Main ingredients 🥩
chicken thigh meatgarlicgingerlettucechajangdoubanjangoyster saucesoy sauceclear rice winepotato starch
Yeo Kyung-rae's Chajang Sauce Chicken Stir-Fry
Chicken thigh meat coated in a starch layer and stir-fried in a spicy-sweet chajang sauce, served with crisp lettuce for a delicious and refreshing dish.
🙋 Recommended for
- ⭐ Those looking for a fresh take on chicken dishes with a distinctive Chinese-style stir-fry twist
- ⭐ People seeking a clean, elegant, and sophisticated-looking dish perfect for entertaining guests
Ingredients needed 🛒2 servings
- chicken thigh meat 1.5 pieces
- garlic 4 cloves
- ginger 1 piece
- lettuce 1/2 head
- chajang 1 tablespoon
- doubanjang 0.5 tablespoon
- oyster sauce 0.5 tablespoon
- sugar 0.5 tablespoon
- soy sauce 0.5 tablespoon
- clear rice wine 1 tablespoon
- potato starch 2 tablespoons
- vegetable oil as needed
Recipe 🍳
- Tear the lettuce into bite-sized pieces, wash thoroughly, and lay them generously on the bottom of the serving plate.
- Mash garlic and ginger with the side of a knife, then finely mince to prepare the aromatics.
- Remove the skin from the chicken thigh meat and slice it thinly, then cut into bite-sized pieces.
- Add potato starch to the sliced chicken and rub well to coat the surface evenly, forming a light crispy crust.
- Heat vegetable oil generously in a pan, add the starch-coated chicken, and cook for 1–2 minutes until no more moisture comes out, then remove and drain excess oil.
- In a bowl, mix water 2 tablespoons, oyster sauce 0.5 tablespoon, sugar 0.5 tablespoon, chajang 1 tablespoon, doubanjang 0.5 tablespoon, and soy sauce 0.5 tablespoon to prepare the sauce in advance.
- Add a small amount of oil to the pan, sauté minced garlic and ginger over low heat, then add the clear rice wine and pre-mixed sauce. Stir for 10–20 seconds until fragrant.
- Once the sauce begins to bubble vigorously, add the cooked chicken and quickly toss to ensure even coating. Serve immediately on top of the lettuce.
- Tear the lettuce and place it on the plate; mince garlic and ginger.
- Slice the skinned chicken thigh meat and toss with potato starch.
- Fry the chicken lightly in oil, then remove. Mix the required ingredients to make the chajang sauce.
- Sauté the aromatics and sauce, then add the chicken and toss quickly before plating on the lettuce.
Cooking tips 💡
- Coating chicken with potato starch helps retain moisture during cooking, resulting in a much juicier and softer texture.
- For a spicier taste, increase the amount of doubanjang, but adjust the soy sauce or chajang slightly to avoid making the overall dish too salty.
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