Today’s dinner: Yangnyeom Dak Jeon (Korean Spicy Chicken Jeon) This is basically a Yangnyeom version of the famous ‘Pa dak Jeon’, where I added a sweet and spicy chicken sauce and crunch sweet corn and breadcrumbs for texture. It’s so easy because you don’t need any deep frying in oil, or fry them one by one. We had this as dinner for two but it’d be perfect as a late-night snack for three, so scale it to your preference. 👩🏻‍🍳 Lazy Yangnyeom Chicken Jeon Recipe (For 2 servings) Ingredients 500g chicken thigh cutlets, cut into small pieces 100ml milk 1T oyster sauce 7T potato starch 1/2 t ginger powder 1/4 t salt 1 cup of sweet corn, drained pepper For the sauce 1T soy sauce 2T ketchup 1T gochujang 1T gochugaru 2T sugar 1T water 1T minced garlic 4T corn syrup Instructions 1.Cut the chicken into small bite-sized pieces. Add milk, oyster sauce, salt and ginger powder, pepper and let it rest for 10–20 minutes. 2.Add the potato starch and drained corn. Mix well until everything is evenly coated. 3.Heat a generous amount of oil in a frying pan. Spread the chicken mixture flat in the pan like a pancake. Once the bottom side is mostly cooked, sprinkle breadcrumbs on top and flip. This helps create a crispier texture. (If you don’t have breadcrumbs, crushed cereal works too.) 4.For the sauce, combine all the sauce ingredients in a bowl, cover loosely, and microwave for about 1 minute until slightly thickened. Serve the crispy chicken pancake with the warm sauce drizzled on top or on the side for dipping. — TikTok @yooinoz