Yum yum chicken is a beloved Japanese-American fusion dish characterized by its sweet tangy and savory flavors. With its origins tracing back to Hawaiian-style teriyaki chicken, yum yum chicken has evolved into a staple menu item across restaurants and home kitchens in the United States.
So what exactly is yum yum chicken? At its core it’s fried chicken drenched in a creamy umami-rich sauce that gives this dish its signature “yum yum” taste. The name says it all – the flavor profile is downright addictive!
In this article, we’ll unravel the mysteries of yum yum chicken and discuss everything from its origins, key ingredients in the sauce, different regional variations, and tips to make insanely crispy, mouthwatering yum yum chicken at home.
Tracing the Origins of Yum Yum Chicken
While the exact origins are debatable, yum yum chicken is largely considered a Japanese-American hybrid dish. Most food historians trace its roots back to teriyaki chicken, a popular Hawaiian dish that landed on the mainland United States in the 1970s.
The traditional Hawaiian teriyaki chicken featured boneless chicken thighs marinated in a mix of soy sauce, brown sugar, garlic, and ginger. This imparted a sweet-salty glaze to the crispy fried chicken. Over time, chefs began experimenting with the classic teriyaki flavors by adding mayonnaise, ketchup, and spices to create the sweet and creamy sauce we now know as yum yum sauce.
The dish gained immense popularity on the menus of hibachi restaurants and other Japanese steakhouses across America through the late 1900s. Its addictive flavor and crispy fried chicken made it an instant crowd-pleaser, cementing its status as a Japanese-American classic.
The Key Ingredient – Yum Yum Sauce
The star of yum yum chicken is undoubtedly the yum yum sauce. This creamy, tangy condiment can make even the most basic ingredients irresistible. While recipes vary slightly, the base of yum yum sauce typically includes:
- Mayonnaise – The foundation that gives the sauce its creamy texture
- Ketchup – Provides sweetness, tanginess, and thickness
- Rice vinegar or lemon juice – Adds brightness
- Soy sauce – For depth of flavor
- Garlic powder – For aroma
- Paprika – For color and flavor
- Sugar or honey – To balance the tanginess
- Salt and pepper – For seasoning
Some recipes also include extras like sesame oil, sriracha, oyster sauce, ginger, and even a dash of curry powder for exotic flair. But the balancing act between the creamy mayo, sweet ketchup, and bright vinegar is what gives this sauce its signature “yum yum” flavor.
The Art of Crispy Yum Yum Chicken
Aside from the sauce, achieving the perfect crispy crust on the chicken is vital for yum yum chicken success. The chicken needs to maintain its crunch even when drenched in the savory sauce. Here are some pro tips:
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Buttermilk Soak – Soaking chicken pieces in buttermilk hydrates the meat, making it extra juicy. The lactic acids in buttermilk also help break down proteins, allowing the breading to stick better.
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Double Dredge – Dredge chicken in seasoned flour, dip back in buttermilk, then dredge again in flour or panko. This double coating clings tightly to the chicken for maximum crunch.
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Hot Oil – Fry chicken at the optimum oil temp of 350-375°F. This prevents the crust from absorbing excess oil and losing its crispness.
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Resting – Allow fried chicken to rest 5-10 minutes before saucing. This helps seal in juices and lets any excess oil drip off to preserve the crunch factor.
Follow these steps, plus high-quality ingredients, and you’ll be rewarded with yum yum chicken that’s crispy on the outside, juicy inside, and saucy all over.
Regional Flavors and Variations
One of the best parts of yum yum chicken is how versatile it is. Chefs across America put their own spin on this dish, resulting in delightful regional variations:
Japanese-Style – Features a teriyaki glaze and often gets topped with sesame seeds and sliced scallions.
Korean-Style – Uses gochujang in the sauce for a sweet and spicy kick. Also may add kimchi.
Chinese Takeout-Style – Tosses chicken in a thickened sauce with soy, oyster sauce, and aromatics.
Hawaiian-Style – Marinates chicken in a pineapple, soy sauce, and ginger blend for tropical flavor.
Nashville Hot Chicken-Style – Spicy cayenne variation with buttery, garlicy heat.
American Bar Food-Style – Straightforward mayo-ketchup based sauce, ideal for bar snacks.
There are so many possibilities when it comes to crafting your own signature yum yum chicken. Play with different sauce recipes and spice blends until you find your perfect match.
Perfecting Yum Yum Chicken at Home
One of the best aspects of yum yum chicken is that it’s surprisingly easy to recreate at home. With just a few pantry staples, you can be on your way to crispy, saucy chicken bliss:
Ingredients:
- Chicken (breasts, thighs, or tenders)
- Flour
- Egg
- Buttermilk
- Panko breadcrumbs
- Mayonnaise
- Ketchup
- Rice vinegar (or lemon juice)
- Soy sauce
- Garlic powder
- Paprika
- Salt and pepper
- Frying oil
Steps:
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Make the sauce – Whisk together mayo, ketchup, vinegar, soy sauce, garlic powder, paprika, salt, and pepper. Refrigerate until ready to use.
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Prep the chicken – Cut chicken into bite-size pieces. Soak in buttermilk for 30 minutes.
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Bread the chicken – Dredge chicken in flour, dip back in buttermilk, then coat thoroughly in panko crumbs.
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Deep fry – Heat oil to 350-375°F. Fry chicken in batches until golden brown and cooked through, about 5-7 minutes.
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Toss in sauce – Toss fried chicken with desired amount of yum yum sauce. Enjoy immediately!
Make it a meal by pairing your homemade yum yum chicken with fried rice, macaroni salad, or french fries. The saucy, crispy chicken also makes a mean sandwich or wrap when stuffed into a soft bun or tortilla.
However you choose to enjoy it, now you’re armed with the secrets to making restaurant-quality yum yum chicken in your own kitchen. Get ready for your new go-to meal!
FAQs
Still have some lingering questions about making yum yum chicken? Here are answers to some frequently asked questions:
What’s the best oil for frying yum yum chicken?
Opt for a high smoke point neutral oil like peanut, vegetable, or canola oil. Avoid olive oil as it can burn.
Can I bake yum yum chicken instead of frying?
Yes, baking will be healthier. Use panko breadcrumbs to maintain crunchiness and bake at 425°F until chicken is fully cooked.
What chicken parts work best?
Chicken breasts, tenders, thighs, and wings all make delicious yum yum chicken. Go with your preference.
How long does prepared yum yum sauce last?
5-7 days in the fridge. The mayo-base can go bad quickly without proper refrigeration.
Can I freeze extra yum yum sauce?
Not recommended. The emulsified texture of the sauce doesn’t hold up well during freezing and thawing.
What are good sides for yum yum chicken?
Rice, noodles, coleslaw, fries, veggies, mac salad – the possibilities are endless! Pick sides that balance the richness.
Is yum yum chicken spicy?
It can be if you add sriracha or cayenne! But traditionally yum yum chicken has just a mild kick.
A Sweet, Saucy, Crispy Treat
Yum yum chicken has earned its reputation as a crave-worthy dish that fuses the indulgent flavors of fried chicken with a sweet, tangy, and irresistibly savory sauce. Its Japanese roots blended with American ingenuity created a beloved mainstay on menus across the country. Now that you know the secrets behind its origins, essential ingredients, and how to make it at home, you can start enjoying restaurant-worthy yum yum chicken any night of the week. So gather your ingredients, crank up the fryer, and get ready to make a batch of sweet, saucy, crispy yum yum chicken that your taste buds will thank you for.
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