Let’s make a quick, flavorful chicken dish inspired by American-Chinese takeout. This recipe uses simple ingredients to create a creamy, savory sauce with a hint of sweetness. It’s perfect for busy weeknights when you want something satisfying without a long cooking process.
Why This Recipe Works
- Uses common pantry ingredients for easy preparation
- Balances creamy, savory, and sweet flavors in one sauce
- Cooks in under 30 minutes for a quick meal solution
- Versatile protein that pairs well with rice or vegetables
Ingredients
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 2 tablespoons water
- 1 tablespoon chopped green onions for garnish
Equipment Needed
- Large skillet or wok
- Mixing bowls (2 medium)
- Whisk or fork
- Measuring cups and spoons
- Cutting board and sharp knife
- Tongs or spatula
Instructions
Prepare the Chicken
Cut 1.5 pounds of boneless, skinless chicken breasts into uniform 1-inch cubes. Place the chicken pieces in a medium mixing bowl. Add 1 tablespoon of cornstarch, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the bowl. Toss the chicken thoroughly until all pieces are evenly coated with the cornstarch mixture. The cornstarch will help create a light coating on the chicken and help thicken the sauce later. Let the chicken sit for 5 minutes while you prepare the sauce ingredients. This resting time allows the cornstarch to adhere properly to the chicken surface. Tip: For more tender chicken, you can use chicken thighs instead of breasts, but adjust cooking time slightly as thighs may take 1-2 minutes longer to cook through.
Make the Yum Yum Sauce
In a separate medium bowl, combine 1/2 cup of mayonnaise, 2 tablespoons of ketchup, 1 tablespoon of rice vinegar, 1 teaspoon of sugar, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of paprika. Use a whisk or fork to blend all ingredients until completely smooth and uniform in color. The sauce should be a creamy orange-pink hue with no streaks of individual ingredients visible. Add 2 tablespoons of water to the mixture and whisk again until incorporated. The water helps thin the sauce to a pourable consistency that will coat the chicken evenly. Taste the sauce and adjust seasoning if needed—some may prefer an extra pinch of sugar for sweetness or more vinegar for tanginess. Set the completed sauce aside near your cooking station.
Cook the Chicken
Heat a large skillet or wok over medium-high heat for 2 minutes until the surface is hot. Add 2 tablespoons of vegetable oil and swirl to coat the bottom evenly. Carefully add the coated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Cook the chicken undisturbed for 3-4 minutes until the bottom develops a golden-brown crust. Use tongs to flip each piece and cook for another 3-4 minutes until all sides are browned and the chicken reaches an internal temperature of 165°F when checked with a meat thermometer. The total cooking time should be 6-8 minutes for properly cubed chicken. Tip: If your chicken releases liquid instead of browning, your pan wasn’t hot enough—wait for the liquid to evaporate and continue cooking.
Combine Chicken and Sauce
Reduce the heat to medium-low. Pour the prepared yum yum sauce over the cooked chicken in the skillet. Use a spatula or tongs to gently toss the chicken until every piece is evenly coated with the creamy sauce. Continue stirring and folding for 1-2 minutes until the sauce is heated through and begins to bubble gently around the edges. The sauce should thicken slightly from the residual heat and the cornstarch on the chicken. If the sauce seems too thick, add 1 tablespoon of water at a time until it reaches your desired consistency. The finished dish should have chicken pieces completely enveloped in a glossy, creamy sauce that clings to each piece without being overly thick or runny.
Serve Immediately
Transfer the finished yum yum chicken to a serving dish or individual plates. Garnish with 1 tablespoon of chopped green onions sprinkled evenly over the top. The green onions add fresh color and a mild onion flavor that complements the rich sauce. Serve the chicken hot alongside steamed white rice, fried rice, or vegetables. For best texture and flavor, consume immediately after cooking. The creamy sauce may separate if reheated, so store any leftovers in an airtight container in the refrigerator for up to 3 days. Tip: For extra crunch, sprinkle with toasted sesame seeds or crushed crackers just before serving.
Tips and Tricks
For a smoother sauce, let it rest for 15 minutes before using to allow flavors to meld. If you prefer a spicier version, add 1/4 teaspoon of cayenne pepper or a dash of hot sauce to the sauce mixture. To make ahead, prepare the sauce up to 2 days in advance and store refrigerated in an airtight container. When cooking chicken, ensure pieces are uniform in size for even cooking—if some pieces are thicker, pound them slightly before cubing. For a lighter version, substitute Greek yogurt for half the mayonnaise, though the sauce will be tangier. If your sauce breaks or separates, whisk in 1 teaspoon of warm water to re-emulsify.
Recipe Variations
- Shrimp Yum Yum: Substitute 1.5 pounds of peeled, deveined shrimp for chicken. Cook shrimp for 2-3 minutes per side until pink and opaque.
- Vegetarian Version: Use 1.5 pounds of firm tofu, pressed and cubed, or cauliflower florets. Increase cornstarch to 2 tablespoons for better coating.
- Spicy Yum Yum: Add 1-2 teaspoons of sriracha or 1/2 teaspoon of crushed red pepper flakes to the sauce mixture.
- Honey Garlic Twist: Replace sugar with 1 tablespoon of honey and increase garlic powder to 1 teaspoon.
- Creamier Sauce: Add 2 tablespoons of heavy cream or coconut milk for a richer, thicker sauce consistency.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Yes, boneless, skinless chicken thighs work well. They may require 1-2 additional minutes of cooking time since they have more fat. Ensure they reach 165°F internally.
What can I substitute for mayonnaise? Plain Greek yogurt or sour cream can replace mayonnaise, though the sauce will be tangier. For a dairy-free option, use vegan mayonnaise.
How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water if the sauce separates.
Can I make this gluten-free? This recipe is naturally gluten-free if you use gluten-free soy sauce (not in this version) and ensure all packaged ingredients are certified gluten-free.
Why is my sauce too thin? The sauce may thin if chicken releases excess liquid. Cook sauce longer over medium heat to reduce, or mix 1 teaspoon cornstarch with 1 tablespoon water and stir in.
Summary
This Chinese yum yum chicken combines tender chicken with a creamy, savory-sweet sauce. It cooks in 30 minutes using common ingredients. Serve with rice for a complete meal.
