Crispy Fried Chicken with Refreshing Scallion Salad: The Ultimate “Padak” Recipe
How to Make “Padak”! Mastering the Marinade and Golden Ratio Sauce Recipe ^^
Many of you probably enjoyed Padak (Korean fried chicken with scallions) in the past, right?? So, I’ve prepared it for you today! This recipe delivers perfectly crispy fried chicken with a refreshing scallion salad and a secret sauce that will elevate your home dining experience.
Chicken Ingredients- 300g Boneless Chicken Thighs
- 200g Scallion Threads (Julienned Scallions)
- 3 Tbsp Potato Starch
- 1 Tbsp Fried Flour (Tempura Flour)
- 6 Cloves Garlic
Chicken Marinade- 1/2 tsp Salt
- 1 Tbsp Minced Garlic
- Pinch of Black Pepper
Special Padak Sauce- 2 Tbsp Korean Mustard (Yeon-gye-ja)
- 1 Tbsp Water
- 2 Tbsp Oligodang (Oligosaccharide Syrup)
- 1 Tbsp Lemon Juice
- 1/2 Tbsp Minced Garlic
- 1/3 tsp Ginger Powder
- 1/2 tsp Salt
- 1 Tbsp Minced Garlic
- Pinch of Black Pepper
Special Padak Sauce- 2 Tbsp Korean Mustard (Yeon-gye-ja)
- 1 Tbsp Water
- 2 Tbsp Oligodang (Oligosaccharide Syrup)
- 1 Tbsp Lemon Juice
- 1/2 Tbsp Minced Garlic
- 1/3 tsp Ginger Powder
Cooking Instructions
Step 1
For the chicken thighs (300g), soak them in milk for 30 minutes to tenderize the meat and remove any unwanted odors. This step is optional but highly recommended for a better texture and cleaner flavor.
Step 2
Meanwhile, soak the julienned scallions (200g) in cold water for 30 minutes. This will make them crispier and less pungent.
Step 3
Now, let’s prepare the special sauce that is key to delicious Padak. In a bowl, add 2 tablespoons of Korean mustard (Yeon-gye-ja).
Step 4
Add 1 tablespoon of water to the mustard and mix well to create a smooth paste.
Step 5
Next, stir in 2 tablespoons of Oligodang (oligosaccharide syrup) for a touch of sweetness and a glossy finish.
Step 6
Add 1 tablespoon of fresh lemon juice for a bright, tangy flavor. If you don’t have lemon juice, you can substitute with about 1/2 tablespoon of vinegar.
Step 7
For an aromatic boost, add 1/3 teaspoon of ginger powder and
Step 8
finally, 1/2 tablespoon of minced garlic. Whisk everything together until well combined. Let the sauce sit for a little while to allow the flavors to meld.
Step 9
Drain the scallions from the cold water, letting them rest in a colander to air dry. Avoid squeezing them too hard, as this can diminish their crispness.
Step 10
Remove the chicken from the milk and pat it thoroughly dry with paper towels. Removing excess moisture is crucial for the coating to adhere properly.
Step 11
You can remove the chicken skin if you prefer a less fatty dish. Removing the skin can lead to a cleaner bite.
Step 12
Cut the chicken thighs into bite-sized pieces. This makes them easier to fry and eat.
Step 13
Now, let’s marinate the chicken. Add 1 tablespoon of minced garlic for flavor,
Step 14
1/2 teaspoon of salt to season,
Step 15
and a pinch of black pepper. Mix well and let the chicken marinate for 30 minutes, allowing the flavors to penetrate.
Step 16
After marinating, it’s time to coat the chicken. Add 3 tablespoons of potato starch for extra crispiness,
Step 17
and 1 tablespoon of fried flour (or tempura flour) for a lighter, crispier batter. Toss everything together to ensure each piece of chicken is evenly coated.
Step 18
Heat a generous amount of cooking oil in a deep pan over medium-high heat until it reaches about 170-180°C (340-355°F). You can test the oil by dropping a tiny bit of batter; it should sizzle immediately.
Step 19
Thinly slice the 6 cloves of garlic. Fried garlic adds a wonderful sweet and savory flavor to the Padak.
Step 20
Carefully add the sliced garlic to the hot oil and fry until golden brown and slightly crispy. Be careful not to burn them. Remove with a slotted spoon and set aside.
Step 21
Gently place the coated chicken pieces into the hot oil. To ensure even frying, you can tilt the pan slightly so the oil covers the chicken.
Step 22
Fry the chicken for about 5-7 minutes, or until golden brown and crispy. Flip them halfway through for even cooking.
Step 23
Once fried, remove the chicken and place it on a wire rack lined with paper towels to drain excess oil. This helps keep the chicken crispy.
Step 24
For an extra crispy texture, you can perform a double fry. Remove the chicken after the first fry, let the oil temperature rise slightly (back to 180°C), and then fry the chicken again for 1-2 minutes. This second fry ensures a super crunchy exterior while keeping the inside juicy.
Step 25
To serve, arrange a generous bed of the drained scallions on a plate. Top with the crispy fried chicken. Garnish with the fried garlic and any other fresh vegetables you like (such as thinly sliced onions or bell peppers). Drizzle generously with the special Padak sauce just before serving!
Step 26
Enjoy your delicious homemade Padak with your family! May you have a wonderful meal! ^^
