Spicy Fried Chicken Stir-fry
Rajogi is a Korean-Chinese dish of chicken thigh pieces coated in potato starch and deep-fried at 170 degrees Celsius until golden, then tossed in a sauce built from gochujang, ketchup, and vinegar. Onion and bell pepper are stir-fried separately to form the sauce base before the crispy chicken is folded in. The coating absorbs just enough glaze to deliver sweetness, tanginess, and chili heat simultaneously while retaining crunch underneath. Timing is critical -- the chicken must be tossed in sauce moments before serving to preserve its texture.
Adjust Servings
Instructions
- 1
Cut chicken thigh into bite-size pieces and coat with starch.
- 2
Deep-fry chicken at 170C until golden.
- 3
Lightly stir-fry onion and bell pepper.
- 4
Add gochujang, ketchup, and vinegar and simmer into a sauce.
- 5
Add fried chicken and toss quickly to coat.
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