Amazing Hot Honey Chicken Bowl
This Hot Honey Chicken Bowl is a flavor explosion featuring crispy, golden chicken drizzled with a sweet and spicy hot honey glaze, nestled in a bed of fluffy rice and vibrant greens. It's easier to make than you think and perfect for a satisfying and delicious meal.
Equipment
- Cutting board
- Knife
- Measuring cups and spoons
- Shallow dishes (3)
- Whisk
- Large skillet
- Wire rack or plate lined with paper towels
- Small saucepan
- Spatula
- Bowls for serving
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- ½ cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper optional, for extra heat
- Salt to taste
- Pepper to taste
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- ¼ cup vegetable oil, for frying
- ½ cup honey
- 2 tablespoons sriracha sauce or your favorite hot sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon soy sauce
- ½ teaspoon red pepper flakes optional, for extra heat
- 1 tablespoon butter
- Cooked rice white, brown, or quinoa
- Mixed greens or your favorite salad base
- Optional toppings: sliced avocado
- Optional toppings: chopped scallions
- Optional toppings: sesame seeds
- Optional toppings: crumbled feta cheese
- Optional toppings: a drizzle of ranch dressing
Instructions
- Pat the chicken cubes dry with a paper towel.
- In one shallow dish, combine the flour, garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and pepper.
- In another dish, whisk the eggs.
- In the third dish, place the panko breadcrumbs.
- Dredge each chicken cube in the flour mixture, then dip it in the egg, and finally coat it generously with the panko breadcrumbs. Press the breadcrumbs onto the chicken.
- Heat the vegetable oil in a large skillet over medium-high heat. The oil is ready when a breadcrumb sizzles immediately when dropped in.
- Carefully add the chicken to the skillet in a single layer, being careful not to overcrowd the pan.
- Fry the chicken for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Remove the chicken from the skillet and place it on a wire rack to drain any excess oil.
- In a small saucepan, combine the honey, sriracha sauce, apple cider vinegar, soy sauce, red pepper flakes (if using), and butter.
- Bring the mixture to a simmer over medium heat, stirring constantly until the butter is melted and the sauce is smooth.
- Reduce the heat to low and let the sauce simmer for about 5 minutes, or until it slightly thickens. Be careful not to burn the honey.
- Taste the sauce and adjust the seasonings to your liking.
- Place a generous serving of cooked rice in the bottom of each bowl.
- Top with mixed greens or your favorite salad base.
- Add the crispy chicken to the bowl, and then generously drizzle with the hot honey sauce.
- Add your favorite toppings.
Notes
Adjust the amount of sriracha and red pepper flakes in the hot honey sauce to your liking. Pat the chicken dry before dredging it for crispier results. Maintain a consistent oil temperature while frying the chicken. You can prepare the chicken and the hot honey sauce ahead of time and store them separately in the refrigerator.