Chicken yannyom

Ingredients:

Grilled chicken

• 2 tablespoons coarse salt
• 2 tablespoons grilled chicken seasoning
• 1 tbsp ground gochukaru pepper (Korean red pepper)
• 2 whole chickens

Batter

• 1 cup cornstarch
• 1 cup premium flour
• 1 teaspoon baking powder
• 1 teaspoon garlic powder
• 0.5 tsp ground black pepper
• 0.5 tsp coarse salt
• Oil for deep frying

Yannyom sauce

• 4 tbsp. gochujang
• 4 tbsp. ketchup
• 2 tbsp. sugar
• 1 tbsp. cola
• 1 cup corn syrup
• 1 cup soy sauce
• 1 cup Sriracha sauce
• 0.5 cup white vinegar
• 2 tablespoons red chili flakes
• 2 tbsp. ground gochukaru
• 1 tbsp. minced garlic
• 1 tbsp granulated garlic

Preparation:

1. Grilled chicken:
   
   Combine salt, grilled chicken seasoning, and gochukara in a bowl. Sprinkle the seasoning over all sides of the chicken, then refrigerate for 24 hours.
2. Preheat oven to 270°C. Bake the chicken for 2 hours. Let cool for 1 hour.
3. Batter:
   
   Meanwhile, in a bowl, whisk together the cornstarch, flour, baking powder, garlic powder, pepper, salt, and 2.5 cups of water until smooth. Cover and refrigerate for 30 minutes.
4. Cut each chicken into 10-12 pieces. Dip in batter.
5. Heat oil in a deep fryer to 160°C. Deep-fry the chicken until crispy, about 3 minutes.
6. Heat a frying pan or wok and add 750g of yangnyeom sauce. Heat the sauce, then gently stir in the chicken, coating each piece. Serve immediately.
   
   Yannyom sauce:
   Yield: 6 servings
   
   In a large bowl, whisk together the gochujang, ketchup, sugar, cola, corn syrup, soy sauce, sriracha, vinegar, chili flakes, gochukara, and all the garlic.