Step 1

For the gochujang sauce: Combine the butter, vinegar, honey, gochujang, ginger, soy sauce, chile powder, garlic, scallions and 3/4 water in a blender and blend until smooth.

Step 2

For the yogurt sauce: Mix together the yogurt, lemon juice, garlic and salt in a bowl.

Step 3

For the roulade: In a large saute pan over medium-high heat, heat 1/4 cup sesame oil. Add the onion and cook for 5 minutes, until soft and translucent. Add the garlic and ginger and sweat for 1 minute longer. Add the mushrooms and cook for 10 minutes, until soft and cooked through. Transfer the mixture to a food processor and pulse until well combined.

Step 4

In another saute pan over medium-high heat, heat the remaining tablespoon sesame oil, then add the shredded radish and garlic chives. Cook for 5 minutes, until less moisture is left in the pan.

Step 5

In a large mixing bowl, combine the mushroom and radish mixtures. Add the cooked rice along with the sesame leaves, stirring until well combined. Season with salt and pepper. Allow to cool to room temperature.

Step 6

Lay out the deboned chicken skin side down. If the chicken is big enough for two roulades, cut in half. Add the rice mixture to the top of the chicken, pressing down slightly. Tightly roll up the whole chicken to make a roulade and tie with butcher’s twine.

Step 7

Heat the frying oil to 360 degrees F. (Know that the oil temperature will drop to 325 to 330 degrees F once the roulade is added. This is the temperature you want for frying your roulade.)

Step 8

Dredge the roulade in the potato starch, shaking off the excess. Fry for 12 to 15 minutes, until the interior temperature reaches 170 degrees F and the juices run clear. Carefully remove the butcher’s twine from the roulade. Allow to rest for 10 minutes. Coat the exterior with the gochujang sauce and slice. Serve the roulade over the garlic yogurt sauce with more gochujang sauce spooned over the top.