Description
This Hot Honey Chicken Bowl is a flavorful and easy-to-make dish featuring crispy fried chicken cubes coated in a spicy and sweet hot honey sauce served over a bed of rice with fresh coleslaw mix, avocado, and garnished with cilantro and sesame seeds. Perfect for a satisfying weeknight dinner with a kick of heat and balance of textures.
Ingredients
Scale
Chicken and Coating
- 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
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
Assembling the Bowls
- 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 flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if using. Mix well to evenly distribute the spices.
- Beat the Egg: In a separate shallow dish, lightly beat one large egg. This will help the breading stick to the chicken.
- Prepare Panko Bread Crumbs: Place panko bread crumbs in another shallow dish for the final coating step.
- Coat the Chicken: Dredge each chicken cube in the flour mixture, shaking off any excess flour. Then dip it into the beaten egg, allowing excess to drip off.
- Apply Bread Crumbs: Coat the egg-dipped chicken cubes in the panko bread crumbs, pressing gently to ensure the crumbs adhere well.
- Heat Oil: Pour about 1 inch of vegetable oil into a large skillet and heat over medium-high heat. The oil is ready when a few bread crumbs sizzle immediately upon contact.
- Fry the Chicken: Carefully add the breaded chicken cubes to the hot oil in batches to avoid overcrowding. Fry for 4-5 minutes on each side until golden brown and the internal temperature reaches 165°F (74°C).
- Drain Chicken: Use a slotted spoon to remove the chicken and place it on a wire rack or paper towel-lined plate to drain excess oil.
- Prepare Hot Honey Sauce: In a small saucepan, combine honey, red pepper flakes, apple cider vinegar, and soy sauce. Stir and bring to a simmer over medium heat.
- Simmer Sauce: Reduce heat to low and simmer for 5-7 minutes until the sauce thickens slightly. It will thicken more as it cools.
- Taste and Adjust: Adjust seasoning as needed—add more red pepper flakes for heat, more honey for sweetness, or more soy sauce for depth of flavor.
- Assemble Bowls: Divide cooked rice evenly among bowls. Top each with fried chicken pieces.
- Add Fresh Toppings: Spoon coleslaw mix, cilantro, and chopped green onions over the chicken and rice.
- Drizzle Sauce: Generously drizzle the hot honey sauce over the chicken and toppings for a perfect balance of sweet and spicy.
- Finish and Serve: Top with diced avocado and sprinkle with sesame seeds if desired. Serve immediately for best taste and texture.
Notes
- For extra heat, increase the amount of cayenne pepper in the flour mixture and red pepper flakes in the sauce.
- Use a thermometer to ensure chicken is cooked to a safe internal temperature of 165°F (74°C).
- Substitute vegetable oil with canola or peanut oil for frying.
- Make the hot honey sauce ahead and reheat gently before serving.
- You can swap rice for cauliflower rice or quinoa for a healthier alternative.
- Leftover chicken and sauce can be refrigerated and reheated but may lose some crispiness.
- For a gluten-free option, use gluten-free flour and panko breadcrumbs.
