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* Sheet Pan Korean Chicken with Yum Yum Sauce
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Sheet Pan
Korean Chicken with Yum Yum Sauce
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2 medium sweet
potatoes, cut into 1-inch cubes
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3 tablespoons toasted sesame or olive oil
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1/4 cup soy sauce
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3-4 tablespoons Sriracha
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2 tablespoons honey
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1-inch fresh ginger,
grated
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2 cloves garlic, grated
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2 tablespoons toasted sesame seeds
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2 pounds boneless chicken
breasts, cut into 2-inch cubes
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kosher salt and black pepper
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1/4 cup plain Greek
yogurt or sour cream
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2-3 cups kale, roughly
torn
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juice from 1 lime
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1/4 cup fresh cilantro,
roughly chopped
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3 cups steamed white or
brown rice
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kimichi, avocado, shredded carrots, green onions, sliced
cucumbers, and radishes, for serving
1. Preheat
the oven to 425 degrees F. On a rimmed baking sheet, toss the sweet potatoes
with 1 tablespoon oil, salt, and pepper. Transfer to the oven and roast for 20
minutes.
2.
In a glass jar, combine the soy sauce, Sriracha, honey, ginger, garlic, 1
tablespoon oil, and the sesame seeds.
3.
Add the chicken to a bowl and toss with half of the sauce. Remove the potatoes
from the oven and slide them to 1 side of the pan. Add the chicken and any
sauce left in the bowl to the other side. Return to the oven and continue
roasting another 15 minutes, until the chicken is cooked through. During the
last 2-3 minutes of cooking, switch the oven to broil and broil until the
chicken chars on the edges and the sauce sticks to the chicken. Watch closely,
the broiler can burn food fast.
3.
Meanwhile, combine 2-3 tablespoons of the remaining sauce with the yogurt.
Season with salt. This is the "yum yum" sauce. Reserve any remaining sauce
for serving.
4.
In a bowl, toss the kale with 1 tablespoon oil, the lime juice, and a pinch of
salt. Toss in the cilantro.
5.
To serve, divide the rice between bowls. Top with chicken, potatoes, kale, and
avocado. Add additional toppings as desired. Serve drizzled with the "Yum
Yum" sauce. (Adapted from Half Baked Harvest) Serves 4-6.
