I love Korean food. It is probably my favorite cuisine, other than possibly Tex Mex or Middle Eastern. Or Chinese. I even used to make Korean food and sell it as takeout, a couple of years ago when my body hurt less.

Who doesn’t like sweet and sour chicken? Periodically I crave crispy, deep-fried chicken breast chunks coated in a tangy, sweet-and-sour sauce, just like in this sesame chicken recipe. But making the chicken and deep frying it in batches, is a pain to make.

I saw this recipe on my reels when it was trending. Tungseyuk is a Chinese Korean sweet and sour meat dish, made with pork or beef. Like in my sesame chicken recipe, it generally is deep fried. The trend was making tungseyuk into a pancake, so you didn’t have to deep fry it, or turn over each piece one by one. 

I saw that recipe and knew I had to make it with chicken breast.

I adjusted the recipe I found (the corn starch slurry didn’t work for me when I tried) and came up with this easy recipe. It is quick to prepare, quick cooking, just requires a frying pan and a saucepan, and doesn’t take too many ingredients. It tastes terrific.

My pancake doesn’t always hold together perfectly (probably because mine isn’t as wet), sometimes it breaks apart more than it holds together, but that is fine. The whole point of making it a pancake is just to be able to flip over the whole thing at once and not need to check each piece individually if it is fully cooked.

This recipe is allergy friendly, gluten free, dairy free, egg free, and has been a hit every time I’ve made it.

I enjoy it so much that I tried making it with tilapia fillets cut into chunks and it also worked decently that way, even if not as perfectly as this one.