Korean Corn Cheese Chicken on Crispy Rice

Let’s Make corn cheese chicken with crispy Nurungji rice!

Today, we’re making corn cheese chicken, a dish that showcases Korea’s beloved corn cheese in a whole new way. This recipe brings together crispy Nurungji (scorched rice), soft and savory corn and cheese, and lightly seasoned roasted chicken cooked in the oven or air fryer.

The combination of crunchy rice, melted corn and cheese, and tender chicken is simply delicious. It’s a perfect example of how comforting and satisfying Korean chicken dishes can be!

What is Corn Cheese Chicken?

Corn cheese chicken is a dish made by layering Korean-style corn and cheese and roasted chicken on top of crispy Nurungji (crispy rice) that has been pressed and toasted in a pan. Roasting the chicken in an oven or air fryer allows the excess fat to drain, resulting in a dish that is light yet flavorful with crispy skin and tender meat. It’s a delicious and healthier alternative to deep-fried versions. When paired with rich, creamy corn and cheese filled with sweet, popping corn kernels, the flavor combination is incredibly addictive.

Today, I’ll also show you how to make a yangnyeom dipping sauce to go with it. The key is to make it thinner than traditional yangnyeom chicken sauce so that it’s perfect for dipping.

What is Corn Cheese Made of?

The recipe for corn cheese is very simple but addictive Korean side dish made by mixing canned corn, shredded mozzarella cheese, and mayonnaise. You’ll often find it served as a banchan (side dish) at Korean restaurants. It’s also popular as a kid-friendly snack or a Korean drinking snack to pair with drinks. Sometimes a little sugar is added to make it slightly sweet, especially when served as a side dish. Today, we’re pairing it with roasted chicken to add creaminess and that extra umami-rich bite to the dish.

And here’s a fun twist: you can also turn corn cheese into a corn and cheese ramyun. Instead of mozzarella, use sliced cheddar cheese and mix it with ramyun soup powder. Honestly, I’d call this a ramen revolution. It’s rich, savory, cheesy—and a whole new world of instant noodles!

Types of Korean Chicken

Korea has a wide variety of chicken dishes. From crispy fried chicken to spicy braised stews, Korea’s chicken recipes vary greatly depending on the cooking method and sauce used.

Fried Chicken & Yangnyeom Chicken

There are two iconic styles of Korean fried chicken: classic crispy fried chicken and yangnyeom chicken, which is coated in a sweet and spicy red sauce made with gochujang (Korean chili paste) and ketchup. Many international versions attempt to recreate yangnyeom sauce, but they often rely too heavily on gochujang, resulting in an imbalanced flavor profile.

This recipe is my take on banban chicken, the ultimate Korean combo of half fried and half sauced. The moment you taste this yangnyeom sauce, you’ll say, ” “This is the exact flavor I had in Korea!”

Dakbokkeumtang (Spicy Braised Chicken)

Also known as dakdoritang, this dish features chopped chicken simmered in a spicy-sweet sauce made from gochujang, soy sauce, and sugar. The rich, flavorful broth is perfect for mixing with rice—it’s comfort food at its best.

Jjimdak (Soy-Braised Chicken)

Jjimdak is made by simmering chicken in a sweet and savory, soy-based sauce. The dish includes glass noodles (dangmyeon) and plenty of vegetables. Since it isn’t spicy, it’s a great option for those who aren’t used to spicy Korean food.

Rotisserie Chicken (Jeongi Tongdak)

Before fried chicken became popular in Korea, rotisserie chicken was the go-to option. This style is found all over the world, but in Korea, it’s usually seasoned with just salt and pepper and served with salt for dipping or sometimes a small packet of sauce. It’s light, juicy, and nostalgic for many Koreans.

Crispy Nurungji (Scorched Rice)

Today, nurungji plays a key role in this dish. Since the chicken is juicy and the cheese is creamy, the dish can feel soft overall. Crispy nurungji and bursting corn kernels add contrast and texture, making each bite rich and satisfying.

