Hot Honey Chicken Bowl: Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more! Imagine succulent, perfectly cooked chicken, glazed in a sweet and spicy elixir, nestled atop a bed of fluffy rice and vibrant, fresh vegetables. This isn’t just a meal; it’s an experience.
The inspiration for this Hot Honey Chicken Bowl comes from the recent surge in popularity of hot honey, a condiment that perfectly balances sweetness and heat. While the exact origins of hot honey are debated, its modern iteration is often credited to a Brooklyn pizzeria, where it quickly became a sensation. The concept of combining sweet and spicy flavors, however, has roots in various cultures around the world, from Asian cuisines to Latin American dishes.
What makes this dish so irresistible? It’s the symphony of flavors and textures. The sweetness of the honey complements the fiery kick of the chili flakes, creating a harmonious balance that dances on your palate. The tender chicken, combined with the crisp vegetables and fluffy rice, offers a satisfying textural contrast. But beyond the taste, the Hot Honey Chicken Bowl is incredibly convenient. It’s a quick and easy meal to prepare, perfect for busy weeknights or a satisfying lunch. It’s no wonder people are falling in love with this flavorful and versatile dish!
Ingredients:
- For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup buttermilk
- 1 tablespoon hot sauce (such as Frank’s RedHot)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
- For the Hot Honey Sauce:
- 1/2 cup honey
- 2 tablespoons hot sauce (such as Frank’s RedHot or sriracha)
- 1 tablespoon apple cider vinegar
- 1 teaspoon red pepper flakes (adjust to taste)
- 1/2 teaspoon garlic powder
- For the Rice Bowl:
- 2 cups cooked rice (white, brown, or jasmine)
- 1 avocado, sliced
- 1/4 cup chopped green onions
- 1/4 cup pickled red onions (recipe below)
- Sesame seeds, for garnish
- Optional: Sriracha mayo, for drizzling
- For the Pickled Red Onions:
- 1 red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 2 tablespoons sugar
- 1 teaspoon salt
Pickled Red Onions:
Let’s start with the pickled red onions, as they need some time to sit and pickle. Don’t worry, it’s super easy!
- Prepare the Onions: Thinly slice the red onion. I like to use a mandoline for this to get even slices, but a sharp knife works just fine.
- Make the Brine: In a small saucepan, combine the apple cider vinegar, water, sugar, and salt. Bring to a simmer over medium heat, stirring until the sugar and salt are dissolved.
- Pickle the Onions: Place the sliced red onions in a jar or heat-safe bowl. Pour the hot brine over the onions, making sure they are submerged.
- Let it Sit: Allow the onions to cool to room temperature, then cover and refrigerate for at least 30 minutes. The longer they sit, the more pickled they become! They’ll keep in the fridge for up to 2 weeks.
Preparing the Chicken:
Now, let’s get to the star of the show: the crispy, juicy chicken!
- Marinate the Chicken: In a medium bowl, combine the chicken pieces, buttermilk, hot sauce, garlic powder, onion powder, paprika, salt, and pepper. Mix well to ensure all the chicken is coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful and tender it will be.
- Prepare the Dredge: While the chicken is marinating, prepare the dredging mixture. In a separate shallow dish, whisk together the flour, cornstarch, baking powder, salt, and pepper. The cornstarch helps create a super crispy coating.
- Dredge the Chicken: Remove the chicken from the refrigerator. Take each piece of chicken and dredge it in the flour mixture, making sure to coat it completely. Press the flour mixture onto the chicken to help it adhere. Shake off any excess flour.
Frying the Chicken:
Time to fry! This is where the magic happens, and we get that golden-brown, crispy goodness.
- Heat the Oil: Pour about 2-3 inches of vegetable oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat to 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature. If the oil is too hot, the chicken will burn on the outside before it’s cooked through. If it’s too cold, the chicken will be greasy.
- Fry the Chicken: Carefully add the dredged chicken to the hot oil in batches, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in soggy chicken. Fry for about 5-7 minutes per batch, flipping halfway through, until the chicken is golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
- Drain the Chicken: Remove the fried chicken from the oil with a slotted spoon and place it on a wire rack lined with paper towels to drain excess oil. This will help keep the chicken crispy.
Making the Hot Honey Sauce:
This sauce is the perfect balance of sweet and spicy, and it’s what really makes this bowl special.
- Combine Ingredients: In a small saucepan, combine the honey, hot sauce, apple cider vinegar, red pepper flakes, and garlic powder.
