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Sheet pan Spicy Chicken Yum Yum Rice Bowls with spicy orange ginger chicken, steamed rice, all the best toppings, and our favorite spicy, sweet, and creamy yum yum sauce. I top each bowl off with fresh avocado, sesame chili oil, lots of fried wontons, and a generous side of yum yum sauce. Each bowl is colorful and full of flavor. This yum yum chicken is a great family dinner any night of the week, and it’s much simpler to throw together than you’d think!
If there’s one dish that my family universally loves, it’s any kind of rice bowl situation. I’m sure many of you have assumed this already, but it’s safe to say my family just loves rice. Too much honestly, but, we love what we love.
My favorite thing to do on busy nights, and especially when I’m not sure what to cook, is to put together a rice bowl. When I’m just cooking for my family, each bowl pretty much always includes a meat…either chicken, steak, or seafood. Then some kind of sauce, some kind of vegetable, avocado, and at least one crunchy element.
When I put this one together last week, everyone was calling it chicken yum yum rice. The fun name stuck! And here we are with a – spicy yum yum chicken recipe. They really are delicious – crispy, spicy, oven-baked chicken thighs or breasts, creamy yum yum style sauce, and plenty of fried wontons.
YUM!
What I love even more about this dish is the ease. Bake the chicken pieces up on a sheet pan (so no messing up the stove). Then steam some rice and add super simple toppings. I did fry up my own wontons and make chili crisp oil, but feel free to use store-bought too!
Details
Start with the chicken. Cut it into super thin strips, toss it with some tamari and orange juice, then add arrowroot powder or cornstarch. This creates a coating for the chicken to crisp up in the oven.
Now place chicken on a sheet pan to bake and make the sauce. It’s a mix of additional tamari and orange juice, then honey, chili paste, ginger, and garlic. Pour the sauce over the chicken, continue baking, then broil until the sauce thickens up and the chicken gets golden brown.
The sauce ends up becoming sticky and glazes the cooked chicken (so good!).
During this same time, I usually roast a whole bunch of bell peppers and broccoli to serve along with the bowls. I do this on a separate sheet pan.
Now the yum yum sauce. I make mine with avocado oil mayo, ketchup, Worcestershire, seasoned salt, and cayenne. Just mix in a small bowl and done!
Now we can assemble! First the rice, then thinly sliced avocados, cucumbers with rice vinegar, and kimchi. Next, add the chicken. I like to do some chili crisps and a handful of fried wontons, plus plenty of green onions.
Serve the yumm yumm on the side.
For toppings, my bowls almost always include cucumber, avocado, and definitely those fried wontons.
If you’re looking to switch up your chicken and rice bowls, these bowls are really fun. Of course, over here, it’s all about the sauces, so those are actually a must. And the crispy chicken is extra delish too! Of course, all leftovers can be stored in an airtight container in the refrigerator.
Looking for other dinner ideas?
Crockpot White Chicken Chili Burrito Bowls
Red’s Favorite Spicy Tuna Poke Bowls
Skillet Chicken Adobo with Coconut Rice
30 Minute Pineapple Chicken with Coconut Rice
Weeknight Sesame Teriyaki Chicken with Ginger Rice
Lastly, if you make Spicy Chicken Yum Yum Rice Bowls, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Spicy Chicken Yum Yum Rice Bowls
Servings: 6
Calories Per Serving: 425 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts or thighs, thinly sliced
- 1 tablespoon cornstarch or arrowroot powder
- 1 tablespoon, plus 1/3 cup tamari or soy sauce
- 2 tablespoons extra virgin olive oil
- black pepper
- 2 tablespoons orange juice
- 1/4 cup honey
- 2-3 tablespoons chili paste
- 1 tablespoon chopped fresh ginger
- 2 cloves garlic, chopped
- 3-4 cups cooked rice
- cucumber, avocado, kimchi, and fried wontons – for serving
Yum Yum Sauce
- 1/3 cup olive oil mayo
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon seasoned salt
- 1/4 teaspoon cayenne
Instructions
- 1. Preheat the oven to 425° F. 2 On a large sheet pan, toss the chicken with 1 tablespoon tamari and 1 tablespoon orange juice. Season with pepper. Sprinkle the cornstarch (or arrowroot powder) over the chicken, lightly toss. drizzle with olive oil. Bake 15 minutes. 3. To make the sauce. In a bowl, whisk 1/3 cup tamari, 2 tablespoons orange juice, honey, chili paste, garlic, and ginger. 4. When the chicken is ready, pour two-thirds 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. Taste and season with cayenne and salt.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.
Notes
Sesame Chili Crisp
3/4 cup sesame or peanut oil
8 cloves garlic, finely chopped
3 tablespoons sesame seeds
1-3 tablespoons crushed red pepper flakes, to taste
1 tablespoon Korean chili flakes (gochugaru) (optional)
1/2 teaspoon paprika
1/4-1/2 teaspoon cayenne pepper, to taste In a skillet, combine the sesame oil and garlic. Cook over medium heat until the garlic turns golden and is crisping, about 5-8 minutes. Stir in the sesame seeds and cook for 1 minute. Pour the oil into a large bowl. Add the chili flakes, paprika, cayenne, and season with fish sauce, tamari, or salt.
