Description
This Hot Honey Chicken Bowl recipe features crispy, golden fried chicken coated in a spicy and sweet hot honey sauce, served over a bed of rice with fresh corn, cucumber, cilantro, and green onions. Combining bold flavors and a satisfying crunch, it’s a delicious and balanced meal perfect for any day of the week.
Ingredients
Scale
Chicken and Marinade
- 2 chicken breasts, boneless and skinless
- 1 cup buttermilk
- 2 tablespoons hot sauce
- 1 tablespoon honey
Seasoned Flour Coating
- 1 cup flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
Cooking
- 1/4 cup vegetable oil
Bowl Assembly
- 1/2 cup cooked rice
- 1/2 cup corn kernels
- 1/2 cup sliced cucumber
- 1/4 cup cilantro, chopped
- 1/4 cup green onions, chopped
Instructions
- Prepare the chicken: Pat the chicken breasts dry with paper towels to remove any excess moisture, which helps the coating stick better.
- Slice chicken: Cut the chicken breasts into strips or bite-sized pieces as preferred for easier cooking and eating.
- Mix seasoned flour: In a medium bowl, combine flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Stir well to evenly distribute the spices.
- Make marinade: In a shallow dish, whisk together buttermilk, hot sauce, and honey until the honey is fully dissolved, creating a spicy-sweet marinade.
- Coat chicken in marinade: Dip each chicken piece into the buttermilk mixture ensuring complete coverage to infuse flavor and help the flour mixture adhere.
- Dredge in flour: Dredge the marinated chicken pieces in the seasoned flour, pressing lightly so the coating sticks well on all sides.
- Heat oil: Warm the vegetable oil in a large skillet over medium-high heat until shimmering hot and ready for frying.
- Fry chicken: Place coated chicken pieces carefully into the hot oil in a single layer without overcrowding. Cook for 3–4 minutes per side until golden brown and crispy, flipping with tongs to ensure even cooking.
- Drain chicken: Remove the cooked chicken from the skillet and place it on paper towels to absorb excess oil and maintain crispiness.
- Prepare bowls: Divide the cooked rice evenly between serving bowls, creating a base for the bowl.
- Add toppings: Top the rice with cooked corn kernels, sliced cucumber, chopped cilantro, and chopped green onions for freshness and texture.
- Assemble bowls: Place the crispy hot honey chicken pieces on top of the rice and vegetables in each bowl.
- Drizzle sauce: Spoon any remaining hot honey sauce from the pan over the chicken to enhance flavor with extra sweetness and heat.
- Serve: Serve the hot honey chicken bowls immediately while warm for the best taste and texture experience.
Notes
- Ensure chicken pieces are evenly coated for consistent cooking and flavor.
- Use a thermometer to check chicken reaches an internal temperature of 165°F (74°C) for safety.
- You can substitute white rice with brown rice or cauliflower rice for a healthier option.
- Adjust the amount of cayenne pepper and hot sauce for preferred spice level.
- Leftover hot honey sauce can be stored in an airtight container and used as a dip.
