Description

These Irresistible Spicy Chicken Yum Yum Rice Bowls combine tender, flavorful chicken coated in a tangy and spicy sauce, served over fluffy rice and topped with fresh cucumber, creamy avocado, tangy kimchi, and crispy fried wontons. Enhanced by a homemade Yum Yum sauce, this vibrant dish offers a perfect balance of spice, sweetness, and crunch—ideal for a satisfying and colorful weeknight meal.

Ingredients

Scale

Chicken Marinade and Cooking

1.5 pounds boneless skinless chicken breasts or thighs, sliced
1 tablespoon cornstarch or arrowroot powder
1 tablespoon tamari or soy sauce
2 tablespoons extra virgin olive oil
Black pepper, to taste

Sauce for Chicken

1/3 cup tamari or soy sauce
2 tablespoons orange juice
1/4 cup honey
2-3 tablespoons chili paste
1 tablespoon chopped fresh ginger
2 cloves garlic, chopped

Bowls and Garnishes

3-4 cups cooked rice
Cucumber, sliced
Avocado, sliced
Kimchi, for serving
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 pepper

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Instructions

Marinate Chicken: In a bowl, mix cornstarch and 1 tablespoon tamari or soy sauce until smooth. Add sliced chicken, tossing well to coat each piece thoroughly to enhance flavor absorption.
Cook Chicken: Heat 2 tablespoons olive oil in a large skillet over medium heat. Once shimmering, add the chicken in a single layer. Cook 5-7 minutes, stirring occasionally, until chicken is browned and cooked through.
Prepare Sauce: In a separate bowl, combine remaining 1/3 cup tamari or soy sauce, orange juice, honey, chili paste, chopped ginger, and garlic. This mixture creates the flavorful sauce base.
Add Sauce to Chicken: Pour the sauce over the cooked chicken in the skillet. Stir gently to coat all pieces, cooking for 2-3 minutes more until heated through and sauce thickens slightly.
Assemble Rice Bowls: Spoon cooked rice into bowls. Top with saucy chicken, then garnish generously with fresh cucumber slices, creamy avocado slices, tangy kimchi, and crunchy fried wontons for texture and brightness.
Make Yum Yum Sauce: In a small bowl, whisk together olive oil mayo, ketchup, Worcestershire sauce, seasoned salt, and cayenne pepper until creamy and well blended.
Serve: Drizzle the Yum Yum sauce over the bowls or serve on the side for dipping to add a creamy, spicy finish to your meal.

Notes

Use boneless, skinless chicken thighs for more flavor and juiciness if preferred over breasts.
If arrowroot powder is unavailable, cornstarch works as a perfect substitute in the marinade.
Adjust chili paste amount according to your spice tolerance for milder or spicier bowls.
Kimchi adds a fermented tang and crunch, but can be omitted or swapped for pickled vegetables for a different twist.
Fried wontons add delightful texture; substitute with crispy fried onions or crushed tortilla chips as alternatives.
Yum Yum sauce can be stored in the refrigerator for up to one week in an airtight container.