This post may contain affiliate links, please see our privacy policy for details.

This colorful Sheet Pan Korean Chicken Bowl with Sweet Potatoes and Yum Yum Sauce is the perfect weeknight dinner. Chicken tossed in an addicting sweet and spicy Korean inspired BBQ sauce, roasted with sweet potatoes, and served up bowl style with steamed rice, homemade yum yum sauce, and vegetables. This quick-cooking, easy sheet pan dinner comes together in just about an hour. It’s colorful, healthy, and beyond good. Incorporate this into your monthly dinner rotation or prep ahead of time and enjoy for lunch throughout the week.

overhead photo of Sheet Pan Korean Chicken Bowl with Sweet Potatoes and Yum Yum Sauce

They’re colorful, flavorful, and so full of everything I love. I’ve been holding onto this recipe for a couple weeks now and could not be more excited to share it. These bowls are GOOD…and simple…and pretty healthy too. Do you see all that color? Perfect for these very white, snowy winter days.

It’s definitely that time of year when I really start to crave color when it comes to cooking. I hit a little bit of a “slump” with the cozy, not so colorful, winter recipes. So I switched gears and decided to bring back all the color. Enter this bowl. Everything from the chicken to the sweet potatoes, to all the “optional” toppings, are colorful. And most importantly, this dish is so delicious.

The added bonus is that this recipe is made entirely on one sheet pan and in just about an hour’s time. Great for busy weeknights, but delicious enough for the weekend too. The flavors are, of course, inspired by my family’s trip to South Korea for the 2018 winter Olympics. Which is crazy to think was just about two years ago, almost to the day (Red took gold February 11th)! I love being able to bring back all those amazing memories through food. It takes me back to a really special time.

overhead photo of Sheet Pan Korean Chicken with Sweet Potatoes on sheet pan

How to Make a Sheet Pan Korean Chicken Bowl.

First things first, if you’ll be cooking rice, get that started now so it can cook while the chicken cooks.

Next, start in on the sweet potatoes as they take the most time to cook. Get them on a sheet pan and start roasting them up simply with sesame oil, salt, and pepper.

While the potatoes are roasting, make the Gochujang sauce. This is a pretty simple mix of Gochujang (Korean chili paste), soy sauce, and sesame seeds. The Gochujang adds all the flavor, so you really don’t need much else. Gochujang makes everything good, it’s sweet, tangy, spicy, and salty.

Toss about half of this sauce with cubed chicken, then add the chicken to the pan with the sweet potatoes. Roast the chicken and potatoes together until the chicken is cooked through. Now, here is the KEY. During the last few minutes of cooking you’ll want to switch the oven to broil to help give the chicken just a little bit of a char and make the sauce really stick to the chicken.

close up photo of Sheet Pan Korean Chicken on sheet pan after roasting

Finishing up.

While everything is roasting in the oven, start prepping the rest of the bowls. Make the yum yum sauce with the remaining Gochujang sauce by mixing it with your choice of yogurt, sour cream, or mayo. Personally, I like to use yogurt, but use what you and your family love most. Either way, this sauce is beyond good and slightly addicting. It’s my recommendation to double it.

For my vegetables, I toss a bunch of kale with fresh lime juice and cilantro. My other toppings include avocado, kimchi, carrots, cucumbers, and green onions. You can use all of these or take your pick of favorites.

At this point, it’s time to put it all together. Add the rice to bowls, then spoon the chicken, potatoes, kale, and yum yum sauce over top. Finish with any and all toppings you’d like. There is A LOT going on here, but it’s all so very very good!

Yum Yum Sauce

A couple of helpful notes…

What is Gochujang? If you’re not familiar, Gochujang it’s Korean chili paste. It’s spicy with a little sweetness, and it’s extremely flavorful. It’s traditional in a lot of Korean based sauces and is often used in Korean fried chicken or simply as a dipping sauce. Over here, we LOVE Gochujang and I use it for so much more than just Korean food. It’s good paired with pretty much anything that you’d enjoy with a touch of hot sauce.

You can buy Gochujang in most grocery stores. I know Whole Foods and Trader Joes carry it. I highly recommend this brand Gochujang. It certainly makes for the best, truly Korean food. Tip? If you love a lot of sauce (we do!), then I would recommend doubling the Gochujang sauce so that you can have extra for serving…yes, in addition to the creamy yum yum sauce. Never enough sauce, you know?

overhead close up photo of Sheet Pan Korean Chicken Bowl with Sweet Potatoes and Yum Yum Sauce

Now, let’s talk about the broiler. When using the broiler you must watch the food closely. And I really, really do mean that. Things can go from perfect to completely burnt in a matter of seconds. Trust me, I know from experience. And all broilers are different, so cooking times will vary from oven to oven.

Bonus? This is such a wonderful meal for meal prepping. Just package everything up in your favorite glass containers and enjoy it as an easy lunch or dinner.

side angled close up photo of Sheet Pan Korean Chicken Bowl with Sweet Potatoes and Yum Yum Sauce

I really can’t tell you enough how much I love this Korean inspired bowl. It’s so delicious, healthy, and a recipe that truly everyone will love. Plus it’s pretty easy too!

