Description
This Hot Honey Chicken Bowls recipe features crispy fried chicken thighs coated in a spicy and sweet hot honey sauce, served over a bed of rice with fresh vegetables and bright garnishes. The combination of crispy, spicy chicken and refreshing cucumber, red onion, and shredded carrots creates a balanced bowl that’s perfect for a flavorful weeknight meal or casual get-together.
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)
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 Chicken: Begin by trimming any excess fat from the chicken thighs or breasts. Pat them dry with paper towels to ensure the coating sticks well. Season the chicken lightly with salt and pepper.
- Make the Breading Stations: In one shallow bowl, mix the flour, paprika, garlic powder, onion powder, salt, and pepper. In a second bowl, whisk together the buttermilk and beaten egg. In a third bowl, place the panko breadcrumbs for a crispy coating.
- Coat the Chicken: Dip each piece of chicken first into the seasoned flour mixture, shaking off excess. Then dip into the buttermilk and egg mixture. Finally, dredge the chicken in the panko breadcrumbs, pressing to adhere the crumbs well.
- Fry the Chicken: Heat the vegetable oil in a large skillet over medium heat. Once hot, add the coated chicken pieces. Fry for about 4-5 minutes per side, or until the chicken is golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove the chicken and place on paper towels to drain excess oil.
- Prepare the Hot Honey Sauce: In a small saucepan over low heat, combine the honey, hot sauce, apple cider vinegar, and optional red pepper flakes. Warm gently, stirring until the mixture is combined and slightly thickened—be careful not to boil. Remove from heat.
- Coat the Chicken with Sauce: Brush or drizzle the hot honey sauce over the crispy chicken pieces, ensuring an even coating.
- Assemble the Bowls: Divide the cooked rice evenly into four bowls. Top each with hot honey chicken, then arrange the sliced cucumber, red onion, and shredded carrots around the chicken.
- Garnish and Serve: Sprinkle fresh chopped cilantro over the bowls and serve with lime wedges on the side for squeezing over the top, adding a bright, tangy flavor.
Notes
- For extra crispiness, use panko breadcrumbs instead of regular breadcrumbs.
- You can adjust the heat level by varying the amount of hot sauce and red pepper flakes.
- Buttermilk helps tenderize the chicken but you can substitute with regular milk if needed.
- Leftover hot honey chicken can be refrigerated and reheated in an air fryer to restore crispiness.
- Use any type of cooked rice you prefer: jasmine, white, or brown for different textures and flavors.
