Lim Sung-geun's Leftover Chicken Padjak
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.
Ingredients needed 2 servings
Recipe
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.
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.
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