Description

These Hot Honey Chicken Bowls are a vibrant and satisfying main-course meal, featuring crispy chicken bites coated in sweet and spicy hot honey sauce, served over a bed of fluffy rice with fresh, crisp veggies. The perfect balance of bold flavors and textures, this easy weeknight dinner will quickly become a family favorite.

Ingredients

Units Scale

For the Chicken:

1 lb boneless, skinless chicken breast, cut into bite-sized pieces
1/2 cup all-purpose flour
1/2 cup cornstarch
2 large eggs
1 cup panko breadcrumbs
1 tsp garlic powder
1 tsp paprika
1/2 tsp kosher salt
1/2 tsp black pepper
Cooking spray or 3 tbsp neutral oil (like canola or vegetable)

For the Hot Honey Sauce:

1/3 cup honey
2–3 tbsp hot sauce (such as Frank’s Red Hot or sriracha, to taste)
1 tbsp unsalted butter
1 tsp apple cider vinegar
Pinch of red pepper flakes (optional, for extra heat)

For the Bowls:

2 cups cooked white or brown rice
1 cup shredded carrots
1 cup diced cucumber
1/2 cup thinly sliced red cabbage
2 green onions, thinly sliced
Fresh cilantro or parsley, for topping
Sesame seeds, for garnish (optional)

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Instructions

Prepare the Chicken: In three separate bowls, place flour and cornstarch (mixed), beaten eggs, and panko mixed with garlic powder, paprika, salt, and pepper. Dredge each chicken piece first in the flour mixture, then dip in the eggs, and finally coat in seasoned panko. Set on a plate.
Cook the Chicken: Heat oil in a large skillet over medium-high heat. Add coated chicken pieces in a single layer (do this in batches if needed so they don’t overcrowd) and cook for 3-4 minutes per side, until golden brown and cooked through. Remove to a paper towel-lined plate.
Make the Hot Honey Sauce: In a small saucepan over low heat, combine honey, hot sauce, butter, apple cider vinegar, and red pepper flakes (if using). Stir until warmed through and well combined. Do not bring to a boil.
Toss the Chicken: Place cooked chicken pieces in a large bowl and drizzle with hot honey sauce. Gently toss to coat each piece evenly in the sauce.
Assemble the Bowls: Divide cooked rice among serving bowls. Top each with hot honey chicken, then arrange carrots, cucumber, and red cabbage around the chicken. Garnish with green onions, fresh cilantro or parsley, and sesame seeds if desired. Serve immediately.

Notes

Adjust the spiciness by increasing or decreasing the hot sauce and red pepper flakes in the sauce.
For a lighter option, bake the coated chicken on a lined baking sheet at 425°F (220°C) for 15-18 minutes, flipping halfway through.
Rice can be swapped for quinoa, cauliflower rice, or mixed greens.
Leftover chicken can be crisped up in the oven or air fryer.
Customize bowls with your favorite veggies or add avocado for creaminess.

Nutrition

Serving Size: 1 bowl (1/4 recipe)
Calories: 480
Sugar: 21g
Sodium: 620mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 3g
Protein: 29g
Cholesterol: 117mg