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Homemade Spicy Chicken Yum Yum Rice Bowls. photo
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Spicy Chicken Yum Yum Rice Bowls.

A spicy-sweet chicken served over rice with crisp wontons and a creamy yum yum sauce.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 6 servings

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts or thighs thinly sliced
  • 1 tablespoon cornstarch or arrowroot powder
  • 1/3 cup tamari or soy sauce plus 1 tablespoon for tossing the chicken
  • 2 tablespoons extra virgin olive oil plus additional for drizzling
  • black pepper to taste
  • 2 tablespoons orange juice for sauce
  • 1/4 cup honey
  • 2-3 tablespoons chili paste
  • 1 tablespoon fresh ginger chopped
  • 2 cloves garlic chopped
  • 3-4 cups cooked rice
  • cucumber for serving, sliced
  • avocado for serving, sliced
  • kimchi for serving
  • fried wontons for serving, a big handful
  • 1/3 cup olive oil mayo
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon cayenne

Instructions

  • Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment or lightly grease it.
  • In a large bowl toss the sliced chicken with 1 tablespoon tamari, 1 tablespoon orange juice, and a few grinds of black pepper.
  • Sprinkle the cornstarch (or arrowroot) over the chicken and toss lightly to coat, then drizzle with 2 tablespoons olive oil.
  • Spread the chicken in a single layer on the prepared sheet pan and bake for 15 minutes.
  • While the chicken bakes, whisk the sauce: combine 1/3 cup tamari, 2 tablespoons orange juice, 1/4 cup honey, 2–3 tablespoons chili paste, chopped garlic, and chopped ginger in a bowl.
  • When the chicken has baked 15 minutes, remove the pan and pour about two-thirds of the sauce over the chicken. Toss to coat, return to the oven and bake another 5 minutes, until cooked through.
  • Switch the oven to broil and broil the chicken 1–2 minutes until edges char slightly; watch closely to avoid burning. Optionally spoon remaining sauce over the chicken.
  • Make the yum yum sauce by whisking together 1/3 cup olive oil mayo, 2 tablespoons ketchup, 1 tablespoon Worcestershire sauce, 1 teaspoon seasoned salt, and 1/4 teaspoon cayenne; taste and adjust seasoning.
  • Assemble bowls by dividing cooked rice among bowls, topping with sliced cucumber, avocado, kimchi, the sauced chicken, green onions if desired, and a handful of fried wontons. Spoon the yum yum sauce over each bowl.

Equipment

  • Sheet Pan
  • Mixing Bowls
  • Whisk
  • Measuring Cups and Spoons
  • skillet (optional for sesame chili crisp)

Notes

  • Sesame chili crisp: gently cook garlic in oil until golden, then mix with sesame seeds and chili flakes.
  • Use tamari or soy sauce interchangeably based on preference.
  • Adjust chili paste amount to control heat.
  • Thinly slicing the chicken helps it cook quickly and evenly.
  • Fried wontons add crunch; use store-bought or homemade.