Yang Nyum Chicken Recipe

Prepare and brine

Rinse and pat dry the chicken pieces. Make 4–5 shallow slashes in the thickest parts so the marinade penetrates. In a large bowl, combine kosher salt, white pepper, minced garlic, light soy sauce, fish sauce and sugar. Mix until sugar dissolves. Add chicken and rub marinade into slashes and over all surfaces. Cover and refrigerate for at least 1 hour, ideally 3–4 hours (or up to overnight) to develop flavor.

Remove the chicken from the refrigerator 20–30 minutes before cooking to come closer to room temperature for more even cooking.

Make the dressing

In a small bowl, mix tamari (or dark soy), oyster sauce, grated palm or brown sugar, minced garlic, finely chopped shallot, lime juice, vinegar, fish sauce, chili flakes, sesame oil and 3 tablespoons water. Stir to combine. Taste and adjust balance — it should be tangy, slightly sweet, and savory with a gentle chili note.

Thicken the glaze

In a separate small cup, whisk the cornstarch into 1 tablespoon cold water until smooth. Heat a small saucepan over medium-low heat, pour in the dressing and bring to a gentle simmer. Add the cornstarch slurry while stirring. Simmer 1–2 minutes until the dressing thickens into a glossy glaze. Remove from heat and set aside.

Sear and roast method (preferred for crisp skin)

Preheat oven to 200°C (400°F). Heat 1 tablespoon vegetable oil in a large ovenproof skillet over medium-high heat until shimmering. Sear chicken pieces skin-side down for 3–4 minutes without moving, until deeply golden and crisp. Flip and sear the other side 2 minutes. Brush or spoon a little of the prepared glaze over the seared surfaces. Transfer the skillet to the preheated oven and roast 18–28 minutes depending on piece size, until an instant-read thermometer reads 75°C (165°F) in the thickest part and juices run clear.

Alternative: Oven-only

If you prefer not to sear, brush chicken lightly with vegetable oil and roast on a baking tray at 200°C (400°F) for 30–40 minutes, brushing with glaze halfway through, until cooked through and skin caramelized.

During the last 5 minutes of roasting, brush the chicken generously with the Yang Nyum glaze two or three times to build a sticky glossy coating. Return to oven between brushings so glaze sets and caramelizes slightly — watch carefully to avoid burning.

When chicken reaches 75°C (165°F), remove from oven and let rest 5–8 minutes to allow juices to redistribute.

Transfer chicken to a serving platter. Spoon any remaining warmed glaze over the pieces. Sprinkle toasted sesame seeds, chopped coriander and sliced scallions over top. Serve with lime wedges so diners can finish with a squeeze of fresh lime.

Serve hot with steamed jasmine rice, sticky rice, or a crisp green salad.