If you want chicken thighs that are crispy on the outside and juicy inside, coating them with potato starch and pan-frying the mixture in a thin layer is a great way to make Korean chicken pancake (dakjeon).
This Lee Chan-won chicken pancake recipe uses 300 g (10.6 oz) of seasoned chicken thighs soaked in 90 ml (3 fl oz) of milk for about 30 minutes, then mixed with a batter made from 6 tbsp potato starch and 2 tbsp water. The mixture is spread thinly in a skillet and pressed as it cooks over medium-low heat until crisp.
A generous pile of thinly sliced green onion goes on top, while a sweet and savory garlic soy dipping sauce made with soy sauce, corn syrup, sugar, cooking wine, and minced garlic is microwaved for 2 minutes before serving. Since the chicken is pan-fried rather than deep-fried, this recipe makes a crispy chicken dish with just one skillet and works well as a side dish, late-night snack, or food to enjoy with drinks.
⏱️ Cooking Time: About 40 minutes
🍳 Difficulty: ★★☆☆☆
✓ Ingredients
🥣 Main Ingredients
- 300 g (10.6 oz) boneless chicken thighs
- 4 garlic cloves
- 1/2 Cheongyang chili pepper
- 1/2 large green onion
🧂 Sauce & Seasonings
- A little black pepper, for seasoning the chicken
- 1/2 tsp salt, for seasoning the chicken
- 90 ml (3 fl oz) milk
- 6 tbsp potato starch
- 2 tbsp water
- Cooking oil, as needed
- 4 tbsp soy sauce
- 4 tbsp corn syrup
- 3 tbsp sugar
- 4 tbsp cooking wine
- 1/2 tbsp minced garlic
(Measurement guide: 1 tbsp = 15 ml, 1 tsp = 5 ml, 1 Korean paper cup = 180 ml / 6.1 fl oz)
✓ How to Make Korean Chicken Pancake
- Cut the chicken: Cut 300 g (10.6 oz) of chicken thighs into pieces slightly smaller than bite-size.
- Season the chicken: Sprinkle the chicken evenly with a little black pepper and 1/2 tsp salt.
- Soak in milk: Pour 90 ml (3 fl oz) of milk over the seasoned chicken and let it sit for about 30 minutes to mellow the chicken odor and keep the meat tender.
- Prep the garlic and chili: Thinly slice 4 garlic cloves. Thinly slice 1/2 Cheongyang chili pepper into rounds.
- Mix the batter: Combine 6 tbsp potato starch with 2 tbsp water. Add the milk-soaked chicken, sliced garlic, and Cheongyang chili, then mix until everything is evenly coated.
- Spread in the skillet: Heat a skillet and add a generous amount of cooking oil. Add the chicken mixture and spread it out into a wide, relatively thin layer.
- Press and pan-fry: Once the bottom is golden brown, flip the pancake. Press it firmly with a spatula or flat press while cooking over medium-low heat until the chicken is cooked through and the outside is crisp.
- Prepare the green onion: Flatten 1/2 large green onion and slice it into very thin strips. Soak the strips in cold water to mellow their sharpness, then drain thoroughly.
- Make the garlic soy sauce: Combine 4 tbsp soy sauce, 4 tbsp corn syrup, 3 tbsp sugar, 4 tbsp cooking wine, and 1/2 tbsp minced garlic in a microwave-safe bowl. Microwave for 2 minutes to soften the sharpness of the garlic and bring the sauce together.
- Plate and serve: Transfer the golden, crispy chicken pancake to a plate and top generously with the sliced green onion. Serve with the warm garlic soy sauce on the side for dipping.
✓ Key Tips for Success
- Control the heat and press the pancake: Use a generous amount of oil and keep the heat at medium-low while pressing the pancake firmly with a spatula or flat press. This helps the chicken cook evenly through the center while the potato starch coating becomes crisp. If the heat is too high, the outside can burn before the chicken is fully cooked.
- Soak the chicken in milk for 30 minutes: After seasoning, let the chicken thighs sit in 90 ml (3 fl oz) of milk for 30 minutes. This step helps mellow the chicken odor while keeping the meat moist and tender.
✓ Serving Tips
- Pile plenty of crisp green onion strips over the chicken pancake. Soaking the green onion in cold water first softens its sharp bite and balances the richness of the pan-fried chicken.
- Dip the chicken generously into the sweet and savory garlic soy sauce. Microwaving the sauce for 2 minutes mellows the raw garlic flavor while keeping its savory character.
- Serve with a cold beer or a carbonated drink. The crisp exterior and chewy, juicy chicken make this dish well suited for a late-night snack or casual food with drinks.
✓ How to Choose Fresh Chicken
- Skin and meat color: Look for chicken with pale apricot-colored skin that has a slight sheen. The meat should look clear pink rather than unusually pale.
- Firm texture: Choose chicken that feels firm and springs back when lightly pressed instead of remaining soft or mushy.
- Surface and packaging: Look for refrigerated chicken without bruising, damaged skin, discoloration, excessive liquid in the package, or an unusual odor.
Source: Rural Development Administration – Nongsaro, Guidelines for Choosing and Storing Livestock Products
✓ Chicken Thigh Nutrition per 100 g (3.5 oz)
| Nutrient | Amount per 100 g (3.5 oz) |
|---|---|
| Calories | 144.00 kcal |
| Carbohydrates | 0.00 g |
| Protein | 19.41 g |
| Fat | 7.67 g |
| Sodium | 84.00 mg |
Values are based on 100 g of raw chicken thigh. Actual nutrition may vary depending on breed, cut, product, and cooking method.
Source: Food Safety Korea – Food Nutrition Information, Raw Chicken Thigh
✓ Frequently Asked Questions (FAQ)
Q1. Do I really need to press the chicken pancake while cooking?
Yes. Because the chicken pieces have some thickness, pressing the pancake with a spatula or flat press helps transfer heat evenly so the chicken cooks through while the surface becomes crisp.
Q2. Why is my chicken pancake soggy instead of crispy?
If the skillet is not hot enough or there is too little oil, the starch coating can absorb oil and turn soggy. Use enough oil and cook steadily over medium-low heat until both sides are well browned and crisp.
Q3. Why use potato starch instead of Korean pancake mix?
Potato starch creates a thin, crisp coating around the chicken while helping retain its juices. It gives the finished dakjeon a crisp exterior with a pleasantly chewy, moist center.
Pan-frying potato starch-coated chicken thighs over medium-low heat while pressing them firmly gives this Korean chicken pancake a crisp exterior while keeping the chicken moist inside. The crunchy green onion topping and sweet-savory garlic soy sauce complement the rich chicken and make every bite more balanced.
If you are looking for a skillet chicken recipe that does not require deep-frying, try this Lee Chan-won-inspired dakjeon recipe. It works well as a weekend side dish, an easy late-night snack, or something to serve with beer.
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