Description
This Hot Honey Chicken Bowl combines crispy fried chicken coated with a flavorful spicy-sweet hot honey sauce served over a bed of fluffy rice and fresh coleslaw. The dish is a perfect balance of heat, sweetness, and crunch, making it an easy yet impressive meal for any day of the week.
Ingredients
Chicken and Coating
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (optional, for extra heat)
- 1 large egg, lightly beaten
- 1 cup panko bread crumbs
- Vegetable oil, for frying
Hot Honey Sauce
- 1 cup honey
- 1/4 cup red pepper flakes (adjust to your spice preference)
- 2 tbsp apple cider vinegar
- 1 tbsp soy sauce
To Serve
- 2 cups cooked rice
- 1 cup shredded coleslaw mix
- 1/2 cup chopped cilantro
- 1/4 cup chopped green onions
- 1 avocado, diced
- Sesame seeds, for garnish (optional)
Instructions
- Prepare the coating mixture: In a medium bowl, combine all-purpose flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Mix well to create a flavorful flour mixture for dredging the chicken.
- Beat the egg: In a separate shallow dish, lightly beat the egg to be used for coating the chicken after flour dredging.
- Prepare panko breadcrumbs: Place panko bread crumbs into another shallow dish for final coating.
- Coat the chicken: Dredge each chicken cube first in the seasoned flour, shaking off any excess, then dip it into the beaten egg, allowing excess to drip off. Finally, coat the chicken thoroughly with panko crumbs, pressing gently so they adhere well.
- Heat oil for frying: Pour about 1 inch of vegetable oil into a large skillet and heat over medium-high heat. Test the temperature by dropping a few breadcrumbs into the oil—it should sizzle immediately once ready.
- Fry the chicken: Add the breaded chicken cubes carefully in batches to avoid overcrowding. Fry each batch for 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).
- Drain the fried chicken: Remove the cooked chicken pieces and transfer them onto a wire rack or a plate lined with paper towels to drain excess oil.
- Make the hot honey sauce: In a small saucepan, combine honey, red pepper flakes, apple cider vinegar, and soy sauce. Bring the mixture to a simmer over medium heat, stirring occasionally to blend flavors.
- Simmer and thicken the sauce: Reduce heat to low and allow the sauce to simmer gently for 5-7 minutes until it slightly thickens. Keep in mind it will thicken more as it cools.
- Taste and adjust the sauce: Taste the hot honey sauce and adjust to your preference by adding more red pepper flakes for increased heat, honey for sweetness, or soy sauce for depth of flavor.
- Cool the sauce: Remove from heat and let the sauce cool slightly before using.
- Assemble the bowls: Divide the cooked rice evenly among four bowls. Place the crispy fried chicken on top.
- Add fresh toppings: Sprinkle each bowl with shredded coleslaw mix, chopped cilantro, and green onions for fresh crunch and flavor.
- Drizzle hot honey sauce: Generously drizzle the prepared hot honey sauce over the chicken and rice bowls.
- Finish with avocado and garnish: Add diced avocado to each bowl and sprinkle with sesame seeds if desired for added texture and visual appeal.
- Serve: Serve the bowls immediately while the chicken is hot and crispy and enjoy this delicious and balanced meal.
Notes
- Use fresh panko breadcrumbs for extra crispiness.
- Adjust the amount of red pepper flakes in the sauce based on your heat preference.
- Ensure the oil is hot enough before frying to avoid greasy chicken.
- For a gluten-free option, substitute the flour and panko with gluten-free alternatives.
- This dish is best enjoyed fresh but leftovers can be stored in the refrigerator for up to 2 days.
