These Sweet & Sticky Chicken Bowls are one of my favorite feel-good dinners! Juicy baked chicken coated in a glossy, spicy-sweet chili sauce is paired with fluffy rice and fresh toppings like cucumber, avocado, and crispy wontons.
It all gets tied together with a creamy, tangy Yum Yum Sauce that makes every bite irresistible.
Why You’ll Love This Recipe
Balanced flavors – Sweet, spicy, tangy, and savory all in one bowl.
Oven-baked chicken – Easy, hands-off, and healthier than frying.
Fast weeknight meal – Most of the prep is done while the chicken bakes.
Totally customizable – Swap toppings based on what you love or have on hand.
That Yum Yum Sauce – Creamy, addictive, and super easy to make.
What You’ll Need (Ingredient Highlights)
Chicken breasts or thighs – Boneless, skinless, and trimmed. Either works great here.
Tamari or soy sauce – Deep umami base for both marinade and glaze.
Orange juice – Adds brightness and balances the sweetness.
Honey and chili paste – For that sticky, spicy-sweet glaze that coats the chicken.
Fresh ginger and garlic – Essential for punchy flavor in the sauce.
Cooked rice – Jasmine or white rice makes the perfect base.
Toppings – Think sliced cucumber, creamy avocado, kimchi, crispy fried wontons.
Yum Yum Sauce – A creamy mix of mayo, ketchup, Worcestershire, and spices.
Pro Tips Before You Start
Use parchment paper – Makes cleanup easy and prevents sticking.
Cut chicken into bite-sized pieces after baking for easy serving.
Double the Yum Yum Sauce – It’s great as a dip for veggies or drizzled on other dishes.
Broil the chicken – That char at the end adds tons of flavor.
Cook rice ahead – Keeps the recipe fast and fuss-free when ready to serve.
How to Make Sweet & Sticky Chicken Bowls
Step 1: Preheat the Oven
Set your oven to 425°F (220°C).
Step 2: Prep and Bake the Chicken
On a sheet pan, toss chicken with a tablespoon of tamari and orange juice.
Season with black pepper, sprinkle with cornstarch, and drizzle with olive oil.
Bake for 15 minutes.
Step 3: Make the Sauce
While the chicken bakes, whisk together the rest of the tamari, orange juice, honey, chili paste, ginger, and garlic.
Step 4: Finish Cooking the Chicken
After 15 minutes, remove the chicken and pour in two-thirds of the sauce.
Toss to coat, return to oven, and bake 5 more minutes.
Broil for 1–2 minutes for caramelized edges.
Drizzle with remaining sauce if desired.
Step 5: Mix the Yum Yum Sauce
In a small bowl, combine mayo, ketchup, Worcestershire sauce, seasoned salt, and cayenne.
Taste and adjust seasoning if needed.
Step 6: Assemble the Bowls
Start with a base of rice, then top with saucy chicken, sliced cucumber, avocado, kimchi, and wontons.
Drizzle with Yum Yum Sauce and enjoy!
What to Serve It With
Extra kimchi or pickled veggies
Seaweed salad
Steamed edamame
A refreshing iced green tea or sparkling water
Variations / Substitutions
Use tofu or shrimp instead of chicken
Add shredded carrots or red cabbage for crunch
Try sriracha mayo in place of Yum Yum Sauce
Use quinoa or brown rice as your base
Skip the spice by using less chili paste or a mild BBQ sauce
Storage & Leftovers
Fridge – Store chicken, rice, and toppings separately for up to 3 days.
Reheat – Microwave or warm chicken in a skillet. Add fresh toppings when serving.
Yum Yum Sauce – Keeps well in the fridge for up to a week.
FAQs
Can I make the chicken ahead of time?
Yes! Cook it up to 2 days in advance and reheat before serving.
What’s a good substitute for chili paste?
Sriracha or gochujang work well. Use less if sensitive to heat.
Is this recipe gluten-free?
Use gluten-free tamari and check labels on sauces and toppings to be sure.
Can I air fry the chicken?
Yes! Toss in sauce halfway through cooking at 380°F for 15–18 minutes.
What veggies work best?
Cucumbers, avocado, pickled onions, shredded cabbage, or carrots are all great.
Do I have to use rice?
Nope – swap with noodles, cauliflower rice, or a salad base.
Can I make it vegetarian?
Yes, use crispy tofu, tempeh, or mushrooms instead of chicken.
Final Thoughts
This sweet & sticky chicken bowl is one of those meals that hits every note—spicy, savory, sweet, and crunchy all at once.
It’s fun to eat, beautiful to look at, and super satisfying.
Whether you’re meal prepping or feeding a hungry crew, this one’s a guaranteed win!
Sweet & Sticky Chicken Bowls
Ingredients
For the Chicken:
- 1½ pounds boneless skinless chicken breasts or thighs
- 1 tablespoon tamari or soy sauce
- 2 tablespoons orange juice
- 2 tablespoons cornstarch or arrowroot
- Black pepper to taste
- 2 tablespoons olive oil
- ⅓ cup tamari or soy sauce for sauce
- ¼ cup honey
- 2 –3 tablespoons chili paste
- 1 tablespoon fresh ginger chopped
- 2 cloves garlic chopped
For Serving:
- 3 –4 cups cooked rice
- Sliced cucumber
- Sliced avocado
- Kimchi
- Fried wontons
For the Yum Yum Sauce:
- ⅓ cup olive oil mayo
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon seasoned salt
- ¼ teaspoon cayenne pepper
Instructions
- Bake the Chicken: Preheat oven to 425°F.
- Toss chicken with tamari, orange juice, pepper, cornstarch, and olive oil.
- Bake for 15 minutes.
- Make the Sauce: In a bowl, whisk tamari, orange juice, honey, chili paste, garlic, and ginger.
- Finish Chicken: After 15 minutes, toss chicken with ⅔ of the sauce.
- Return to oven 5 minutes. Broil 1–2 minutes to char.
- Drizzle with extra sauce if desired.
- See full steps with tips & photos → https://mischacrossing.com/sweet-sticky-chicken-bowls/
Notes
- You can swap tamari with soy sauce if gluten isn’t a concern.
- Chicken thighs will stay more tender and juicy than breasts, but both work great.
- Feel free to add shredded carrots, edamame, or even a soft-boiled egg for extra layers.
