introduced it on television. Known for his warm personality and approachable taste, his feature of this dish made it instantly trend nationwide. Viewers were intrigued by the idea of mixing juicy chicken into a classic pancake, and soon padakjeon went viral on Korean social media.
One of the secrets to making padakjeon truly unforgettable is the batter. Instead of a simple flour mixture, this recipe uses oobleck-style starch batter, a technique with roots in Chinese frying methods that has been happily adopted into Korean home cooking. By mixing equal parts cornstarch and potato starch with water and allowing it to settle, the starch sinks to the bottom, separating from the water. Once you drain off the excess liquid, you’re left with a dense, starchy paste. This sticky, concentrated starch clings tightly to the chicken, creating a shatteringly crisp crust when fried.
For this version, I kept the chicken pieces small for even cooking, marinated them briefly in milk, salt, and pepper, and added minced garlic and chopped chili for an extra kick. Everything comes together in the skillet, where the chicken and scallions crisp up beautifully into one hearty pancake. A quick soy-based sauce rounds it out, balancing savory, sweet, and garlicky flavors.
In a bowl, mix cornstarch, potato starch, and water. Let it sit for 1–2 hours until the starch sinks to the bottom. Carefully drain off the water, leaving behind a dense, starchy paste.
In another bowl, mix the chicken pieces with milk, salt, and pepper. Set aside for 30 minutes while the batter settles.
Drain the milk, then add the marinated chicken to the starch paste. Mix in minced garlic and chopped chilis until everything is well coated.
Combine soy sauce, mirin, water, honey, and garlic in a microwave-safe bowl. Heat for 1 minute in 10-second increments until the garlic softens. Set aside.
Cut the scallion into 4-5 inch sections. For the white part, slice open and remove the core and use only the thin outer layers. Roll it up and slice into thin strips, then soak in cold water for about 10 minutes to remove the harsh, pungent flavor.
Heat a skillet over medium-high heat. Add the cooking oil, then spread the chicken mixture evenly into the pan. Press it down gently to form a flat pancake. Cook for 3–4 minutes per side until golden brown and crispy.
Top with the scallion strips and serve with the dipping sauce.