Description
These Hot Honey Chicken Bowls combine crispy fried chicken tossed in a sweet and spicy hot honey sauce, served over fluffy rice with fresh vegetables for a perfect balance of flavors and textures. Easy to prepare and full of bold taste, this recipe makes a delightful weeknight meal that everyone will love.
Ingredients
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
- 2 tbsp vegetable oil (for frying)
Hot Honey Sauce
- 1/4 cup honey
- 2 tbsp hot sauce (such as Frank’s RedHot or Sriracha)
- 1 tsp apple cider vinegar
- 1/2 tsp red pepper flakes (optional)
Bowl Ingredients
- 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 coating: In a shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, and pepper. In another bowl, whisk together the buttermilk and beaten egg. In a third dish, place the panko breadcrumbs.
- Coat the chicken: Dip each piece of chicken first into the flour mixture, then into the buttermilk-egg mixture, and finally coat thoroughly with panko breadcrumbs. Set aside on a plate.
- Fry the chicken: Heat vegetable oil in a large skillet over medium heat. Once hot, add the coated chicken pieces and fry for about 4-5 minutes on each side, or until golden brown and cooked through (internal temperature 165°F/75°C). Remove and drain on paper towels.
- Make the hot honey sauce: In a small saucepan over low heat, combine honey, hot sauce, apple cider vinegar, and red pepper flakes (if using). Stir gently until warmed through and well combined. Remove from heat.
- Toss the chicken in sauce: Place the fried chicken in a large bowl and pour the hot honey sauce over it. Toss gently to coat the chicken evenly with the sauce.
- Assemble the bowls: Divide the cooked rice among four bowls. Top each with the hot honey chicken, sliced cucumber, red onion, shredded carrots, and garnish with chopped cilantro. Serve with lime wedges on the side for squeezing over.
Notes
- Using chicken thighs results in juicier, more flavorful chicken, but breasts work well too.
- Adjust the hot sauce quantity to control the spice level of the sauce.
- For extra crispiness, double coat the chicken by repeating the flour, egg, and breadcrumb steps.
- Use any type of rice you prefer, such as jasmine for fragrance or brown for added fiber.
- Leftovers can be stored in the refrigerator for up to 3 days but are best crispy and fresh.
