Padakjeon with Spicy Garlic Soy Dipping Sauce

Chicken

• 250g chicken breast, cut into 1cm pieces250 ozlbgkg chicken breast, cut into 1cm pieces
• 1.25ml salt0.25 tsptbspcupfl ozptqtgalmlL salt
• 1.25ml black pepper0.25 tsptbspcupfl ozptqtgalmlL black pepper
• 15ml mirin1.01 tsptbspcupfl ozptqtgalmlL mirin

Batter

• 64g cornstarch64 ozlbgkg cornstarch
• 45ml cold water3.04 tsptbspcupfl ozptqtgalmlL cold water
• 3 green onions, whites thinly sliced (greens reserved for the topping)3 green onions, whites thinly sliced (greens reserved for the topping)
• 2 garlic cloves, minced2 garlic cloves, minced

For Cooking

• 30ml neutral oil2.03 tsptbspcupfl ozptqtgalmlL neutral oil

Dipping Sauce

• 30ml soy sauce2.03 tsptbspcupfl ozptqtgalmlL soy sauce
• 15ml rice vinegar1.01 tsptbspcupfl ozptqtgalmlL rice vinegar
• 15ml water1.01 tsptbspcupfl ozptqtgalmlL water
• 10ml maple syrup0.68 tsptbspcupfl ozptqtgalmlL maple syrup
• 5ml toasted sesame oil1.01 tsptbspcupfl ozptqtgalmlL toasted sesame oil
• 5ml gochugaru1.01 tsptbspcupfl ozptqtgalmlL gochugaru
• 1 garlic clove, minced1 garlic clove, minced
• 5ml sesame seeds1.01 tsptbspcupfl ozptqtgalmlL sesame seeds

1. 1Cut the chicken into 1cm pieces. Toss with the salt, pepper, and mirin. Marinate 15 minutes.
2. 2Cut the green onion greens into 7cm lengths and slice lengthwise into thin strips. Soak in cold water for 10 minutes, then drain and pat dry.
3. 3Whisk the soy sauce, rice vinegar, water, maple syrup, sesame oil, gochugaru, garlic, and sesame seeds in a small bowl.
4. 4Drain any liquid from the chicken. Add the cornstarch, cold water, scallion whites, and minced garlic. Mix to a thick, sticky coating.
5. 5Heat the oil in a 25cm nonstick pan over medium-high until shimmering. Spread the mixture into a thin, even circle and press flat. Cook 5 minutes, until deeply golden underneath.
6. 6Flip, press flat again, and cook 5 minutes more.
7. 7Slide onto a plate, pile on the scallion greens, and serve with the dipping sauce.