Do you think the combination of chicken and spring onion is a bit unusual? It might seem that way, but it’s actually a very popular pairing in Korea! One beloved dish is called Pa-dak (파닭), which many Koreans absolutely love. Ever since I moved to Australia, it’s been hard to find, so I decided to make it myself. This recipe is calorie-friendly, but still totally satisfying when those cravings hit. Hope you enjoy it too!
(Macro including 50g of the sauce. Total weight of sauce will be 310~320g.)
Korean Spring Onion Air Fried Chicken
Difficulty: Medium2
servings20
minutes25
minutes514
kcal54
g34
g18
gDo you think the combination of chicken and spring onion is a bit unusual? It might seem that way, but it’s actually a very popular pairing in Korea! One beloved dish is called Pa-dak (파닭), which many Koreans absolutely love. Ever since I moved to Australia, it’s been hard to find, so I decided to make it myself. This recipe is calorie-friendly, but still totally satisfying when those cravings hit. Hope you enjoy it too!
(Macro including 50g of the sauce. Total weight of sauce will be 310~320g.)
Ingredients
Boneless Skinless Chicken Thigh
600 gramMilk
500 milliliterSalt
1 dashEggs
1 unitPotato Starch Flour
60 gramOlive Oil Cooking Spray
15 gramMinced Garlic
30 gramWasabi paste
15 gramSoy Sauce
40 gramStevia
30 gramRice Wine Vinegar
40 gramMsg
1 pinchSpring Onion
40 gram
Directions
- Preparation
- Trim the excessive fat on chicken thigh, season with msg salt and soak in a milk for 3~4 hours.
- Rinse the chicken, drain and dry thoroughly with paper towel.
- Pour potato starch on the flat plate. In a separate bowl, break and whisk one egg and coat the chicken thigh.
- Coat the chicken with flour. Make sure to cover the chicken with flour evenly.
- Cooking
- Place the chicken in the air fryer, spray the oil on both sides of the chicken. Cook it for 15 mins on 200°C each side.
- While chicken is cooked, start making sauce. Mix minced garlic, wasabi paste, stevia and mix well with 100g of hot water.
- Add dark soy sauce, white vinegar and your choice of msg.
- Add starch into the sauce, microwave it for 30 seconds for 5 times, mixing well in between
(Otherwise it will get too sticky, formed on top of the sauce). - Add 50ml of room-temperature water to the sauce to help cool it down. Mix well.
- Place the chicken on the plate, garnish with a handful of spring onion, pour the sauce on the top or place it on the side.
Recipe Video
Notes
- 30~40g shredded spring onion