Recipe courtesy of Pijiu Belly

Yangnyeom Chicken

Getting reviews...
Save Recipe
  • Level: Advanced
  • Total: 1 day 3 hr 35 min (includes marinating time)
  • Active: 35 min
  • Yield: 6 servings
Share This Recipe

Ingredients

Rotisserie Chicken:

Fry Batter:

Yangnyeom Sauce:

Directions

  1. For the rotisserie chicken: Combine salt, rotisserie chicken seasoning and gochugaru in a bowl. Sprinkle all over the chickens, then refrigerate for 24 hours.
  2. Preheat oven to 520 degrees F.
  3. Roast chickens for 2 hours. Let cool for 1 hour.
  4. For the fry batter: Meanwhile, whisk together the cornstarch, flour, baking powder, garlic powder, pepper, salt and 2 1/2 cups water in a bowl until smooth. Cover and refrigerate for 30 minutes. 
  5. Cut each whole chicken into 10 to 12 pieces. Lightly coat with fry batter.
  6. Preheat oil to 325 degrees F in a deep-fryer. Deep fry chicken until crispy, about 3 minutes.
  7. Preheat a pan or wok with 24 ounces Yangnyeom Sauce until sauce is heated, then gently toss the chicken in the wok until all pieces are covered with sauce. Serve immediately.

Yangnyeom Sauce:

Yield: 6 servings
  1. Whisk together gochujang, ketchup, sugar, cola, corn syrup, soy sauce, sriracha, vinegar, chile flakes, gochugaru, granulated garlic and minced garlic in a large bowl.
Michael Ruhlman

Classic Roast Chicken

12m Easy 96%
CLASS
14m Easy 97%
CLASS
19m Intermediate 99%
CLASS
12m Intermediate 96%
CLASS
10m Easy 99%
CLASS
28m Easy 99%
CLASS
18m Intermediate 96%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages