Green Onion Chicken Pancake with Pickled Scallion Topping

Steps

1. 1

   Cut the thawed chicken thigh meat into small pieces, add 4 tbsp cooking wine, 4 tbsp soju, a pinch of fine sea salt, and ground pepper, then marinate for 20 minutes

2. 2

   Mix the pickled scallion sauce (6 tbsp vinegar, 3 tbsp cooking wine, 1 tbsp sugar, half tbsp red pepper flakes, half tbsp sesame oil, sesame seeds)

3. 3

   Drain the marinated chicken through a strainer, then mix with 6 tbsp potato starch and 5 tbsp water

4. 4

   Add sliced green onion, sliced garlic, and sliced cheongyang chili peppers, and mix once more

5. 5

   Heat generous oil in a pan and cook the batter over medium-low heat until golden

6. 6

   Flip once one side is fully crisped and press down firmly with a spatula

7. 7

   Drizzle a ladle of sauce over the golden chicken pancake, top with pickled scallion, and serve