- Simmer the Sauce: Bring the mixture to a simmer over low heat, stirring constantly. Simmer for about 2-3 minutes, or until the sauce is slightly thickened. Be careful not to boil the sauce, as it can burn.
- Adjust to Taste: Taste the sauce and adjust the amount of hot sauce and red pepper flakes to your liking. If you prefer a sweeter sauce, add a little more honey. If you want it spicier, add more hot sauce or red pepper flakes.
Assembling the Hot Honey Chicken Bowl:
Finally, the fun part! Let’s put everything together and create our delicious bowl.
- Toss the Chicken: In a large bowl, toss the fried chicken with the hot honey sauce until it’s evenly coated. Make sure every piece of chicken is glistening with that sweet and spicy goodness.
- Assemble the Bowls: Divide the cooked rice among bowls. Top with the hot honey chicken, sliced avocado, pickled red onions, and chopped green onions.
- Garnish and Serve: Sprinkle with sesame seeds and drizzle with sriracha mayo, if desired. Serve immediately and enjoy!
Tips for the Best Hot Honey Chicken Bowl:
- Use Chicken Thighs: Chicken thighs are more flavorful and stay juicier than chicken breasts when fried.
- Don’t Overcrowd the Pan: When frying the chicken, make sure not to overcrowd the pan. This will lower the oil temperature and result in soggy chicken. Fry in batches for the best results.
- Adjust the Spice Level: The amount of hot sauce and red pepper flakes in the hot honey sauce can be adjusted to your liking. Start with a small amount and add more to taste.
- Make it Ahead: The pickled red onions can be made ahead of time and stored in the refrigerator for up to 2 weeks. The chicken can also be fried ahead of time and reheated in the oven or air fryer to maintain its crispiness.
- Get Creative with Toppings: Feel free to add other toppings to your bowl, such as shredded carrots, chopped cilantro, or a fried egg.
Variations:
- Hot Honey Shrimp Bowl: Substitute the chicken with shrimp for a seafood twist. Follow the same steps for marinating and frying the shrimp.
- Hot Honey Tofu Bowl: For a vegetarian option, use firm or extra-firm tofu. Press the tofu to remove excess water, then cut it into cubes and follow the same steps for marinating and frying.
- Hot Honey Cauliflower Bowl: Another great vegetarian option is to use cauliflower florets. Toss the cauliflower in the same marinade as the chicken, then dredge and fry until golden brown.
- Spicy Peanut Sauce: Instead of hot honey, try tossing the chicken in a spicy peanut sauce for a different flavor profile.
Serving Suggestions:
This Hot Honey Chicken Bowl is a complete meal on its own, but here are a few serving suggestions to make it even better:
- Side Salad: Serve with a side salad with a light vinaigrette to balance the richness of the bowl.
- Edamame: Add a side of steamed edamame for a healthy and flavorful snack.
- Miso Soup: Pair with
Conclusion:
So, there you have it! This Hot Honey Chicken Bowl recipe is truly a game-changer, and I genuinely believe it deserves a spot in your regular meal rotation. Why? Because it’s the perfect trifecta of flavor: sweet, spicy, and savory, all harmoniously balanced in one satisfying bowl. It’s quick enough for a weeknight dinner, impressive enough for a casual weekend gathering, and healthy enough to make you feel good about what you’re eating.
But beyond the deliciousness, this recipe is a must-try because it’s incredibly versatile. You can easily adapt it to your own preferences and dietary needs. Feeling extra hungry? Add a scoop of quinoa or brown rice for a more substantial base. Want to lighten things up? Swap the rice for a bed of mixed greens or shredded cabbage. The possibilities are truly endless!
Serving Suggestions and Variations
Think of this recipe as a blank canvas for your culinary creativity. Here are a few ideas to get you started:
* Spice it up even more: If you’re a true chili head, add a pinch of cayenne pepper to the hot honey sauce or sprinkle some red pepper flakes over the finished bowl. A dash of your favorite hot sauce never hurts either!
* Go vegetarian: Substitute the chicken with crispy tofu or roasted chickpeas. The hot honey glaze works beautifully with both!
* Add some crunch: Top your bowl with toasted sesame seeds, chopped peanuts, or crispy fried onions for added texture.
* Make it a salad: As mentioned before, this recipe translates perfectly into a salad. Simply toss the chicken and veggies with your favorite dressing (a light vinaigrette or a creamy avocado dressing would be amazing) and enjoy!
* Hot Honey Chicken Wraps: Use large lettuce leaves or tortillas to create delicious and portable wraps. Add some crumbled feta cheese and a squeeze of lime for extra flavor.
