Korean chicken pancake is the crispy viral trend worth trying

Ingredients (serves 4):

• 8.8 ounces (250 grams) chicken tenderloins or chicken breast, cut into thin strips
• 5 tablespoons cornstarch
• 1/2 teaspoon garlic powder
• 1/3 teaspoon black pepper
• 2/3 teaspoon salt
• 3 to 5 tablespoons water, plus more if needed
• 3 to 4 tablespoons canola oil or other neutral oil, for frying
• Sliced green onions, optional, for serving

Korean chicken pancake (Padakjeon)

(Photo: Boaz Lavi)

• 3 tablespoons soy sauce
• 1 teaspoon fish sauce
• 1 teaspoon rice vinegar
• 1 teaspoon honey
• 1/2 teaspoon dried chili flakes

Instructions:

1. Make the pancake: Place the chicken, cornstarch, garlic powder, black pepper and salt in a bowl. Add 3 tablespoons water and mix. Add another 1 to 2 tablespoons water and stir until a relatively thick batter forms. Add a little more water if needed.
2. Heat 3 tablespoons oil in a skillet. Add the chicken mixture and spread it into an even pancake. Cook for 7 to 8 minutes, until golden. Watch the heat and lower it if necessary to prevent burning. Flip and cook for about 5 minutes more, until the chicken is cooked through and the pancake is crisp.
3. Make the sauce: Mix all the sauce ingredients until well combined.
4. Cut the pancake into squares. Sprinkle with sliced green onions, if desired, and serve with the dipping sauce.