Korean Perilla Leaf Chicken Jeon
Perilla leaves are stuffed with a mixture of ground chicken and firm tofu, dusted in flour, dipped in egg, and pan-fried. The chicken keeps the filling lean and light, while the tofu adds a soft, creamy texture without heaviness. Perilla's robust herbal scent complements the mild chicken, and minced green onion and garlic round out the seasoning. Each piece is bite-sized and holds up well even after cooling, making it suitable for packed meals.
Adjust Servings
Instructions
- 1
Squeeze tofu dry, then mix with ground chicken, green onion, garlic, salt, and pepper.
- 2
Trim perilla stems and dust one side lightly with flour.
- 3
Spread a thin layer of filling on each leaf and fold in half.
- 4
Coat folded jeon in flour once more, then dip in beaten egg.
- 5
Cook in oil over medium-low heat, turning gently until fully cooked inside.
- 6
Remove when golden and rest briefly before serving to retain juices.
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Nutrition (per serving)
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