Padak
intro
Shatteringly crisp double-fried chicken coated in tangy soy-garlic glaze, piled high with fresh scallions—Korea’s beloved fried chicken staple, perfect with cold drinks.
Ingredients
Steps
Pat 800g of 5cm bite-sized chicken thigh pieces completely dry with paper towels, then season evenly with 5g (1 tsp) fine salt and 2g (½ tsp) ground black pepper. In a large bowl, whisk 120g cornstarch, 60g all-purpose flour, 4g (1 tsp) baking powder, and 180ml cold water until a smooth, thick batter forms; add the chicken pieces and toss to fully coat every surface.
Heat 1L of neutral frying oil in a deep heavy-bottomed pot to 160°C (320°F) over medium heat. Working in 3 small batches to avoid dropping oil temperature, carefully lower battered chicken into the oil and fry for 6 minutes per batch, until pale golden and lightly crisp. Use a slotted spoon to transfer fried chicken to a wire rack set over a baking sheet to drain, then let rest 10 minutes before the second fry.
While chicken rests, slice 200g scallions into 7cm long thin shreds, submerge in ice water for 10 minutes to crisp and mellow sharp flavor, then drain fully and set aside. In a small saucepan over medium-low heat (stovetop setting 4/10), combine 60ml soy sauce, 30ml mirin, 45g honey, 20g minced garlic, 15ml rice vinegar, and 5g grated ginger, stirring constantly for 3 minutes until glaze is slightly thickened and bubbly; turn off heat and stir in 5ml (1 tsp) toasted sesame oil.
Increase the frying oil temperature to 190°C (375°F) over medium-high heat. Again working in 3 small batches, fry the rested chicken for 3 minutes per batch, until deep golden brown, shatteringly crisp, and cooked to an internal temperature of 75°C (165°F). Transfer double-fried chicken back to the clean wire rack to drain excess oil for 1 minute.
Add all hot, freshly fried chicken to a large dry mixing bowl, pour ¾ of the warm soy-garlic glaze over the top, and toss quickly with tongs for 30 seconds until every piece is evenly coated in a thin glossy layer, taking care not to over-toss which will soften the crisp crust.
Pile the glazed chicken onto a large serving platter, top generously with the drained crisp scallion shreds, drizzle the remaining ¼ of the glaze over the scallions, and sprinkle 10g (1 tbsp) toasted sesame seeds over the top. Serve immediately while the chicken is hot and crust is crisp.
Tips
2.Soaking shredded scallions in ice water is non-negotiable for the best texture and flavor: it removes harsh, bitter raw onion bite and makes the scallions extra crisp to contrast the rich fried chicken.
3.Avoid overcrowding the fry pot, as this causes the oil temperature to drop rapidly, resulting in soggy, oil-soaked chicken instead of a light, crisp crust; fry in small, even batches for consistent results.
OMG this Padak was such a game changer for our weekly family dinner! The crunch was insane, and that scallion soy glaze? My kids begged for seconds before we even finished our first plates. I was worried it’d be too much work for a weeknight, but the 50 minute cook time was totally manageable even with my toddler hanging off my leg. 10/10 will be making this for our next neighborhood potluck too!
SO good! I’ve been chasing that crispy Korean fried chicken taste from my local K-town spot for years, and this recipe nailed it. The fresh scallion topping cuts through the richness perfectly, I didn’t even feel guilty eating three pieces. Only note: I added a tiny extra splash of rice vinegar to the glaze for a little more tang, chef’s kiss.
Made this for date night last weekend and my partner thought I ordered takeout from the fancy Korean place downtown! The only mishap was I overcrowded the fryer on my first batch so the crust wasn’t as crispy, but the second batch was perfect. Paired it with cold soju and some pickled radish, 10/10 date night win.
My three teen boys devoured an entire batch of this in 15 minutes flat. I was nervous the scallion topping would be too strong for them, but they picked every last bit off the platter. Already added this to our regular meal rotation! Only thing I’ll change next time is doubling the recipe, one batch is definitely not enough for a house full of hungry teens.
First time attempting fried chicken at home and this recipe didn’t disappoint! I was intimidated because I thought medium difficulty meant I’d mess it up, but the steps were super clear and easy to follow. My only issue was getting oil splatters everywhere—pro tip: use a deep pot if you have one, don’t try it in a shallow skillet like I did lmao.
Brought this to my office potluck yesterday and every single piece was gone before I even got to grab a second one! Three people asked for the recipe before lunch was over. The scallion aroma was so fragrant people were stopping by our break room to see what smelled so good. Will absolutely be making this for every gathering from now on.
I was skeptical this could live up to the restaurant version I get when I’m in the city, but wow—this is actually better! I used boneless skinless thighs instead of wings because that’s what I had in the fridge, and it turned out perfect. The crisp held up even when I packed leftovers for lunch the next day, which is wild for fried chicken.
Great base recipe! I added a tablespoon of gochugaru to the glaze to give it a little spicy kick, and it was chef’s kiss. The only reason I’m not giving 5 stars is I wish the recipe had a note about how long to let the chicken rest after the first fry, I think I waited too long and my second batch was a little oilier than the first. Still tasted amazing though!
Tried this last night after seeing it pop up on my feed, and holy cow. The balance of salty, savory, slightly sweet glaze with all those fresh scallions? Unreal. I served it with some pickled daikon and cold beer, just like my favorite spot in K-town does. 10/10, no notes. Already sent the recipe to my whole friend group.
I was worried fried chicken wouldn’t work for meal prep, but this totally does! I made a big batch on Sunday, stored the chicken and scallion topping separate, and crisped the chicken up in the air fryer for 5 minutes when I was ready to eat it all week. Tasted just as good as night one! Game changer for my work lunches.
As someone who’s eaten Padak at literally every Korean fried chicken spot in my area, I can confirm this recipe is the real deal. The batter is light and crispy, not heavy and bready like a lot of homemade versions I’ve tried, and the scallion mix is so fresh it doesn’t get slimy on top of the chicken. My only tip: don’t skimp on the sesame oil in the glaze, it makes such a difference!
Made this in my tiny apartment kitchen with a cheap countertop fryer I got off Facebook marketplace, and it turned out insane! My roommates thought I spent $50 on takeout. The only mishap was I used way too many scallions (oops) but honestly? It was even better with extra scallions. No ragrets.
Made this for our Sunday family supper and even my super picky dad who hates “fusion food” went back for thirds. He kept saying it was the best fried chicken he’s ever had, which is high praise coming from a guy who’s been making Southern fried chicken for 40 years. I’ll definitely be passing this recipe down to my kids someday.