06/03/2026
Korean Chicken Pancake 🤯
This is UNREAL!!! Koreans know how to make savory pancakes alright!! 💥
This will be your new favorite dish, hands down!! It’s crunchy, savory, salty, tangy, and hits all of the right spots
Method:
- Put 430 grams or so of thinly sliced chicken thighs into a bowl and season with some black or white pepper, a splash of mirin, splash of fish sauce, and thinly sliced onions.
- For the corn starch slurry, add in 5 tbsp of corn starch with 3 tbsp of water and mix. Then mix in with chicken. If the batter looks to loose, add more c starch, if it looks to thick, add a touch of water
- Let this mixture marinade for 30 minutes
- For the sauce: add 1tsp soy sauce, 1 tsp of mirin, 1 tbsp of black vinegar, 1sp of rice vinegar, and 1tsp of our GRH Black Chili 🌶️ Crunch, and sesame seeds (this sauce can go with any asian recipe!!!!)
- Pour chicken batter into a pan on medium heat with about 1/8 inch of oil. Make sure the pan is hot
- Once the edges are golden brown and crispy, flip and cook the same about of time on the other side. Temp to make sure chicken is cooked through
- Top with thinly sliced gromions and chili crunch and ENJOY!!!!
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