Island Yum Yum Chicken Recipes

YANGNYEOM CHICKEN

Steps:

• 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.

ISLAND CHICKEN

Steps:

• Preheat your oven to 400 degrees F.
• Glaze:.
• In a saucepan over medium heat, whisk the soy sauce, brown sugar, pineapple juice, ginger, garlic, honey and orange zest together. Reduce the glaze by one-third and then cool to room temperature.
• Chicken:.
• Put the chicken on a wire reack iwth a drip pan underneath. Season outside and inside the chicken with salt and pepper, to taste, then put in the oven.
• Roast the chicken for about 15 mintues, then turn the temp down to 350 degrees F. Roast an additional 20 minutes. Brush the glaze on the chicken and return to the oven for an additional 15 minutes. (If you have a larger chicken you may need to increase the time so the chicken fully cooks.).
• Remove chicken from the oven and sprinkle the shredded coconut over the whole chicken. Place back in the oven for about 5 minutes, or until the coconut is toasted.
• Remove the chicken form the oven and let rest for about 5 minutes. Carve and serve!

ISLAND YUM-YUM CHICKEN

Steps:

• Prepare chicken, wash and rinse with lemon or vinegar.
• Season with soy sauce and garlic, paprika, oregano, celery salt, cloves, pepper, and rosemary.
• Marinade for 2 to 6 hours.
• Coat chicken in beaten egg and dredge in breadcrumbs.
• Place chicken on greased baking sheet.
• Put a speck of butter or margarine on each piece of chicken.
• Bake at 350°F for an hour or until juices run clear.
• When chicken is done, prepare the gravy.
• Heat 1 tbsp of cooking oil.
• Sauté onion and peppers.
• Add drippings from chicken.
• Stir in 2 tbsp of breadcrumbs, vinegar, sugar, salt, pepper and stock or water.
• Serve baked chicken with gravy on top.
• This is a great meal with some roasted potatoes and a fresh green salad.