Craving Korean fried chicken but don’t want the mess of deep frying? This Easy Yangnyeom Chicken hack is my go-to—using frozen karaage and ready-made sauce, it’s quick, delicious, and totally satisfying. Even better with homemade chicken mu on the side!
Here’s how I do it!
Ingredients
500g frozen chicken karaage
Ready-made yangnyeom sauce
Toasted sesame seeds (to sprinkle)
Optional: Buldak sauce for extra heat
Chicken mu (pickled radish) — recipe below!
Method:
1. Bake or air-fry the frozen chicken karaage according to the packet instructions until crispy.
2. Toss the hot chicken in ready-made yangnyeom sauce until evenly coated. Optional: Add a dash of Buldak sauce for extra spice.
3. Sprinkle roasted sesame seeds on top.
4. Serve with chicken mu on the side!
Chicken Mu (Pickled Radish) Ingredients
½ radish, cubed
½ cup sugar
⅓ cup white vinegar
1 tbsp salt
¾ cup water
Method:
1. In a mixing cup, mix sugar, vinegar, salt, and water until fully dissolved.
2. Place the cubed radish in a sanitised glass jar and add in pickling mix.
3. Cover and refrigerate for at least 4 hours (best overnight!).
This is such an easy way to enjoy K-chicken night at home—minimal prep, maximum flavour! Don’t skip the chicken mu; it balances the heat perfectly. Let me know if you try this shortcut version!
A Singaporean Mum 
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