Perilla Leaf Chicken Jeon (깻잎닭고기전)
Wrapped in perilla leaves, the chicken-tofu filling cooks up juicy and mild, with garlic and green onion adding a clean savory depth.
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.
Tips
Nutrition (per serving)
Adjust Servings
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