Ingredients
For the Chicken and Sauce
- 1 1/2 pounds boneless skinless chicken breasts or thighs, thinly sliced
- 1 tablespoon cornstarch or arrowroot powder
- 1 tablespoon tamari or soy sauce
- 1/3 cup tamari or soy sauce
- 2 tablespoons extra virgin olive oil
- Black pepper, to taste
- 2 tablespoons orange juice
- 1/4 cup honey
- 2-3 tablespoons chili paste
- 1 tablespoon chopped fresh ginger
- 2 cloves garlic, chopped
For Serving
- 3-4 cups cooked rice
- Cucumber, sliced
- Avocado, sliced
- Kimchi
- Fried wontons
For the Yum Yum Sauce
- 1/3 cup olive oil mayo
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon seasoned salt
- 1/4 teaspoon cayenne pepper
Instructions
- Preheat and prepare chicken: Preheat your oven to 425° F. On a large sheet pan, combine the thinly sliced chicken with 1 tablespoon tamari and 1 tablespoon orange juice. Season with black pepper. Sprinkle the cornstarch or arrowroot powder evenly over the chicken and toss lightly. Drizzle the olive oil over the chicken and mix to coat thoroughly.
- Bake chicken: Place the sheet pan in the oven and bake the chicken for 15 minutes to start cooking it through while it develops a light crust from the cornstarch.
- Make chili-ginger sauce: In a bowl, whisk together the remaining 1/3 cup tamari, 2 tablespoons orange juice, honey, chili paste, garlic, and chopped fresh ginger until well combined.
- Coat chicken and finish baking: Remove the chicken from the oven and pour two-thirds of the prepared sauce over it. Toss to coat the chicken evenly. Return to the oven and bake for an additional 5 minutes, or until the chicken is fully cooked through.
- Broil chicken: Switch the oven setting to broil. Broil the chicken for 1 to 2 minutes, watching carefully, until the edges develop a charred, caramelized finish. Optionally, spoon over the remaining sauce before serving.
- Prepare yum yum sauce: In a separate bowl, combine the olive oil mayo, ketchup, Worcestershire sauce, seasoned salt, and cayenne pepper. Taste and adjust the seasoning as desired for the perfect creamy, tangy, and spicy balance.
- Assemble the bowls: Divide the cooked rice evenly into serving bowls. Top with sliced cucumber, avocado, the baked spicy chicken, kimchi, and a generous handful of crispy fried wontons. Drizzle or dollop the yum yum sauce over the top and garnish with sliced green onions if available. Serve immediately.
Notes
- Use boneless skinless chicken thighs for more juiciness if preferred.
- Adjust the amount of chili paste to control the heat level of the dish.
- Fried wontons add a nice crunchy texture but can be substituted with crunchy nuts or crispy fried onions.
- Kimchi adds a tangy, fermented flavor contrast, but can be omitted if unavailable.
- Make sure to watch carefully when broiling to avoid burning the chicken.
- This recipe works well with jasmine or basmati rice for best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
