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.
Why is Korean-Style Yang-Nyum Fried Chicken So Popular?
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:
Ingredients
- 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
Enjoy!
