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Yangnyeom Chicken Pasta

Name: Yangnyeom Chicken Pasta
Total time: 30 min
Yield: Serves 2
Cuisine: Fusion
Ingredients: 200g Spaghetti; 250g Chicken Thigh; 3 tbsp Potato Starch; 2 tbsp Gochujang; 2 tbsp Ketchup; 1 tbsp Honey; 2 cloves Garlic; 2 tsp Sesame Oil; To taste White Sesame Seeds; 2 stalks Scallion

Main Dish

⏱ 30 min

👥 Serves 2

Difficulty ⭐⭐

Korea's sweet-spicy yangnyeom sauce tossed with crisp fried chicken and pasta — an experimental fusion.

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📖 The Story Behind This Dish

Korean fried chicken tossed in a gochujang-based sweet-spicy sauce — "yangnyeom chicken" — is repurposed here directly as a pasta sauce. The sweetness and heat of gochujang, laced with garlic, cling beautifully to chewy pasta. Finished with sesame seeds and shredded nori, this lets the flavor of Korean street-food chicken come through in pasta form. Not tied to any single regional dish, it's a Roru original that freely combines Korean and Italian ingredients.

🌆 Where it's eaten: A Roru original experiment designed to bring the sweet heat of Korean street-food chicken to pasta.

🥕 Ingredients (serves 2)

Spaghetti 200g
Chicken Thigh 250g
Potato Starch 3 tbsp
Gochujang 2 tbsp
Ketchup 2 tbsp
Honey 1 tbsp
Garlic 2 cloves
Sesame Oil 2 tsp
White Sesame Seeds To taste
Scallion 2 stalks

👩‍🍳 Instructions

Bring a large pot of salted water to a boil and cook the spaghetti per the package instructions.
Cut the chicken thigh into bite-sized pieces, coat with potato starch, and pan-fry in plenty of oil until crisp.
Mince the garlic. In a separate pan, heat sesame oil and garlic, then add gochujang, ketchup, and honey and simmer to reduce.
Toss the crisp-fried chicken in the sauce.
Add the cooked spaghetti along with about 2 tbsp of the pasta water and toss to combine.
Plate and sprinkle with white sesame seeds and chopped scallion.

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