To make perfectly crispy nurungji, lightly oil a pan, then press cooked rice evenly and flat onto the surface. The key is to use medium-low heat—not too high and not too low. Cook it slowly until the bottom turns golden brown and starts to crisp up. This process requires patience, but the result is a golden, crunchy rice layer that elevates the dish with every bite.

Yangnyeom Sauce (Sweet & Spicy Sauce)

Today, we’re making a yangnyeom sauce designed specifically for dipping chicken. Unlike typical yangnyeom chicken glaze, this version is thinner, making it perfect for dipping without overpowering the dish.

If you’ve tried Korean fried chicken overseas and thought the sauce tasted only of gochujang (Korean chili paste), you’re not alone. As a Korean, I often find that the flavor is too strong and doesn’t quite taste like the real thing. But this recipe? The moment you taste it, you’ll say, “This is exactly like the yangnyeom chicken I had in Korea!”

The key is to balance the gochujang so that it doesn’t take over. Here’s a secret I learned from several Korean chicken chefs: add a touch of strawberry jam. It adds subtle sweetness and depth that makes all the difference.

How to Prep a Whole Chicken

• Never wash raw chicken: Raw chicken can carry harmful bacteria like Campylobacter or Salmonella. If you rinse it under running water, these bacteria can splash and spread onto your sink, countertop, dishes—or even your hands. And the worst part? Washing doesn’t actually remove most of the bacteria. The safest and most effective way to kill any bacteria is to cook the chicken thoroughly.

• Gently pat the chicken dry using paper towels.
• Trim off the tail (the fatty part at the back) and wing tips, which can have a strong odor and aren’t very meaty.

Ingredients

• Whole Chicken – We’re using a whole chicken for this recipe.
• Seasoning – Just salt and pepper for a simple base. I also added garlic powder to cut any gamey smell and boost umami.

• Olive Oil – Since I’m using an air fryer today, I brushed olive oil all over the chicken to help it crisp up beautifully.
• Corn and Cheese – To make corn cheese, you need canned corn, mayonnaise, and shredded mozzarella cheese.

• Nurungji (Crispy Rice) – You’ll need cooked rice and a bit of olive oil to make it golden and crunchy.
• Korean Yangnyeom Sauce – This sweet and spicy dipping sauce uses ketchup, corn syrup, gochujang, sugar, soy sauce, minced garlic, Korean chili flakes (gochugaru), strawberry jam, and water.

Ingredient Substitutions

• Gochugaru – If you don’t have Korean chili flakes, paprika powder works as a milder substitute.

• Corn Syrup – You can easily replace this with honey if needed.

Oven or Air Fryer? Both Work!

I used an air fryer today, but you can absolutely make this in the oven too.

I cooked the chicken at 200°C (392°F) for a total of 50 minutes in the air fryer. Depending on your oven or air fryer model, you can adjust the temperature anywhere between 190–220°C (374–428°F). Just be sure to flip the chicken halfway through so it cooks evenly on both sides.

One important tip: Make sure to place the chicken on a rack that allows fat to drip down during cooking. If you roast it directly on a tray, the chicken will sit in its own fat, making the skin soggy and the flavor greasy. For that perfect crisp and clean flavor, let the excess oil drain off!

Get Ingredients

• Samsung Oven with Air Fryer: US | Germany

• Kitchen Scissors: US | Germany | Belgium, Netherlands | UK
• Rice Cooker: US | Belgium, Netherlands | Germany | UK
• Rice: US | Belgium, Netherlands | Germany | UK
• Gochujang (Korean red chili paste): US | Germany | Belgium, Netherlands | UK
• Gochugaru (Korean red chili flakes/powder): US | Germany | UK
• Mulyeot (corn syrup): US | Germany | UK
• Soy Sauce: US | Germany | UK

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