Korean-Style Yang-Nyum Fried Chicken: A Finger-Licking Delight

Korean-Style Yang-Nyum Fried Chicken
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Fried chicken is a classic dish loved by many, but have you ever tried the Korean-style Yang-Nyum fried chicken? This dish has taken the world by storm and is now a global sensation. Yang-Nyum fried chicken is a mouth-watering, crispy, and juicy dish that has captured the hearts and taste buds of millions. In this article, we will explore the history of Korean-style Yang-Nyum fried chicken, what makes it unique, and how you can make it at home.

What is Korean-Style Yang-Nyum Fried Chicken?

Korean-style Yang-Nyum fried chicken is a popular dish that originated in South Korea in the 1970s. The dish consists of crispy and juicy fried chicken, coated in a sweet and spicy sauce made with gochujang (Korean red pepper paste), soy sauce, ginger, garlic, and other savory ingredients. The word “Yang-Nyum” means “seasoned” in Korean, and the chicken is marinated in the sauce before being fried, giving it a unique and irresistible flavor.

Korean-style Yang-Nyum fried chicken has become a global phenomenon because of its unique taste and texture. The sauce is the secret ingredient that sets it apart from other fried chicken dishes. The sauce is sweet, spicy, and savory, and it perfectly complements the crispy and juicy fried chicken. This combination of flavors and textures is what makes it so irresistible.

How to Make Korean-Style Yang-Nyum Fried Chicken

Making Korean-style Yang-Nyum fried chicken at home is relatively easy. Here’s what you’ll need:


  • For 2 people [double for 4]
  • 10ml tomato ketchup
  • 30g gochujang paste †
  • 4 tbsp cornflour
  • 3 garlic cloves
  • 30ml mayonnaise †
  • 150g sushi rice
  • 5g toasted sesame seeds †
  • 15ml rice vinegar
  • 15ml soy sauce †
  • 1 carrot
  • 25g honey
  • 320g British skinless chicken thighs
  • 1 spring onion
  • 1 gem lettuce

Cooking instructions

For 2 people [double for 4]

Before you start cooking, take your chicken out of the fridge, open the packet, and let it air

Step 1

Before you start cooking, take your chicken out of the fridge, open the packet, and let it air

Rinse the sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully

Add the drained rice with 200ml [400ml] cold water and a pinch of salt to a pot with a lid and bring to a boil over a high heat


Step 2

Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min

After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving

Tip: Don’t peek! Keep the lid on the whole time to get fluffy and sticky rice!

Step 3

While the rice is cooking, combine the gochujang paste (can’t handle the heat? Go easy!), rice vinegar, tomato ketchup, honey and 1 tbsp [2 tbsp] cold water in a bowl

Give everything a good mix-up – this is your yang-nyum sauce


Step 4

Top, tail, peel and grate the carrot[s]

Wash the gem lettuce, then pat it dry with kitchen paper and shred it finely

Peel and finely chop (or grate) the garlic

Trim, then slice the spring onion[s]

Combine 1 tsp [2 tsp] yang-nyum sauce (you’ll use the rest later!) with the mayo and 1 tsp [2 tsp] cold water in a separate bowl – this is your creamy Korean-style dressing

Step 5

Cut the chicken thighs into large, bite-sized pieces and add them to a bowl with 1 tbsp [2 tbsp] flour and the soy sauce

Give everything a good mix up so the chicken is fully coated

Add the cornflour to a separate bowl

Add the chopped chicken to the bowl with the cornflour and give it a good mix up until all the chicken is coated

Step 6

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to cover the whole base of the pan) over a medium-high heat

Once the pan is very hot, add the coated chicken and cook for 5-6 min on each side until golden and crispy and the chicken is cooked through (no pink meat!) – this is your crispy chicken

Once crispy, transfer to kitchen paper and reserve the pan


Step 7

Once the chicken is done, carefully pour away the oil

Tip: Store it in a glass jar and you can use this oil again for frying!

Return the pan to medium heat and add the chopped garlic and remaining yang-nyum sauce and cook for 1-2 min or until thickened

Once thickened, add the crispy chicken with the sesame seeds and give everything a good mix-up – this is your Korean-style yang-nyum fried chicken

Combine the grated carrot and shredded lettuce – this is your salad

Serve the Korean-style yang-nyum fried chicken with cooked rice and salad on the side

Tip: For a fancy presentation, press the rice into small bowls

Garnish the chicken with the sliced spring onion and drizzle the creamy Korean-style dressing over the salad


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About the Author: Vicky Lau

Chef Owner at Tate Dining Room, Butler Luxury Caterer, Poem Patisseri

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