Yangnyeom chicken recipe

Step 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.

Step 2

Preheat oven to 520 degrees F.

Step 3

Roast chickens for 2 hours. Let cool for 1 hour.

Step 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.

Step 5

Cut each whole chicken into 10 to 12 pieces. Lightly coat with fry batter.

Step 6

Preheat oil to 325 degrees F in a deep-fryer. Deep fry chicken until crispy, about 3 minutes.

Step 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.

Step 8

Whisk together gochujang, ketchup, sugar, cola, corn syrup, soy sauce, sriracha, vinegar, chile flakes, gochugaru, granulated garlic and minced garlic in a large bowl.