Korean Fried Chicken, But Easier And Faster!
Ban Ban(half and half) Korean Fried Chicken Jeon
If you’ve ever had Korean fried chicken, you know how irresistible it is. Crispy on the outside, juicy on the inside, and bursting with flavor. But let’s face it, making fried chicken at home is no easy task. You have to marinate the chicken, batter it just right, and fry it-and frankly. It can be a lot of work, especially on those busy or lazy days when all you want is a delicious meal without the hassle.
So what if I told you there was a way to enjoy all the crispy, juicy goodness of Korean fried chicken-without the frying and the mess? That’s where Chicken Jeon (치킨전) comes in!
What is Jeon (전)?
Jeon, also known as Buchimgae (부침개), refers to a traditional Korean savory pancake. People make it by frying a batter and filling it with various ingredients such as vegetables, meat, or seafood. It’s a classic dish in Korean cuisine, and many serve it as a snack, side dish, or appetizer during meals. It’s crunchy, savory, and so comforting.
But today I’m introducing a twist on this traditional dish – Chicken Jeon, where we take the flavors of Korean fried chicken and turn them into an easy to prepare, crispy pancake that you can whip up in just 20 minutes.
The Magic of Ban Ban (Half-and-Half) Chicken Jeon
One of the best things about Korean fried chicken is the Ban Ban (Half-and-Half) Chicken (반반치킨) . This is when you order two flavors of chicken in one. Typically, you get one half of your chicken in the classic fried chicken style, and the other half comes with a spicy, sweet spicy sauce (Yangnyeom chicken 양념치킨, sweet crispy Korean fried chicken).
For this Chicken Jeon, I will do the same. This Korean recipe is divided into two parts:
- I will dip half of the chicken Jeon in a special soy sauce to give it a savory, umami-rich flavor.
- The other half will be covered in a sweet and spicy chicken sauce, just like the seasoning you find on your favorite Korean fried chicken.
And since I’m making a pancake, we add a touch of crunchy green onion garnish (파채) on top for a refreshing crunch.
Why Chicken Jeon is Perfect for Busy Days
Now, I know what you’re thinking—frying chicken sounds like a whole lot of work. But here’s the best part. Korean Fried Chicken Jeon is incredibly easy to make. You don’t need to worry about deep frying or dealing with all that oil splatter. It’s quick, simple, and totally satisfying. You can have crispy, juicy chicken in just 20 minutes!
The outside gets wonderfully crispy, while the inside remains tender and juicy—just like the texture of fried chicken. It’s so good, you won’t believe how easy it is to make!
Ready to Try It? Chicken Make!
If you’re looking for a quick, easy, and absolutely delicious way to enjoy the flavors of Korean fried chicken, Chicken Jeon is the answer. It’s the perfect combination of crispy, savory, and spicy, and it’s so easy to prepare at home.
Give this Korean recipe a try, and I guarantee you’ll be hooked—the crispy edges, the tender inside, and the two flavors that give you the best of both worlds! So, what are you waiting for? Grab your ingredients, and let’s get cooking. Your new favorite dish is just 20 minutes away! Enjoy your Chicken Jeon, and don’t forget to share your experience!
Do You Want To Try Vegan Korean Fried Chicken?
Korean Fried Chicken Jeon
Equipment
- 1 Knife & cutting board
- 1 Pan
- 1 Spoon
- 1 Microwave-safe bowl (for sauce)
- 1 Bowl
Ingredients
For The Chicken
- 300 g chicken thigh fillet
- 1 tsp salt
- 1 tsp pepper
- 1/2 tbsp garlic powder optional, for extra flavor
- 2 cloves garlic
- 1/2 bunch green onion
- 6 tbsp cornstarch
- 2 tbsp water
- 6 tbsp oil for frying
For The Soy Sauce Dressing
- 4 tbsp soy sauce
- 4 tbsp corn syrup or honey
- 3 tbsp sugar
- 1/2 tbsp minced garlic or garlic powder
- 1/2 bunch green onion
For Yangnyeom Chicken Sauce
- 1 tbsp sugar
- 1/3 tbsp Gochujang Korean chili paste
- 1 tbsp soy sauce
- 3 tbsp ketchup
- 2 tbsp oligosaccharide syrup or honey
- 1/2 tbsp minced garlic or garlic powder
- 4 tbsp water
For Garnish
- 1/2 bunch green onion
Instructions
Marinate the Chicken
- Cut the chicken thigh fillet into bite-sized pieces.
- In a bowl, marinate the chicken with 1 tsp salt
- and 1 tsp pepper.
- If you have garlic powder, add 1/2 tbsp for extra flavor. If not, skip it.
Prepare the Batter
- Add 6 tbsp cornstarch and 2 tbsp water to the marinated chicken.
- Finely chop half of the green onion and slice the 2 garlic cloves thinly. Add them to the chicken mixture.
- Mix well to coat the chicken evenly with the cornstarch mixture.
Fry the Chicken
- Heat enough oil in a pan over medium-low heat to cover the chicken pieces.
- Carefully add the chicken to the pan, ensuring it doesn’t burn.
- Press the chicken gently while frying to ensure even cooking and to shape it into a pancake-like form.
- Cook the chicken until golden brown and crispy, about 5-7 minutes.
Make the Soy Sauce Dressing
- In a bowl, mix 4 tbsp soy sauce, 4 tbsp corn syrup, 3 tbsp sugar, 1/2 tbsp minced garlic (or garlic powder),
- and the remaining finely chopped green onion.
- Heat the mixture in the microwave for 2 minutes, stirring once every minute to prevent splattering. Set aside.
Make the Yangnyeom Chicken Sauce
- In a separate bowl, combine 1 tbsp sugar, 1/3 tbsp gochujang, 1 tbsp soy sauce, 3 tbsp ketchup, 2 tbsp oligosaccharide syrup (or honey), 1/2 tsp minced garlic (or garlic powder), and 4 tbsp water.
- Cook over medium heat until the sauce thickens to your desired consistency (about 5-7 minutes).
Assemble the Chicken Jeon
- Once the chicken is crispy, coat half of it with the Yangnyeom sauce.
- Garnish the chicken with the soaked, thinly sliced green onion for added freshness and crunch.
Jal meokgetseumnida!
- Ban Ban Chicken Jeon 반반치킨전
- 잘 먹겠습니다!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @blondekimchi_ on Instagram and hashtag it #blondekimchi.
Making this Chicken Jeon was such a treat! It captured all the flavors of Korean fried chicken without the mess of deep frying. The half-and-half sauce combination gave me the best of both worlds – sweet and spicy, with a perfect crispy texture. It was super easy to make and turned out way better than I expected!