Description
This dish is a fusion of Asian-inspired flavors with a modern twist, making it an excellent choice for a quick weeknight meal or a gourmet homemade dinner. In this article, we’ll explore the origins of honey-ginger chicken, why it pairs perfectly with Yum Yum sauce, expert cooking techniques, serving suggestions, and answers to frequently asked questions.
Ingredients
For the Chicken:
- 1½ pounds boneless, skinless chicken breasts or thighs
- 1 tablespoon tamari or soy sauce
- 1 tablespoon orange juice
- Freshly ground black pepper, to taste
- 1 tablespoon cornstarch or arrowroot powder
- 2 tablespoons olive oil
For the Honey-Ginger Sauce:
- ⅓ cup tamari or soy sauce
- 2 tablespoons orange juice
- ¼ cup honey
- 2–3 tablespoons chili paste
- 1 tablespoon fresh ginger, finely chopped
- 2 cloves garlic, finely chopped
For the Yum Yum Sauce:
- ⅓ cup olive oil mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon seasoned salt
- ¼ teaspoon cayenne pepper
For Serving:
-
- 3–4 cups cooked rice
- Sliced cucumber
- Sliced avocado
- Kimchi
- Fried wonton strips
Instructions
- Prepare the Chicken:
- Preheat the oven to 425°F (220°C).
- On a large baking sheet, toss the chicken pieces with 1 tablespoon tamari or soy sauce and 1 tablespoon orange juice. Season with freshly ground black pepper. Sprinkle with cornstarch or arrowroot powder and drizzle with olive oil. Mix to ensure the chicken is evenly coated.
- Bake in the preheated oven for 15 minutes.
- Make the Honey-Ginger Sauce:
- In a medium bowl, whisk together ⅓ cup tamari or soy sauce, 2 tablespoons orange juice, honey, chili paste, chopped ginger, and chopped garlic until well combined.
- Glaze the Chicken:
- After the initial 15 minutes of baking, remove the chicken from the oven. Pour two-thirds of the honey-ginger sauce over the chicken pieces and toss to coat thoroughly.
- Return the chicken to the oven and bake for an additional 5 minutes. For a slightly charred finish, you can broil the chicken for the last 1-2 minutes, keeping a close eye to prevent burning.
- Prepare the Yum Yum Sauce:
- In a small bowl, combine the olive oil mayonnaise, ketchup, Worcestershire sauce, seasoned salt, and cayenne pepper. Stir until smooth and set aside.
- Assemble the Bowls:
- Divide the cooked rice among serving bowls.
- Top each bowl with the glazed chicken pieces, sliced cucumber, sliced avocado, a spoonful of kimchi, and fried wonton strips.
- Drizzle the prepared Yum Yum sauce over the top of each bowl.
Notes
- Adjust the Spice Level: Increase chili paste for more heat, or reduce it for a milder dish.
- Meal Prep Friendly: Store chicken and sauce separately for up to 4 days and reheat when ready.
- Gluten-Free Option: Use tamari or coconut aminos instead of soy sauce.
- Swap Proteins: Try shrimp, tofu, or beef for a different variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Asian-Inspired