Chicken Breast Jeon: Crispy and Tender with a Tangy Salad
A Delicious Jeon Made with Chicken Breast
Say goodbye to dry chicken breast! This Jeon is made by thinly slicing chicken breast, generously seasoning it with black pepper, coating it in a savory egg batter, and pan-frying until golden brown and delicious. Served alongside a fresh, zesty, sweet, and spicy lettuce and scallion salad, it offers a delightful flavor profile. Experience a unique taste different from tender beef Jeon.
Main Ingredients
- 2 chicken breasts (approx. 300-400g)
- 2 eggs
- 2 Tbsp water
- 3 Tbsp flour for coating
- Black pepper (generous amount)
- Cooking oil (for frying)
Cooking Instructions
Step 1
First, prepare the chicken breast. Rinse the 2 chicken breasts thoroughly. Then, slice them thinly, about 0.5 cm thick, as if filleting. Slicing them as thinly as possible will result in a tender and delicious Jeon.
Step 2
Divide each thinly sliced chicken breast into 4-5 pieces to create bite-sized portions. This makes them easier to eat.
Step 3
On a large tray or cutting board, generously sprinkle black pepper. This step is crucial for removing any gamey odors from the chicken and enhancing its flavor, so don’t be shy.
Step 4
Arrange the thinly sliced chicken breast pieces on the tray and sprinkle black pepper evenly over both sides. It’s best to have enough pepper visible to the eye.
Step 5
Layer the remaining sliced chicken breast pieces on top of the pepper-seasoned ones and let them sit for a moment to allow the pepper flavor to infuse. This process will make the chicken breast more moist and flavorful.
Step 6
While the chicken breast is resting, prepare the lettuce and scallion salad to accompany it. Wash the 5 lettuce leaves, pat them dry, and tear them into large pieces. Thinly slice the white part of 1 green onion diagonally, and finely julienne the 1/4 onion.
Step 7
Make the salad dressing. In a small bowl, combine 1 Tbsp soy sauce, 3 Tbsp vinegar, 1 Tbsp plum extract, 1 Tbsp gochugaru, 1/2 Tbsp minced garlic, 1 Tbsp sesame oil, and 1/2 Tbsp toasted sesame seeds. Mix well and set aside. The vegetables will wilt quickly, so it’s best to toss them with the dressing just before serving the Jeon.
Step 8
Lightly pat the pepper-seasoned chicken breast to remove excess moisture. Then, coat each piece evenly with 3 Tbsp of flour on both sides. Gently shake off any excess flour after coating. This ensures the egg batter adheres well and results in a crispier Jeon.
Step 9
In a large bowl, crack 2 eggs and add 2 Tbsp of water. Whisk thoroughly with a whisk or fork to break up the egg whites (remove the chalaza). Then, dip the flour-coated chicken breast pieces into the egg wash one by one, ensuring they are evenly coated.
Step 10
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Place the egg-battered chicken breast pieces in the pan and fry them until golden brown on both sides. Be mindful of the heat to prevent burning.
Step 11
Once all the chicken breast Jeon are fried, add the prepared lettuce and scallions to the dressing and gently toss. Serve the warm chicken breast Jeon with the fresh salad for a delightful meal!
