Kimchi is a really handy item to stock at home, it is refreshingly good as a side dish, or when cook with fried rice, and it is one of the easiest and tastiest Korean pancake you can make. Today I am sharing two recipes with you, a kimchi pancake recipe along with the recipe for tangy dipping sauce that goes really well with the pancake, or any Korean pancake for that matter.
To make the pancake, first mix together all purpose flour, salt, and ice cold water, then add egg, kimchi, and chilies. Since everyone agrees that crispy pancake is better than chewy pancake, the batter needs to be as cold as possible, and to help that, please add 4-5 ice cubes into the batter mix. Fry the pancakes with a non-stick pan or a cast iron skillet, and if you use a 10.25″ cast iron skillet like me, you should get a total of 4 pancakes, which is pretty plenty even if you have guests coming.
Tangy dipping sauce
The tangy dipping sauce cannot be easier, you simply mix together sugar, soy sauce, water, rice vinegar, gochugaru, sesame seeds, sesame oil, grated garlic, and chopped scallions. If you want to make the sauce ahead of the time, please leave out the garlic and scallions from the sauce, and only add them at the last minute prior to serving with pancakes.
This tangy honey garlic chicken is all about getting delicious food to the table ASAP. I seriously don’t know if there is anything faster than this. I can cook this dish in one pan, and boil a pot of pasta in another, and have both be ready at the same time.
What’s more, I use only all basic pantry ingredients for this chicken dish. This is the kind of recipe that is good for midweek when everyone is busy and you don’t have time for grocery shopping but need a satisfying meal.
Ingredients for honey garlic chicken
There are two parts to this dish, the pan-fried chicken breasts, and the tangy honey garlic sauce.
The ingredients and the step-by-step for the fried chicken is exactly the same as the one for my honey lemon pan-fried chicken recipe.
For this super basic pan-fried chicken recipe, and you will only need skinless boneless chicken breasts, salt, pepper, all-purpose flour, unsalted butter, and olive oil.
The tangy honey garlic sauce is also exceedingly simple, requiring basic pantry ingredients garlic, soy sauce, Japanese rice vinegar( or apple cider vinegar), and honey (or maple syrup).
If you don’t wish to garnish the final dish, you won’t need anything else.
First step: fry the chicken
Here is my guide to perfect pan-fried chicken breasts:
Sprinkle breasts with salt and pepper, then LIGHTLY dust with all-purpose flour. You will get the crispiest crust with a light dust.
Fry with an equal amount of unsalted butter and olive oil for the best flavored fried chicken.
Fry on medium-high heat.
Don’t overcrowd the pan, fry in batches if you must.
Let the breast fillets release themselves from the pan.
Initially the breasts will stick to the pan, but once the surface is cooked and turn golden brown, they will self release.
Wait until you see the edges are golden brown, then give it a nudge. If the fillets can be easily moved, then it’s time to flip and cook the other side.
Again, once the other side also self-release, the chicken is done and should be remove from the frying pan. Set them aside while we prepare the sauce.
Second step: prepare honey garlic sauce for the chicken
On the same frying pan, without cleaning, we will prepare the honey garlic sauce.
Turn the heat to a medium, and add another 2 tablespoon of unsalted butter.
Once the butter melts, add minced garlic, and sauté for 1 minute.
Add soy sauce, Japanese rice vinegar, and honey.
Once sauce is thick, return fried chicken to the pan and stir gently to coat.
And our tangy honey garlic chicken dish is done!
Last step: garnish and serve
To be honest, this dish is so good it doesn’t really require any garnish. If you wish, you can add some thinly sliced scallions, or roughly chopped fresh parsley. This is pretty much for decoration purpose.
Most of the time, I serve this with steamed white rice. In fact, often my rice cooker was cooking the rice while I cook this dish, and they will both finish at around the same time.
Other than rice, you can try crusty bread to mop up the sauce. Or even serve over some boiled noodles or pasta.