Description
This Honey Chicken Bowl is a delicious and easy-to-make meal featuring crispy, golden chicken coated in a sweet and savory honey garlic sauce. Served over steamed rice and fresh vegetables like broccoli, carrots, and green onions, it’s a perfect balance of flavors and textures for a satisfying dinner.
Ingredients
Scale
Chicken and Coating
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 large eggs, beaten
- 1/2 cup vegetable oil
Honey Garlic Sauce
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
To Serve
- 1 cup cooked rice
- 1 cup broccoli florets, steamed or microwaved
- 1/2 cup shredded carrots
- 1/4 cup chopped green onions
- Sesame seeds for garnish (optional)
Instructions
- Prepare the Coating: In a medium bowl, whisk together the flour, salt, black pepper, paprika, garlic powder, and onion powder to form a seasoned flour mixture.
- Prepare the Egg Wash: In a separate shallow dish, beat the two large eggs until smooth.
- Coat the Chicken: Dredge each chicken cube first in the seasoned flour mixture, ensuring an even coating, then dip into the beaten eggs to fully coat.
- Heat the Oil: In a large skillet over medium-high heat, heat the vegetable oil until shimmering and hot enough to fry the chicken.
- Cook the Chicken: Add the coated chicken in batches to avoid overcrowding. Cook each side for 3-4 minutes until golden brown and cooked through (internal temperature reaches 165°F or 74°C).
- Drain the Chicken: Remove the cooked chicken pieces and place them on a wire rack or paper towel-lined plate to drain excess oil and keep them crispy.
- Make the Sauce: Using the same skillet, combine honey, soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, and red pepper flakes if using. Stir and scrape any browned bits from the pan for extra flavor.
- Simmer Sauce: Bring the sauce to a simmer over medium heat while stirring constantly. Let it cook for 2-3 minutes until it thickens slightly. Adjust thickness with a small amount of water if needed.
- Coat Chicken in Sauce: Return the cooked chicken to the skillet and toss thoroughly to coat each piece evenly with the honey garlic sauce.
- Assemble Bowls: Divide the cooked rice evenly among four bowls as the base layer.
- Add Chicken: Top the rice with the honey garlic coated chicken pieces.
- Add Vegetables: Add steamed broccoli florets, shredded carrots, and chopped green onions to each bowl. Include any additional desired vegetables.
- Garnish: Sprinkle sesame seeds over each bowl for garnish if desired.
- Serve: Serve the honey chicken bowls immediately while hot for the best flavor and texture.
Notes
- For extra crispy chicken, double-dip in flour and egg before frying.
- You can substitute chicken thighs for a juicier result.
- Adjust red pepper flakes to your spice preference or omit for a milder sauce.
- Serve with brown rice or cauliflower rice for a healthier option.
- Vegetables can be customized with snap peas, bell peppers, or mushrooms.
- Leftover sauce can be stored and reheated gently for use on other dishes.
