- 2 boneless skinless chicken breasts, thinly sliced
- 1/3 cup + 2 Tablespoons soy sauce, divided
- 1/4 cup orange juice, divided
- pepper
- olive oil
- 1/4 cup honey
- 3 Tablespoons chili garlic sauce
- 1 Tablespoon ginger paste
- 2 teaspoons garlic, minced
FOR ASSEMBLY
- 3-4 cups cooked rice
- cucumber
- avocado
- kimchi
- green onions
- fried wontons
- sesame seeds
YUM YUM SAUCE
- 1/3 cup mayonnaise
- 2 Tablespoons ketchup
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon seasoned salt
- 1/4 teaspoon cayenne
Preheat the oven to 425° F. Place the chicken into a large Ziploc bag or lidded container. Add 2 Tablespoons each soy sauce and orange juice. Seal and toss to coat. Season with pepper and drizzle with olive oil. Transfer to a lipped sheet pan and bake for 15 minutes.
In a bowl, whisk the remaining 1/3 cup soy sauce, remaining 2 Tablespoons orange juice, honey, chili garlic sauce, garlic, and ginger. When the chicken is ready, pour the sauce over the chicken. Toss and bake another 5 minutes, or until cooked through.
Meanwhile, make the yum yum sauce. Combine all ingredients in a bowl. Taste and season with additional salt, if needed.
To assemble, add the rice to bowls, top with chicken, cucumber, avocado, kimchi, green onions, fried wontons, the yum yum sauce, and sesame seeds.