* Meal Prep Magic: This recipe is fantastic for meal prepping. Prepare all the components ahead of time and assemble your bowls when you’re ready to eat. The chicken and veggies will stay fresh in the refrigerator for up to 3 days.I’ve personally experimented with several variations, and each one has been a winner. I even tried adding a dollop of Greek yogurt on top for a cooling effect, and it was surprisingly delicious! Don’t be afraid to get creative and experiment with different ingredients and flavors until you find your perfect combination.
Ultimately, the best part about this Hot Honey Chicken Bowl is that it’s just plain fun to make. It’s a recipe that encourages you to play with flavors, experiment with ingredients, and create something truly unique. I poured my heart into creating this recipe, and I truly believe you’ll love it as much as I do.
So, what are you waiting for? Grab your ingredients, put on some music, and get cooking! I’m confident that this recipe will become a new favorite in your household.
And most importantly, I want to hear about your experience! Did you try the recipe as is, or did you make any modifications? What were your favorite variations? Share your photos and stories in the comments below. I can’t wait to see what you create! Happy cooking!
Hot Honey Chicken Bowl: The Ultimate Recipe & Guide
Crispy fried chicken thighs tossed in a sweet and spicy hot honey sauce, served over rice with avocado, pickled red onions, and green onions. A flavorful and satisfying bowl!
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup buttermilk
- 1 tablespoon hot sauce (such as Frank’s RedHot)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
- 1/2 cup honey
- 2 tablespoons hot sauce (such as Frank’s RedHot or sriracha)
- 1 tablespoon apple cider vinegar
- 1 teaspoon red pepper flakes (adjust to taste)
- 1/2 teaspoon garlic powder
- 2 cups cooked rice (white, brown, or jasmine)
- 1 avocado, sliced
- 1/4 cup chopped green onions
- 1/4 cup pickled red onions (recipe below)
- Sesame seeds, for garnish
- Optional: Sriracha mayo, for drizzling
- 1 red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 2 tablespoons sugar
- 1 teaspoon salt
Instructions
- Thinly slice the red onion.
- In a small saucepan, combine the apple cider vinegar, water, sugar, and salt. Bring to a simmer over medium heat, stirring until the sugar and salt are dissolved.
- Place the sliced red onions in a jar or heat-safe bowl. Pour the hot brine over the onions, making sure they are submerged.
- Allow the onions to cool to room temperature, then cover and refrigerate for at least 30 minutes (or longer for more pickling). They’ll keep in the fridge for up to 2 weeks.
- In a medium bowl, combine the chicken pieces, buttermilk, hot sauce, garlic powder, onion powder, paprika, salt, and pepper. Mix well and refrigerate for at least 30 minutes, or up to 4 hours.
- In a separate shallow dish, whisk together the flour, cornstarch, baking powder, salt, and pepper.
- Remove the chicken from the refrigerator. Dredge each piece of chicken in the flour mixture, coating completely and pressing to adhere. Shake off excess flour.
- Pour about 2-3 inches of vegetable oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat to 350°F (175°C).
- Carefully add the dredged chicken to the hot oil in batches, being careful not to overcrowd the pot.
- Fry for about 5-7 minutes per batch, flipping halfway through, until the chicken is golden brown and cooked through (internal temperature of 165°F/74°C).
- Remove the fried chicken from the oil with a slotted spoon and place it on a wire rack lined with paper towels to drain excess oil.
- In a small saucepan, combine the honey, hot sauce, apple cider vinegar, red pepper flakes, and garlic powder.
- Bring the mixture to a simmer over low heat, stirring constantly. Simmer for about 2-3 minutes, or until the sauce is slightly thickened.
- Taste and adjust the amount of hot sauce and red pepper flakes to your liking.
- In a large bowl, toss the fried chicken with the hot honey sauce until evenly coated.
- Divide the cooked rice among bowls. Top with the hot honey chicken, sliced avocado, pickled red onions, and chopped green onions.
- Sprinkle with sesame seeds and drizzle with sriracha mayo, if desired. Serve immediately.
Notes
- Chicken thighs are recommended for juicier results.
- Don’t overcrowd the pan when frying the chicken.
- Adjust the spice level of the hot honey sauce to your preference.
- Pickled red onions can be made ahead of time.
- Chicken can be fried ahead of time and reheated.
- Get creative with toppings!
- Variations: Hot Honey Shrimp Bowl, Hot Honey Tofu Bowl, Hot Honey Cauliflower Bowl, Spicy Peanut Sauce
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