🌽🍗 CRISPY CHICKEN & CORN PANCAKE Recipe inspo: @groovyfoodiess Crispy around the edges, juicy chicken, sweet little pops of corn, tons of scallions, and that salty, tangy dipping sauce?! SO freaking good. INGREDIENTS: 🍗 1 large chicken breast, about 8 oz, thinly sliced 🌽 Fresh corn from 3 cobs 🧂 1 tsp kosher salt ⚫ 1 tsp freshly cracked black pepper, 1 tsp garlic powder, paprika, 1 tbsp oyster sauce, 2 tsp soy sauce 🥄 2 tsp mirin BATTER: 💧 1/2 cup water 🥔 1/4 cup potato starch 🌽 1/4 cup cornstarch 🌱 🧅 1/4 yellow onion, thinly sliced (we skipped this because our onions went bad) Want it thicker? Use a little less water. More water gives you a thinner, crispier pancake! DIPPING SAUCE: 🥢 2 tbsp soy sauce 🍚 1 tbsp rice vinegar 🍯 1 tsp sugar or honey 🥄 1 tsp sesame oil 💧 1–2 tsp water 🌱 1 tsp sesame seeds 🌱 1 small scallion, finely sliced 🌶️ Optional: gochugaru or sliced chili 🧄 Optional: tiny bit of minced garlic We also used spicy mayo DIRECTIONS: 1️⃣ Thinly slice the chicken against the grain, cut into smaller pieces and season with salt, pepper, seasonings listed above, soy sauce and mirin. Let marinate for 15 minutes. 2️⃣ Thinly slice the scallion greens lengthwise and place them in ice water. Roughly chop the whites and set aside. (We didn’t have scallions, we used chives) 3️⃣ Mix the cornstarch, potato starch and water until smooth. Add to the chicken along with the fresh corn, scallion whites and sliced onion. Fold everything together. 4️⃣ Heat 3–4 tbsp avocado or neutral oil in a large nonstick skillet over medium-high heat. 5️⃣ Add the chicken mixture and spread it into a thin, even pancake. Fry for about 4–5 minutes, or until deeply golden and crispy underneath. Flip and cook the other side until golden and the chicken is fully cooked. 6️⃣ Top with a MOUNTAIN of those scallion greens and serve with the dipping sauce. 🤤🌽🍗 The fresh corn in this is EVERYTHING. Sweet, savory, crispy and absolutely worth making again! ChickenRecipe KoreanInspired CornRecipe CrispyChicken padakjeon