Recipe courtesy of Pijiu Belly

Yangnyeom Chicken

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  • Level: Advanced
  • Total: 1 day 3 hr 35 min (includes marinating time)
  • Active: 35 min
  • Yield: 6 servings
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Rotisserie Chicken:

2 tablespoons kosher salt

2 tablespoons rotisserie chicken seasoning 

1 tablespoon ground gochugaru (Korean red pepper) 

2 whole chickens 

Fry Batter:

1 cup cornstarch

1 cup all-purpose flour

1 teaspoon baking powder 

1 teaspoon garlic powder 

1/2 teaspoon black pepper 

1/2 teaspoon kosher salt 

Oil, for deep-frying

Yangnyeom Sauce, recipe follows

Yangnyeom Sauce:

4 cups gochujang

4 cups ketchup 

2 cups sugar 

1 cup cola 

1 cup corn syrup 

1 cup soy sauce 

1 cup sriracha

1/2 cup white vinegar 

2 tablespoons red chile pepper flakes 

2 tablespoons ground gochugaru 

1 tablespoon granulated garlic 

1 tablespoon minced garlic 


  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.