| Level: | Advanced |
| Total: | 1 day 3 hr 35 min |
| Active: | 35 min |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons kosher salt
- 2 tablespoons rotisserie chicken seasoning
- 1 tablespoon ground gochugaru (Korean red pepper)
- 2 whole chickens
- 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
- 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
Instructions
- For the rotisserie chicken: Combine salt, rotisserie chicken seasoning and gochugaru in a bowl. Sprinkle all over the chickens, then refrigerate for 24 hours.
- Preheat oven to 520 degrees F.
- Roast chickens for 2 hours. Let cool for 1 hour.
- 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.
- Cut each whole chicken into 10 to 12 pieces. Lightly coat with fry batter.
- Preheat oil to 325 degrees F in a deep-fryer. Deep fry chicken until crispy, about 3 minutes.
- 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.
- Whisk together gochujang, ketchup, sugar, cola, corn syrup, soy sauce, sriracha, vinegar, chile flakes, gochugaru, granulated garlic and minced garlic in a large bowl.
Reviews
On the show rice flour was put in the batter. The chicken won’t be as crispy without it.
Delicious! I do think that the cooking temperature isn’t going to be the same in a home oven as it was in the professional rotisserie. If I’d left the chicken in the oven at 500 for two hours, it would have indeed been charcoal. After 15 minutes it was already getting brown, and the smoke from the drippings was getting pretty bad. I turned it down to 350 and left it for just over 2 hours, and it came out fine.
After watching the episode, I now understand the instructions. I decided to make it, and it came out awesome, the flavor is unbelievable if you follow the chef’s steps and remember to cut the portion sizes down for who you are making it for. I will definitely make this again. As for the previous post from Roni J., watch the episode before you comment, it makes a lot more sense.
Is this recipe a joke? After incinerating the chickens for 2 hours at 520 you then fry them and slather with 1/2 gallon of sauce. I can’t imagine anyone in their right mind ever considering making this.