Description
These Hot Honey Chicken Bowls combine crispy fried chicken thighs coated in a spicy, sweet hot honey sauce served over a bed of fluffy rice with fresh cucumber, red onion, shredded carrots, and a sprinkle of cilantro for a vibrant and flavorful meal perfect for any day of the week.
Ingredients
Scale
Chicken and Coating
- 1 1/2 lbs boneless skinless chicken thighs or breasts
- 1/2 cup all-purpose flour
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
- 1/2 cup buttermilk (or regular milk)
- 1 egg, beaten
- 1 cup panko breadcrumbs (for extra crispiness)
- 2 tbsp vegetable oil (for frying)
Hot Honey Sauce
- 1/4 cup honey
- 2 tbsp hot sauce (such as Frank’s RedHot or Sriracha, adjust to your spice preference)
- 1 tsp apple cider vinegar
- 1/2 tsp red pepper flakes (optional, for extra heat)
Bowls and Garnishes
- 2 cups cooked rice (white, brown, or jasmine)
- 1 cucumber, thinly sliced
- 1/2 red onion, thinly sliced
- 1/2 cup shredded carrots
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Prepare the Breading Station: In a shallow bowl, mix the all-purpose flour with paprika, garlic powder, onion powder, salt, and pepper. In a separate bowl, whisk together the buttermilk and beaten egg. Place the panko breadcrumbs in a third shallow dish.
- Coat the Chicken: Dip each piece of chicken first into the flour mixture, shaking off the excess. Next, dip into the buttermilk and egg mixture, then coat thoroughly with the panko breadcrumbs to ensure an even, crispy crust.
- Fry the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the breaded chicken pieces and cook for about 4-5 minutes per side or until golden brown and cooked through. Remove and drain on paper towels.
- Make the Hot Honey Sauce: In a small saucepan or microwave-safe bowl, combine honey, hot sauce, apple cider vinegar, and red pepper flakes. Warm gently until the mixture is fully combined and slightly thickened, about 1-2 minutes, stirring frequently.
- Toss Chicken in Sauce: Place the fried chicken in a large bowl and drizzle the hot honey sauce over it. Toss gently to coat each piece evenly with the sauce.
- Assemble the Bowls: Divide the cooked rice evenly among four bowls. Top each bowl with coated hot honey chicken, then arrange sliced cucumber, red onion, and shredded carrots around the chicken.
- Garnish and Serve: Sprinkle chopped fresh cilantro over the bowls and serve immediately with lime wedges on the side for a zesty finish.
Notes
- You can substitute chicken breasts or thighs based on your preference; thighs are juicier.
- Adjust the amount of hot sauce and red pepper flakes for desired spice level.
- For a lighter option, bake the breaded chicken at 400°F (200°C) for 20-25 minutes until crispy instead of frying.
- Use any type of rice you like or even quinoa for a healthier twist.
- Leftovers can be refrigerated for up to 3 days; reheat in an oven or air fryer for best texture.
