Spicy Chicken Yum Yum Bowls

Recipe adapted from Half Baked Harvest.


  • 1 1/2 lbs. chicken breasts, thinly sliced
  • 1 TBSP cornstarch
  • 1 TBSP, plus 1/3 c. soy sauce
  • 2 TBSP olive oil
  • Black pepper
  • 3 TBSP orange juice, divided
  • 1/4 c. honey
  • 2-3 TBSP chili paste
  • 1 TBSP chopped fresh ginger
  • 2 cloves garlic, chopped
  • Cooked rice
  • Serve with cucumber, avocado, jalapeno slices, green onions and/or fried wontons and yum yum sauce

Yum Yum Sauce: 1 c. mayo, 1 TBSP sugar (or to taste), 3 TBSP rice wine vinegar, 3/4 tsp. smoked paprika, 1/2 tsp. garlic powder, and sriracha, if desired; mix and adjust to your taste.


  1. Preheat the oven to 425° F.
  2. On a large sheet pan, toss the chicken with 1 TBSP soy sauce and 1 TBSP orange juice. Season with pepper. Sprinkle the cornstarch over the chicken, lightly toss. drizzle with olive oil. Bake 15 minutes.
  3. To make the sauce. In a bowl, whisk 1/3 c. soy sauce, 2 TBSP orange juice, honey, chili paste, garlic, and ginger.
  4. When the chicken is ready, pour 2/3 of the sauce over the chicken. Toss and bake another 5 minutes, or until cooked through. Switch the oven to broil. Broil 1-2 minutes, until the chicken chars on the edges. If desired, spoon over the remaining sauce.
  5. Meanwhile, make the yum yum sauce. Combine all ingredients in a bowl.
  6. To assemble, add the rice to bowls, top with cucumber, avocado, chicken, kimchi, green onions, and a big handful of fried wontons. Spoon over the yum yum sauce.

Spicy Chicken Yum Yum Bowls:

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