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Hot Honey Chicken Bowls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 77 reviews
  • Author: Maria
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: American

Description

These Hot Honey Chicken Bowls combine crispy, battered chicken pieces coated in a spicy, sweet hot honey sauce with a fresh and vibrant base of rice, corn, cucumber, cilantro, and green onions. The chicken is marinated in a tangy buttermilk and hot sauce mixture, then dredged in a seasoned flour blend and pan-fried until golden and crispy. Served warm, these bowls offer a delicious balance of heat, sweetness, and fresh vegetable crunch perfect for a satisfying meal.

Ingredients

Scale

Chicken and Coating

  • 2 boneless, skinless chicken breasts
  • 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

Buttermilk Marinade

  • 1 cup buttermilk
  • 2 tablespoons hot sauce
  • 1 tablespoon honey

Cooking

  • 1/4 cup vegetable oil

Bowl Ingredients

  • 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

  1. Prepare Chicken: Pat the chicken breasts dry with paper towels to remove any excess moisture, ensuring a crispy coating.
  2. Slice Chicken: Slice each chicken breast into strips or bite-sized pieces based on your preference.
  3. Mix Dry Ingredients: In a medium bowl, combine flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Stir well to evenly mix the spices.
  4. Prepare Buttermilk Marinade: In a shallow dish, whisk together buttermilk, hot sauce, and honey until the honey is fully dissolved.
  5. Coat Chicken in Marinade: Dip each chicken piece into the buttermilk mixture ensuring full coverage to tenderize and flavor the chicken.
  6. Dredge in Flour Mixture: Transfer the marinated chicken pieces into the seasoned flour, pressing gently to make sure each piece is coated evenly on all sides.
  7. Heat Oil: Warm vegetable oil in a large skillet over medium-high heat until hot but not smoking.
  8. Fry Chicken: Carefully place the breaded chicken in the skillet in a single layer without overcrowding. Cook for 3-4 minutes per side until golden brown and crispy, flipping gently with tongs to cook evenly.
  9. Drain Chicken: Remove cooked chicken from the skillet and place on paper towels to absorb excess oil.
  10. Assemble Bowls: Divide cooked rice evenly into serving bowls as the base.
  11. Add Vegetables: Top the rice with corn kernels, sliced cucumber, chopped cilantro, and chopped green onions for freshness and texture.
  12. Add Chicken: Place the crispy hot honey chicken pieces on top of the rice and vegetable mixture in each bowl.
  13. Finish with Sauce: Drizzle any remaining hot honey sauce from the pan over the chicken pieces for extra flavor.
  14. Serve: Serve the hot honey chicken bowls immediately while warm for the best taste experience.

Notes

  • Adjust cayenne pepper amount to control the spiciness of the chicken.
  • Use freshly cooked rice for best texture and warmth in the bowls.
  • Allow chicken to rest briefly after frying to maintain crispiness.
  • Substitute vegetable oil with canola or peanut oil for frying if preferred.
  • Adding a squeeze of lime over the bowls before serving can enhance the fresh flavors.

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Find it online: https://sweetindulgencescakes.com/hot-honey-chicken-bowls-recipe-2/