Main ingredients 🥩
chicken thigh meatgarlicgingerlettucechunjangdoubanjiangoyster saucesoy sauceclear rice winepotato starch
Yeo Kyung-ok's Jajang Sauce Chicken Stir-Fry
Chicken thigh meat coated in starch and quickly cooked to retain moisture is stir-fried with a spicy-sweet homemade jajang sauce and served alongside crisp lettuce for a Chinese-style chicken dish.
🙋 Recommended for
- ⭐ Those looking to enjoy a Chinese-style dish with a savory jajang sauce twist instead of a typical chicken stir-fry
- ⭐ People seeking a unique chicken appetizer that pairs perfectly with lettuce wraps
Ingredients needed 🛒2 servings
- chicken thigh meat 250g
- lettuce 1/2 head
- garlic 3 cloves
- ginger 1 piece
- potato starch 2 tablespoons
- soju 1 tablespoon
- chunjang 1 tablespoon
- doubanjiang 0.5 tablespoon
- oyster sauce 1 tablespoon
- soy sauce 0.5 tablespoon
- sugar 0.5 tablespoon
- water 2 tablespoons
- vegetable oil as needed
Recipe 🍳
- Wash the lettuce thoroughly and tear into bite-sized pieces, then lay them generously on the bottom of the serving plate.
- Slice or finely chop the garlic and ginger for use as aromatics.
- Cut the skinned chicken thigh meat into bite-sized pieces, then toss with 2 tablespoons of potato starch until evenly coated.
- Heat vegetable oil generously in a pan, add the starch-coated chicken, and cook for 1–2 minutes over medium heat until the surface turns white, then remove and drain off excess oil.
- In a bowl, mix together 2 tablespoons water, 1 tablespoon oyster sauce, 0.5 tablespoon sugar, 1 tablespoon chunjang, 0.5 tablespoon doubanjiang, and 0.5 tablespoon soy sauce to make the jajang sauce.
- Add 2 tablespoons of vegetable oil to a clean pan, then sauté the garlic and ginger until golden and fragrant.
- Pour in 1 tablespoon of soju and the pre-mixed jajang sauce, then bring to a brief boil.
- Add the cooked chicken and quickly stir-fry over high heat until the sauce coats the meat evenly, then serve immediately on top of the lettuce.
- Wash the lettuce and lay it on the plate; prepare garlic and ginger.
- Coat chicken thigh meat with potato starch and lightly fry in oil, then drain.
- Mix chunjang, doubanjiang, oyster sauce, soy sauce, sugar, and water to make the jajang sauce.
- Sauté garlic and ginger until fragrant, then add soju and sauce and bring to a boil.
- Add the cooked chicken and quickly stir-fry over high heat, then serve on top of the lettuce.
Cooking tips 💡
- Coating chicken with starch before cooking helps retain moisture, resulting in a much juicier and tender texture.
- Increasing doubanjiang will make the dish spicier, but also saltier—adjust by reducing chunjang or soy sauce slightly to maintain balance.
- After adding the sauce, avoid prolonged boiling; instead, stir-fry quickly over high heat to keep the chicken juicy and the lettuce crisp.
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