Introduction

This Hot Honey Chicken Bowl combines crispy, tender fried chicken with a sweet and spicy honey sauce for a perfect balance of flavors. Paired with creamy avocado, tangy pickled red onions, and fluffy rice, this dish is a satisfying meal that’s easy to make at home.

A white bowl filled with a base layer of white rice, topped with a layer of charred, glossy, golden-brown chicken pieces coated in sauce with some pieces showing the tender inside. Surrounding the chicken, vibrant green broccoli florets and snap peas add a fresh contrast. Small dollops of white creamy sauce are placed among the vegetables, and finely chopped green herbs are sprinkled evenly over the whole dish. The bowl is set against a soft white marbled surface, with a cup of reddish sauce blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

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
For pickled red onions:

1 red onion, thinly sliced
1/2 cup apple cider vinegar
1/4 cup water
2 tablespoons sugar
1 teaspoon salt

Instructions

Step 1: Thinly slice the red onion for pickling.
Step 2: In a small saucepan, combine apple cider vinegar, water, sugar, and salt. Bring to a simmer over medium heat, stirring until sugar and salt dissolve.
Step 3: Place the sliced onions in a jar or heat-safe bowl. Pour the hot brine over the onions to cover them completely.
Step 4: Let the onions cool to room temperature, then cover and refrigerate for at least 30 minutes. They keep up to 2 weeks.
Step 5: In a medium bowl, mix chicken pieces with buttermilk, hot sauce, garlic powder, onion powder, paprika, salt, and pepper. Refrigerate for 30 minutes to 4 hours.
Step 6: In a shallow dish, whisk together flour, cornstarch, baking powder, salt, and pepper.
Step 7: Remove chicken from marinade. Dredge each piece in the flour mixture, pressing to coat well, then shake off excess.
Step 8: Heat 2-3 inches of vegetable oil in a heavy pot to 350°F (175°C).
Step 9: Fry chicken in batches, avoiding overcrowding. Cook 5-7 minutes per batch, flipping halfway, until golden and cooked through (165°F/74°C internal temperature).
Step 10: Drain fried chicken on a wire rack over paper towels to remove excess oil.
Step 11: In a small saucepan, combine honey, hot sauce, apple cider vinegar, red pepper flakes, and garlic powder. Simmer over low heat for 2-3 minutes until slightly thickened.
Step 12: Taste and adjust heat with more hot sauce or red pepper flakes if desired.
Step 13: Toss the fried chicken in the hot honey sauce until evenly coated.
Step 14: Divide cooked rice into bowls. Top with sauced chicken, sliced avocado, pickled red onions, and chopped green onions.
Step 15: Sprinkle sesame seeds and drizzle with sriracha mayo if you like. Serve immediately.

Tips & Variations

Use chicken breasts instead of thighs if you prefer leaner meat, but reduce marinating time to avoid drying out.
For extra crispiness, double dredge the chicken by dipping it back into the buttermilk and then flour again before frying.
Adjust the spice level in the honey sauce by varying the amount of red pepper flakes or hot sauce to suit your taste.
Swap the rice for quinoa or cauliflower rice for a lighter option.
Add fresh cilantro or chopped peanuts on top for extra flavor and texture.

Storage

Store leftover chicken and toppings separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken in a hot oven or air fryer to keep it crispy. Pickled onions last up to 2 weeks refrigerated. Assemble bowls fresh before serving for best texture.

How to Serve

A white bowl filled with three main layers: the bottom layer is light beige quinoa with a fluffy texture, topped with bright green broccoli florets and chopped green beans on the right side, drizzled lightly with white creamy sauce, and the left and center parts are covered with golden-brown grilled chicken chunks glazed with a shiny dark orange sauce, garnished with small pieces of chopped green herbs; the bowl sits on a white marbled surface with a spoon resting on the broccoli side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pickled red onions ahead of time?

Yes, pickled red onions can be made several days in advance and stored in the refrigerator for up to 2 weeks. The flavor improves as they sit.

What can I substitute for buttermilk?

If you don’t have buttermilk, mix 1/2 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using to create a similar tangy effect.