Spicy Fried Chicken Stir-fry
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 3 servings
- Ingredients
- 8
About this dish
Rajogi keeps its fried crust by separating the frying stage from the final sauce toss.
Read more
Cut 450 g of chicken thigh into even bite-size pieces, press away excess surface moisture, and cover all sides with 5 tablespoons of potato starch. Shake off heavy clumps so the coating fries as a thin shell instead of remaining pasty. Heat 2 cups of cooking oil to 170 degrees Celsius and add the chicken without crowding the pot. Maintain medium heat until the pieces are golden and firm around the edges, then lift them out to rest briefly. A short return to the hot oil just before making the sauce is an optional way to make the exterior firmer. In a separate pan over medium heat, stir-fry 90 g of onion and 100 g of bell pepper only until they begin to soften while retaining their shape. Lower the heat and add 1 tablespoon of gochujang, 2 tablespoons of ketchup, and 1 tablespoon of vinegar. Stir and scrape the bottom until the thick sauce bubbles and looks glossy. Add the fried chicken at the last moment, toss only until every piece has a thin coating, and transfer it immediately so the crust does not sit in the sauce.
Ingredients
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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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Korean-Chinese Rajogi coats chicken thighs in potato starch for a crisp exterior tossed in spicy gochujang.
- Finish cue
- Stir as the sauce bubbles and turns glossy, scraping the pan so the thick sauce does not scorch.
- Substitution
- Shake off heavy clumps so the coating fries as a thin shell instead of remaining pasty.
- Storage and reheating
- Double-frying or reheating gives extra crispness.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
45min, 8 ingredients
Category median
25min, 8 ingredients
Based on 220 recipes
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