8 cloves garlic, finely chopped
3 tablespoons sesame seeds
1-3 tablespoons crushed red pepper flakes, to taste
1 tablespoon Korean chili flakes (gochugaru) (optional)
1/2 teaspoon paprika
1/4-1/2 teaspoon cayenne pepper, to taste In a skillet, combine the sesame oil and garlic. Cook over medium heat until the garlic turns golden and is crisping, about 5-8 minutes. Stir in the sesame seeds and cook for 1 minute. Pour the oil into a large bowl. Add the chili flakes, paprika, cayenne, and season with fish sauce, tamari, or salt.
This post was originally published on January 31, 2023
Umm this was amazing. Thank you for always making me look like a much better chef to my husband!
Love to hear this Katie!! Thanks so much for making the recipe:) Have a great day! xx
This was an amazing dish, fast and easy!! A must try
Hey Maryann,
Happy Wednesday!! Thanks a bunch for making this recipe and sharing your comment, I love to hear that it turned out well for you! xx
Is there a good replacement for mayo in the yum yum sauce?
Hey Ashley,
So sorry, the mayo is a key ingredient here:) Please let me know if I can help in any other way! xx
We made this last night and it’s delicious and will make it again, but the recipe layout needs clarification. We became really confused with all the sauces. It would be easier to understand, if the Sesame Chili Crisp sauce was labeled as an optional addition, explaining how a variety of sauces are customary in Korean cooking.
Also, we thought the Yum Yum sauce just tasted like ketchup. We tasted it, but really didn’t use it and wouldn’t bother making it again. The sauce that goes on the chicken in the oven is enough.
Hi Scott,
Thanks so much for making this recipe and sharing your feedback! So glad to hear it was enjoyed, sorry for any confusion! xx
Didn’t have chicken so I used tofu, dipping it in cornstarch first then pan frying, adding the sauce and basting it a bit. That sauce and the yum yum sauce were delicious. Nice flavors and easy to put together.
Hey Kim,
Great!! So glad the tofu worked well for you, thanks so much for giving this recipe a try! xx
This will be ANOTHER weekly rotation meal! It was outstanding! So quick and easy, thank you!
Hey Heidi,
Amazing!! Love to hear that you enjoyed this recipe, thank you so much for making it and your comment! xx
This was phenomenal. Totally delicious. Nailed it again, Teighan! Thank you!
Thanks so much Lesley!! I love to hear that this turned out well for you and appreciate you making it! xx
What can I make with the leftover yum yum sauce?
Hey Sherry,
It’s great to use to dip egg rolls or to use for sushi! Let me know if you have any other questions! xx
I see oil is listed as an ingredient but there’s no mention of olive oil in the recipe when preparing the dish… where does this go?
Hey Kate,
So sorry for any confusion, you are going to add the olive oil in step 2 with the chicken. Please let me know if you have any other questions! xT
Made this today for lunch and it was AH-mazing! Half of the fun is assembling all of the goodies that will go into the bowl! Yum Yum indeed!
Hey Nakisha,
Amazing!! Love to hear that you enjoyed this recipe, thank you so much for making it and your comment! xx
This was really tasty but I cannot figure out what the sesame chili crisp is? there’s no mention of it anywhere and then the recipe just appears for it? I wish I’d had kimchi but unfortunately didn’t – also didn’t think to make broccoli until it was too late. That could have been roasted with the chicken and the sauce! Don’t skip the wontons – the crispy crunch is sublime! I made them myself in my convection roast oven which acts like an air fryer. I love bowls but they are always way more involved them I want them to be. Lots of sides and messes to clean up. If not for that I would have rated this a 5!
It’s mentioned in the very first paragraph I think – it’s a spicy drizzle that you can see in the pictures, especially over the avocado. It really is delicious!
Hey Rebecca,
Thanks for giving this recipe a try and sharing your feedback! Glad to hear it was enjoyed:) The sesame chili crisp is used to drizzle over your dish for serving. I hope this helps! xx
I bought the crispy wontons because I didn’t see a recipe..looking forward to this recipe!
https://www.lemontreedwelling.com/wonton-strips/
I hope you love this recipe Melissa, let me know if you give it a try!! xx
spicy Yum Yum rice bowl good for the tummy and an all-around besties dish.
Thanks so much!! I hope you love the recipe! xx
YUM! Can’t wait to make this. I would love to know about the wontons too! Thank you!
Hey Sara,
I just cut wonton wrappers into strips, add oil to a skillet, fry the strips 30 seconds, drain. Let me know if you have any other questions, I hope you love this recipe! xx
Can’t wait to try this! Yum! Can you share how you made the wontons? I searched your site and can’t find any directions on this. Many thanks! Everything you make is damn delicious!
I second this! Would love to know how to make the crispy wontons. Every recipe is beyond amazing.
Hey LeeAnn,
I just cut wonton wrappers into strips, add oil to a skillet, fry the strips 30 seconds, drain. Let me know if you have any other questions, I hope you love this recipe! xx
I am looking forward to trying this recipe. Could you clarify the Sesame Chili Crisp. Is it an oil? The recipe I am seeing for the Sesame Chili Crisp concludes with adding the ingredients to the oil in a large bowl.
In your introduction to the recipe, you refer to a chili crisp. Are they the same ingredient?
Thank you!!!
Hey Pam,
The Sesame chili crisp is used for drizzling at the end of the recipe, you can view the texture in the photo above:) It’s all referring to the recipe in the notes. Please let me know if you have any other questions! xx
Hey Sara,
Cut wonton wrappers into strips, add oil to a skillet, fry the strips 30 seconds, drain. Let me know if you have any other questions, I hope you love this recipe! xx