Description
This Hot Honey Chicken Bowl recipe features 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 garnished with cilantro and lime wedges. Perfect for a flavorful weeknight dinner or meal prep, this dish balances heat and sweetness with a satisfying crunch.
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 Garnish
- 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 dish, combine the flour, paprika, garlic powder, onion powder, salt, and pepper. In another bowl, whisk together the buttermilk and beaten egg. Place the panko breadcrumbs in a separate shallow dish for dredging.
- Coat the Chicken: Pat the chicken thighs or breasts dry. Dredge each piece in the seasoned flour mixture, then dip into the buttermilk and egg mixture, and finally coat thoroughly with the panko breadcrumbs. Set aside on a plate.
- Make the Hot Honey Sauce: In a small bowl, whisk together honey, hot sauce, apple cider vinegar, and red pepper flakes if using. Set aside for later.
- Heat Oil and Fry Chicken: In a large skillet, heat the vegetable oil over medium heat. Once hot, carefully add the breaded chicken pieces. Fry for about 5-7 minutes per side, or until the coating is golden brown and the chicken reaches an internal temperature of 165°F (75°C). Remove from the pan and place on paper towels to drain excess oil.
- Toss Chicken in Hot Honey Sauce: Transfer the fried chicken to 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 coated chicken pieces. Arrange sliced cucumber, red onion, and shredded carrots around the chicken.
- Garnish and Serve: Sprinkle chopped fresh cilantro over the bowls and serve with lime wedges on the side for squeezing over. Enjoy warm for the best flavor combination.
Notes
- Substitute chicken breasts or thighs depending on your preference; thighs offer juicier results.
- For extra crispiness, double coat the chicken by repeating the buttermilk and panko steps before frying.
- Adjust the heat by varying the amount of hot sauce and red pepper flakes in the honey sauce.
- This recipe works great with any type of rice or even cauliflower rice for a low-carb option.
- Make sure the oil is hot enough before frying to prevent greasy chicken.
- Leftover chicken can be refrigerated and reheated; re-crisp in a hot oven or skillet.
