Lim Sung-geun's Leftover Chicken Padjak

Name: Lim Sung-geun's Leftover Chicken Padjak
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: adequate amount of leftover chicken; 1~2 green onions; 2 tablespoons vegetable oil; 1/2 slice thinly sliced ginger; 1/2 cup water; 1/2 cup soy sauce; 1/2 cup vinegar; 1 cup sugar; 3 lemon slices

A recipe that revives soggy leftover chicken into crispy, fresh-like Padjak by pairing it with a tangy, yurin-gi-style sauce and green onions.

🙋 Recommended for

⭐ Those who want to turn soggy, hard-to-handle leftover chicken into a delicious new meal
⭐ People who want to enjoy a tangy, savory yurin-gi-style Padjak at home easily

15 min Difficulty Easy Meat & mains

Main ingredients 🥩

chickengreen onionvegetable oilthinly sliced gingersoy saucevinegarlemon

Tags 🏷️

meat dish main course home cooking

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Source: YouTubeLim Sung-geun Limjjang TV

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

adequate amount of leftover chicken
1~2 green onions
2 tablespoons vegetable oil
1/2 slice thinly sliced ginger

Shop ingredients on Coupang(Ad)

chicken green onion vegetable oil thinly sliced ginger soy sauce vinegar lemon

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Super simpleRice thiefLate-night snack

1/2 cup water

1/2 cup soy sauce

1/2 cup vinegar

1 cup sugar

3 lemon slices

Recipe 🍳

Place leftover chicken in a dry pan without oil, cover with aluminum foil or a lid to trap heat.
As the chicken releases its fat and sizzles, reduce heat to low and cook each side for at least 3 minutes, totaling 6 minutes or more, until golden and crispy.
In a separate pan, sauté 2 tablespoons of vegetable oil with 1/2 slice of thinly sliced ginger and chopped green onions to create a fragrant base.
Once the aroma rises, add 1/2 cup water, 1/2 cup soy sauce, 1/2 cup vinegar, 1 cup sugar, and 3 lemon slices. Simmer over medium-low heat for about 5 minutes to finish the Padjak sauce.
For garnish, finely chop or slice green onions and briefly rinse under cold water to reduce sharpness, then drain well.
Place the crispy fried chicken on a plate, generously top with the prepared green onion slices, and evenly drizzle with the tangy homemade sauce.

Pan-fry leftover chicken without oil, covered with foil or another pan, over low heat on both sides until crispy.
Sauté ginger and green onions in vegetable oil, then add soy sauce, vinegar, sugar, water, and lemon slices; simmer for 5 minutes to make the sauce.
Finely chop green onions and soak in cold water briefly to mellow their sharp taste.
Top the chicken with green onion slices and drizzle with sauce to finish.

Cooking tips 💡

Covering the pan with foil or another pan while frying leftover chicken traps heat and allows the chicken’s own fat to render out, making it crispy like freshly fried.
The Padjak sauce, with its sweet-and-sour yurin-gi flavor, pairs wonderfully with other dishes such as jokbal or other fried foods as a dipping sauce.
Soaking green onions in cold water briefly removes their strong pungency, making them more enjoyable when eaten together with the chicken.