Thinly sliced chicken breast is seasoned with Yeondusoon (Yondu Soon) and black pepper, then coated with Korean pancake mix and egg wash before being pan-fried until golden. It's not deep-fried, so it's light yet delivers a savory, chicken-nugget-like flavor.

A simple and quick side dish or snack that transforms dry chicken breast into a tender, flavorful bite by coating it in starch, briefly blanching, then stir-frying with fresh king oyster mushrooms.