HIGH PROTEIN! PADAKJEON 파닭 전
Padakjeon (Pancake Ayam Korea)
Korean Chicken and Scallion Pancake (Padakjeon)
Bahan
Jeon:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Iris daun bawang memanjang tipis-tipis, lalu rendam dalam air es agar renyah.
- Campur tepung kentang, tepung maizena, dan air, aduk rata, lalu diamkan 10 sampai 15 menit sampai tepungnya mengendap.
- Potong paha ayam kecil-kecil (jangan terlalu kecil dan jangan terlalu besar), lalu pindahkan ke mangkuk.
- Buat saus cocolan: campur soy sauce, air, cuka beras, gula, cabai bubuk, wijen sangrai, dan minyak wijen.
- Setelah tepung dan air terpisah, buang airnya dan pakai endapan tepungnya saja.
- Parut bawang putih ke ayam, lalu bumbui dengan saus tiram, kecap ikan, garam, kaldu bubuk, lada, dan sedikit gula.
- Masukkan endapan tepung, lalu aduk sampai tepung menyatu dengan ayam dan adonannya lengket.
- Panaskan teflon dengan minyak secukupnya untuk pan fry, tidak perlu sampai merendam.
- Masukkan adonan dan ratakan melebar, lalu masak dengan api kecil sekitar 7 sampai 8 menit sampai bagian bawahnya garing.
- Balik dan masak sisi satunya sampai matang dan garing, lalu tiriskan sebentar.
- Potong-potong dan pindahkan ke piring.
- Taruh daun bawang yang sudah direndam di atasnya, lalu sajikan dengan saus cocolan.
Ingredients
Jeon:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Slice the scallions into long thin strips, then soak them in ice water so they turn crisp.
- Mix the potato starch, cornstarch, and water, stir well, then let it rest for 10 to 15 minutes until the starch settles.
- Cut the chicken thigh into small pieces (not too small and not too big), then transfer to a bowl.
- Make the dipping sauce: mix the soy sauce, water, rice vinegar, sugar, chili powder, toasted sesame seeds, and sesame oil.
- Once the starch and water have separated, pour off the water and keep only the settled starch.
- Grate the garlic over the chicken, then season with oyster sauce, fish sauce, salt, stock powder, pepper, and a little sugar.
- Add the settled starch, then mix until the starch binds to the chicken and the mixture is sticky.
- Heat a nonstick pan with just enough oil for pan-frying, not enough to submerge the pancake.
- Add the mixture and spread it out flat, then cook over low heat for about 7 to 8 minutes until the bottom is crisp.
- Flip and cook the other side until cooked through and crisp, then drain briefly.
- Cut into pieces and transfer to a plate.
- Pile the soaked scallions on top, then serve with the dipping sauce.
Mode Masak
HIGH PROTEIN! PADAKJEON 파닭 전
HIGH PROTEIN! PADAKJEON 파닭 전
Bahan
Jeon:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Iris daun bawang memanjang tipis-tipis, lalu rendam dalam air es agar renyah.
- Campur tepung kentang, tepung maizena, dan air, aduk rata, lalu diamkan 10 sampai 15 menit sampai tepungnya mengendap.
- Potong paha ayam kecil-kecil (jangan terlalu kecil dan jangan terlalu besar), lalu pindahkan ke mangkuk.
- Buat saus cocolan: campur soy sauce, air, cuka beras, gula, cabai bubuk, wijen sangrai, dan minyak wijen.
- Setelah tepung dan air terpisah, buang airnya dan pakai endapan tepungnya saja.
- Parut bawang putih ke ayam, lalu bumbui dengan saus tiram, kecap ikan, garam, kaldu bubuk, lada, dan sedikit gula.
- Masukkan endapan tepung, lalu aduk sampai tepung menyatu dengan ayam dan adonannya lengket.
- Panaskan teflon dengan minyak secukupnya untuk pan fry, tidak perlu sampai merendam.
- Masukkan adonan dan ratakan melebar, lalu masak dengan api kecil sekitar 7 sampai 8 menit sampai bagian bawahnya garing.
- Balik dan masak sisi satunya sampai matang dan garing, lalu tiriskan sebentar.
- Potong-potong dan pindahkan ke piring.
- Taruh daun bawang yang sudah direndam di atasnya, lalu sajikan dengan saus cocolan.
Ingredients
Jeon:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Slice the scallions into long thin strips, then soak them in ice water so they turn crisp.
- Mix the potato starch, cornstarch, and water, stir well, then let it rest for 10 to 15 minutes until the starch settles.
- Cut the chicken thigh into small pieces (not too small and not too big), then transfer to a bowl.
- Make the dipping sauce: mix the soy sauce, water, rice vinegar, sugar, chili powder, toasted sesame seeds, and sesame oil.
- Once the starch and water have separated, pour off the water and keep only the settled starch.
- Grate the garlic over the chicken, then season with oyster sauce, fish sauce, salt, stock powder, pepper, and a little sugar.
- Add the settled starch, then mix until the starch binds to the chicken and the mixture is sticky.
- Heat a nonstick pan with just enough oil for pan-frying, not enough to submerge the pancake.
- Add the mixture and spread it out flat, then cook over low heat for about 7 to 8 minutes until the bottom is crisp.
- Flip and cook the other side until cooked through and crisp, then drain briefly.
- Cut into pieces and transfer to a plate.
- Pile the soaked scallions on top, then serve with the dipping sauce.
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