Spicy Fried Chicken Stir-fry
Quick answer
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 goch...
What makes this special
- Korean-Chinese Rajogi coats chicken thighs in potato starch for a crisp exterior tossed in spicy gochujang.
- Potato starch coating fried at 170°C for lasting crunch
- Gochujang, ketchup, and vinegar create sweet-spicy tang
Key ingredients
Core cooking flow
- 1 Cut 450 g chicken thigh into even bite-size pieces.
- 2 Heat 2 cups cooking oil to 170 degrees Celsius and add the chicken without crowding.
- 3 Lift the fried chicken out and let it rest briefly.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Heat
Heat 2 cups cooking oil to 170 degrees Celsius and add the chicken without crowding.
Keep the heat around medium, frying until the pieces look golden and feel firm at the edges.
- 3Finish
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.
- 4Control
Heat 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.
- 5Season
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.
- 6Finish
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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