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Crispy Chicken Scallion Pancake
...in your mind.
Crispy Chicken Scallion Pancake

Crispy Chicken Scallion Pancake

This is somewhere between a Korean scallion pancake and a crispy chicken fritter. There’s barely any batter, just enough egg white and cornstarch to hold everything together while the chicken and scallions get nicely crisp. Then you add the beautiful scallions, a fried egg, chili crisp and some of the salty-sweet-spicy sauce over the whole thing. Crispy, messy and very, very good.

‍

Makes two

Ingredients

Scallions

  • 1 bunch scallions
  • Ice water

‍Sauce

  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons honey
  • 1 teaspoon sesame oil
  • 1 teaspoon chili oil

‍Pancake

  • 3/4 pound chicken thigh, diced small
  • 2 bunches scallions, cut into 2-inch lengths
  • 5 tablespoons cornstarch
  • 2 egg whites
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Neutral oil for frying
  • 2 fried eggs
  • Sesame seeds
  • Chili crisp

Directions

‍Scallions

  1. Using a scallion shredder or knife, slice the scallions into fine strands
  2. Place them in ice water for 10-15 minutes. Drain well and dry thoroughly with paper towels. Set aside

‍Sauce

  1. Combine ingredients and mix well, set aside

‍Pancake

  1. In a large bowl combine pancake ingredients, mix thoroughly until everything is evenly coated and slightly sticky
  2. Heat a large nonstick or well-seasoned cast iron skillet over medium-high heat.
  3. Add enough oil to lightly coat the bottom
  4. Transfer the chicken mixture to the pan into 2 piles, and press into thin, even pancakes, roughly 7-8 inches across
  5. Cook 6-8 minutes, adjusting heat as necessary, until deeply golden and crisp on the bottom, then carefully flip and cook another 5-7 minutes until the second side is golden brown and the chicken is cooked through - the goal is maximum crunch
  6. Transfer to a serving platter or plates, add some scallions to each, top with the eggs, and drizzle some with some of the sauce
  7. Finish with sesame seeds and a spoonful of chili crisp

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