Yum Yum Chicken

  • Servings: 6
  • Serve with jasmine rice

Ingredients

Chicken:

  • Boneless chicken thighs - 1.5 pounds, thinly sliced
  • Cornstarch - 1 TBSPs
  • Soy sauce - 1 TBSPs
  • Orange juice - 1 TBSPs
  • Black pepper
  • Olive oil - 2 TBSPs
  • Cucumber - 1, peeled and sliced into coins

Sauce:

  • Soy sauce - 1/3 cup
  • Orange juice - 2 TBSPs
  • Honey - 1/4 cup
  • Chili paste (Gochujang)- 2 TBSPs
  • Ginger - 1 TBSPs, chopped
  • Garlic - 2 cloves, chopped

Yum Yum Sauce:

  • Mayonnaise - 1/3 cup
  • Ketchup - 2 TBSPs
  • Worcestershire sauce - 1 TBSPs
  • Salt - 1 tsp
  • Cayenne or Chipotle Powder - 1/4 tsp

Instructions

  1. Preheat the oven to 425° F.
  2. On a sheet pan, toss the chicken with 1 TBSPs soy sauce and 1 TBSPs orange juice. Season with pepper. Sprinkle the cornstarch over the chicken, lightly toss. Drizzle with olive oil. Bake 15 minutes.
  3. In a bowl, whisk 1/3 cup soy sauce, 2 TBSPs orange juice, honey, chili paste, garlic, and ginger.
  4. Pour two-thirds of the sauce over the chicken. Toss and bake another 5 minutes. Switch the oven to broil. Broil 2 minutes, until the chicken chars on the edges. Spoon over the remaining sauce.
  5. Combine the mayonnaise, ketchup, Worcestershire sauce, salt, and cayenne powder to make the Yum Yum Sauce.