I’ll be turning to this one time and time again. Sheet pan dinners are always my go-to, but this Korean bowl is hands down a favorite. It’s all about that sticky Korean sauce. It truly makes everything that much better. Can’t wait to make this one again!

overhead photo of Sheet Pan Korean Chicken Bowl with Sweet Potatoes and Yum Yum Sauce with chop sticks in bowl

Looking for other Korean inspired recipes? Here are some of my favorites:

Oven Fried Korean Popcorn Chicken

Instant Pot Sticky Korean Chicken

Instant Pot Korean Bulgogi BBQ Tacos

If you make this sheet pan Korean chicken bowl with sweet potatoes and yum yum sauce, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Sheet Pan Korean Chicken Bowls with Sweet Potatoes and Yum Yum Sauce.

Author: Tieghan Gerard
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Calories Per Serving: 527 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

SavePrintEmail

Ingredients

US Customary - Metric

Instructions

  • 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. To make the Gochujang sauce. In a glass jar, combine the soy sauce, Gochujang, honey, ginger, garlic, 1 tablespoon oil, and the sesame seeds.
    3. Add the chicken to a bowl and toss with half of the Gochujang 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 Gochujang sauce with the yogurt. Season with salt. This is the "yum yum" sauce. Reserve any remaining Gochujang sauce for serving.
    5. In a bowl, toss the kale with 1 tablespoon oil, the lime juice, and a pinch of salt. Toss in the cilantro.
    6. 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.

To Meal Prep

  • 1. Prepare as directed above through step 5. 
    2. Divide the rice among 4-6 storage containers and arrange the chicken, sweet potatoes, and kale on top. Add desired toppings. Store the "Yum Yum sauce" and avocado separately and add just before serving. 
    3. Alternately, you can store the rice, chicken, and veggies in separate containers and assemble when ready. Food will keep in the fridge for up to 4-5 days. 
    4. Before serving, warm each bowl, if desired, and top with "Yum Yum sauce and avocado.
View Recipe Comments

horizontal photo of Sheet Pan Korean Chicken Bowl with Sweet Potatoes and Yum Yum Sauce

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  3. I didn’t have the gochujang and had to improvise and it didn’t cut it! I’m sure this would be a delicious recipe otherwise. One thing to note, if you’re cooking for 1, this meal takes a ton of prep and uses numerous bowls, knives, etc.

    Reply

  4. 5 stars
    I have visited Korea twice and love the food. It is difficult to find authentic Korean tasting recipes but this one was superb. I used sesame oil rather than olive and added the full amount of Guchaching. Love the mouth burn and great way to use up raw veggies by shredding and adding at the end

    Reply

  6. I baked and broiled like the recipe said but the chicken was still kind of a light brown color and sauce did not get sticky? Not what sure what I missed

    Reply

    1. Hey Kim,
      So sorry to hear this, was there anything you adjusted in the recipe? The broiling should really get the sauce and chicken to be sticky and crispy. I hope this helps! xTieghan

      Reply

  7. 5 stars
    Absolutely fantastic! I added some mushrooms to the chicken mix since I didn’t have loads of chicken and it worked perfectly! Served up with baby spinach, brown rice, tenderstem broccoli, avo, cherry tomatoes and spring onions! Deeeelish 🙂

    Reply

    1. Hey Norma,
      I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan

      Reply

  9. I have sesame seeds in my pantry, but they are not toasted. Is there an easy way to do this? Or am I better off just buying already toasted seeds?

    Thanks for your help.

    Reply

    1. Hey Becca,
      You can toast them lightly on a skillet. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  10. This was SO GOOD!! We don’t have a lot of sweet potato eaters in this house, so we did roasted broccoli with it (and the broccoli with the Yum Yum sauce was diviiiiiiine). Definitely double the sauce – you’ll be sad if you don’t! The whole fam requested we keep this one in the rotation! Thanks for another delicious recipe!

    Reply

  11. 5 stars
    THIS IS SO GOOD!!
    It seems like a lot of steps at first but didn’t feel that way making it. Yum Yum sauce is ??

    Reply

    1. Hey Danielle,
      I really enjoy the Mother in Law’s Gochujang paste. I hope you enjoy the recipe, let me know if I can help in any other way! xTieghan

      Reply

  13. The link to the Gochujang paste isn’t working for me and I am having a hard time figuring out what to buy. I went to the store and all they had was a Gochujang fermented hot chili paste. This is what I used but it turned out really spicy! It was good, just kinda hit you in the back end. What exactly do you use? Thanks!!

    Reply

  14. 4 stars
    I didn’t have sweet potatoes or kale on hand so I worked with what I had. Made the sticky marinade and yum-yum sauce to the recipe. I used boneless chicken thighs instead of breasts. This was OUTSTANDING. And so easy to switch up to what you like. I ended up doing a quick stirfry of broccoli, zucchini and peppers, just enough to warm through and keep crisp. Kept the avocado an cilantro and added some sliced jalopenos. The basic recipe is going into my recipe file for frequent use. Well done Tieghan!

    Reply

    1. Hey Carolyn,
      Thanks so much for giving the recipe a go, I am thrilled that it was enjoyed! Have a great week:) xTieghan

      Reply

  15. I love gochujang I cannot wait to make this!!! Any suggestions for replacing Greek yogurt for something dairy free? My partner has a dairy allergy.
    Also- any suggestions for replacing cilantro- I got the “cilantro tastes like soap” gene ?.

    Thanks!

    Reply

    1. Hey Kim,
      I would use a dairy free yogurt! I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply