Pajeon & Korean-Style Chicken

Pajeon & Korean-Style Chicken

Savoury and delicious, these spring onion and vegetable pancakes topped with pieces of spicy Rangitikei Korean Style Chicken are a definite crowd pleaser.



  • 1 pack Rangitikei Korean Style Chicken

For the dipping sauce:

  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame seeds
  • 1 teaspoon gochujang paste

For the pajeon batter:

  • ½ cup white rice flour
  • ½ cup flour
  • 2 free range eggs, whisked
  • 1 teaspoon toasted sesame seeds – plus extra to serve
  • 1 teaspoon sesame oil
  • 3 cloves garlic, crushed
  • 1 teaspoon salt
  • 1 red capsicum, very finely julienned
  • 4 spring onions, very finely julienned – plus extra to serve
  • Large handful green chives


Cook the Korean Style Chicken in the oven or air fryer as per packet instructions. When ready, toss the chicken pieces in the gochujang sauce provided.

Prepare the dipping sauce by whisking all ingredients together. Set aside.

Place the rice flour, flour, eggs and cold water in a bowl and whisk until a thin & smooth batter forms. Add the vinegar, sesame seeds, sesame oil, crushed garlic and salt and whisk to combine.

Heat a splash of oil in a 22cm non-stick frying pan over medium-high heat. Pour half the pajeon pancake mixture into the pan, spreading it around to make a thin even layer. Scatter half of the sliced capsicum, spring onions and chives on top and let the pancake fry for 2 – 3 minutes. Flip and fry on the other side until cooked through and the veges are beginning to char. Repeat with the remaining batter and veges so you have 2 large pancakes.

Let the pancakes cool for a few minutes before slicing into squares.

Place on a serving platter and top with the Korean style chicken pieces. Serve with the dipping sauce and garnish with sesame seeds and spring onions.

Free Range Chicken used in this Recipe

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