Description
This Hot Honey Chicken Bowl recipe features crispy fried chicken coated in a sweet and spicy hot honey sauce, served over cooked rice with fresh coleslaw mix, cilantro, green onions, and creamy avocado. Perfect for a flavorful and satisfying meal that balances heat and sweetness with crunchy textures.
Ingredients
Scale
For the Chicken:
- 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
For the 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
For Serving:
- 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 flour mixture: In a medium bowl, combine the all-purpose flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Mix well to evenly distribute all the spices.
- Beat the egg: In a separate shallow dish, beat the egg lightly until smooth and set aside for dredging the chicken.
- Prepare the panko crumbs: Place the panko bread crumbs in another shallow dish for coating the chicken.
- Dredge the chicken in flour: Coat each chicken cube in the flour mixture, shaking off any excess to avoid clumps.
- Dip in egg wash: Next, dip the floured chicken pieces into the beaten egg, letting the excess drip off to ensure an even coating.
- Coat in panko: Press the egg-coated chicken cubes into the panko bread crumbs, making sure they are fully covered with the crunchy coating.
- Heat the oil: In a large skillet, heat about 1 inch of vegetable oil over medium-high heat. Test the heat by dropping a few bread crumbs in; they should sizzle immediately when the oil is ready.
- Fry the chicken: Carefully place the breaded chicken cubes into the hot oil in batches, avoiding overcrowding to maintain temperature. Fry each side for 4-5 minutes until golden brown and cooked through (internal temperature should reach 165°F/74°C).
- Drain the fried chicken: Remove the chicken from the oil and place on a wire rack or paper towel-lined plate to drain excess oil and keep crisp.
- Make the hot honey sauce: In a small saucepan, combine honey, red pepper flakes, apple cider vinegar, and soy sauce. Bring to a simmer over medium heat, stirring occasionally to blend flavors.
- Simmer and thicken: Reduce the heat to low and let the sauce simmer gently for 5-7 minutes until it thickens slightly, keeping in mind it will thicken more as it cools.
- Adjust flavor: Taste the sauce and modify the seasoning by adding more red pepper flakes for extra heat, more honey for sweetness, or more soy sauce for depth as desired.
- Remove from heat: Take the sauce off heat and allow it to cool slightly before using.
- Assemble the bowls: Evenly divide the cooked rice among four bowls as the base.
- Add chicken and toppings: Top each bowl with the crispy fried chicken followed by shredded coleslaw mix, chopped cilantro, and green onions for fresh flavor and crunch.
- Drizzle sauce: Generously drizzle the hot honey sauce over the chicken and toppings to coat with the spicy-sweet glaze.
- Finish with avocado and garnish: Add diced avocado on top and optionally sprinkle with sesame seeds for a nutty touch and beautiful finish.
- Serve immediately: Enjoy the bowls fresh for the best texture and flavor experience.
Notes
- Adjust the amount of red pepper flakes in the sauce to control the level of spiciness according to your preference.
- To ensure juicy chicken, avoid overcooking and use a meat thermometer to check for an internal temperature of 165°F (74°C).
- For a lighter option, you can bake the breaded chicken at 400°F (200°C) for about 20 minutes, flipping halfway, instead of frying.
- Use fresh coleslaw mix or substitute with shredded cabbage and carrots for a similar crunch.
- Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in an oven to maintain crispiness.