Name: Sticky Chili-Garlic Chicken Bowls with Yum Yum Sauce : Bold, Spicy & Better Than Takeout
Ingredients: 3 lbs boneless chicken (thighs or breasts); 2 tbsp soy sauce (for pre-marinating); ⅔ cup soy sauce (for main marinade); 4 tbsp orange juice; ½ cup honey (or maple syrup for vegan); 4–5 tbsp chili paste (Sambal Oelek or Gochujang); 2 tbsp fresh ginger, chopped; 4 cloves garlic, chopped; 4 tbsp olive oil; Black pepper, to taste; Optional: 1 tbsp rice vinegar or lime juice, 1 tsp toasted sesame oil; ⅔ cup mayonnaise (olive oil or vegan); 4 tbsp ketchup; 2 tbsp Worcestershire sauce (or vegetarian alternative); 2 tsp seasoned salt; ½ tsp cayenne pepper; Optional: 1 tsp lemon juice or sriracha; 6–7 cups cooked jasmine or basmati rice; 1–2 cucumbers, thinly sliced; 2 avocados, sliced; 1 cup kimchi; Handful fried wontons or crispy shallots; Optional: pickled red onions, shredded carrots

Description

These bowls are sweet, spicy, savory, and utterly addictive. Juicy chicken, sticky chili-garlic glaze, creamy Yum Yum sauce, fresh veggies, and crispy toppings—better than takeout, guaranteed.

Ingredients

Scale

Sticky Chili-Garlic Chicken

3 lbs boneless chicken (thighs or breasts)
2 tbsp soy sauce (for pre-marinating)
⅔ cup soy sauce (for main marinade)
4 tbsp orange juice
½ cup honey (or maple syrup for vegan)
4–5 tbsp chili paste (Sambal Oelek or Gochujang)
2 tbsp fresh ginger, chopped
4 cloves garlic, chopped
4 tbsp olive oil
Black pepper, to taste
Optional: 1 tbsp rice vinegar or lime juice, 1 tsp toasted sesame oil

Yum Yum Sauce

⅔ cup mayonnaise (olive oil or vegan)
4 tbsp ketchup
2 tbsp Worcestershire sauce (or vegetarian alternative)
2 tsp seasoned salt
½ tsp cayenne pepper
Optional: 1 tsp lemon juice or sriracha

Bowls & Toppings

6–7 cups cooked jasmine or basmati rice
1–2 cucumbers, thinly sliced
2 avocados, sliced
1 cup kimchi
Handful fried wontons or crispy shallots
Optional: pickled red onions, shredded carrots

Instructions

1. Pre-Marinade Chicken

Toss chicken with 2 tbsp soy sauce for 10–15 min.

2. Make Main Marinade

Whisk together remaining soy sauce, orange juice, honey, chili paste, ginger, garlic, olive oil, black pepper.
Reserve ¼ cup for basting.

3. Cook Chicken

Grill/Pan:

Preheat pan or grill to medium-high. Sear chicken 5–7 min per side.
In last 2–3 min, brush reserved marinade, flip, brush other side. Cook until 165°F (74°C).

Bake:

Preheat oven to 400°F (200°C). Bake 20–25 min, brushing reserved marinade during last 5–10 min.

4. Rest & Slice

Let chicken rest 5–10 min, then slice against the grain.

5. Make Yum Yum Sauce

Whisk mayo, ketchup, Worcestershire, seasoned salt, cayenne until smooth. Chill until serving.

6. Assemble Bowls

Layer rice, chicken, cucumber, avocado, kimchi, and crispy toppings.
Drizzle generously with Yum Yum sauce. Serve extra on the side.

Notes

Marinate Longer: 4 hours or overnight for deeper flavor.
Vegetarian/Vegan: Swap chicken for pressed tofu or halloumi.
Heat Control: Add extra chili paste or sriracha to taste.
Grain Swap: Quinoa, cauliflower rice, or shredded lettuce.
Tropical Twist: Add ½ cup crushed pineapple to the marinade.