Spicy Fried Chicken Stir-fry
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 3 servings
- Ingredients
- 8
About this dish
Fried chicken thighs get only a thin coat of a sour, spicy sauce made from gochujang, ketchup and vinegar, so the crust is still crisp when it reaches the table.
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Letting the fried chicken cool and then rewarming it in the oil makes it crunchier still.
Ingredients
Instructions
- 1
Cut 450 g chicken thigh into even bite-size pieces.
If the surface is wet, press it dry, then coat every side thoroughly with 5 tablespoons potato starch so the crust fries evenly.
- 2
Reserve 1 tbsp from the 2 cups cooking oil for the vegetables.
Heat the remaining oil to 170°C and fry the chicken without crowding. After the coating turns golden, check that the thickest piece has reached 74°C at the center.
- 3
Lift the fried chicken out and let it rest briefly.
For a crisper finish, return it to the hot oil for a short reheating just before making the sauce.
- 4
Heat the reserved 1 tbsp oil in a pan over medium heat and stir-fry 90 g onion with 100 g bell pepper.
Cook only until the onion turns slightly translucent and the vegetables begin to soften but still hold shape.
- 5
Add 1 tablespoon gochujang, 2 tablespoons ketchup, and 1 tablespoon vinegar, then lower the heat.
Stir as the sauce bubbles and turns glossy, scraping the pan so the thick sauce does not scorch.
- 6
Just before turning off the heat, add the fried chicken and toss quickly.
Once each piece has a thin coating of sauce, transfer it immediately and serve while the crust is still crisp.
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