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Hot Honey Chicken Bowl Recipe

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4.6 from 567 reviews

This Hot Honey Chicken Bowl recipe features crispy fried chicken tossed in a sweet and spicy hot honey sauce, served over a bed of fluffy rice with creamy avocado, tangy pickled red onions, fresh green onions, and a sprinkle of sesame seeds. Perfect for a satisfying meal that balances heat, sweetness, and crunch.

Ingredients

Scale

Chicken and Marinade

  • 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

Dredging Mixture

  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Frying

  • Vegetable oil, for frying (about 2-3 inches depth)

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

Bowl Toppings

  • 2 cups cooked rice (white, brown, or jasmine)
  • 1 avocado, sliced
  • 1/4 cup chopped green onions
  • 1/4 cup pickled red onions (see pickling ingredients below)
  • Sesame seeds, for garnish
  • Optional: Sriracha mayo, for drizzling

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

  1. Slice Red Onions: Thinly slice the red onion into rings or half rings for pickling.
  2. Make Pickling Brine: In a small saucepan, combine apple cider vinegar, water, sugar, and salt. Heat over medium heat, stirring until the sugar and salt dissolve and the mixture simmers.
  3. Pickle Onions: Place the sliced onions in a jar or heat-safe bowl. Pour the hot brine over them, ensuring they are fully submerged.
  4. Cool and Refrigerate: Let onions cool to room temperature, then cover and refrigerate for at least 30 minutes to pickle. They keep refrigerated for up to 2 weeks.
  5. Marinate Chicken: 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 to tenderize and flavor.
  6. Prepare Dredging Mix: In a shallow dish, combine flour, cornstarch, baking powder, salt, and pepper. Whisk together well.
  7. Dredge Chicken: Remove chicken from marinade. Dredge each piece thoroughly in the flour mixture, pressing to coat. Shake off excess.
  8. Heat Oil: In a large heavy-bottomed pot or Dutch oven, pour 2-3 inches of vegetable oil. Heat to 350°F (175°C) over medium-high heat, monitoring temperature carefully.
  9. Fry Chicken: Carefully add coated chicken pieces to oil in batches, avoiding overcrowding. Fry for 5-7 minutes, turning halfway, until golden brown and cooked through (internal temperature 165°F / 74°C).
  10. Drain Chicken: Remove fried chicken with a slotted spoon. Place on a wire rack lined with paper towels to drain excess oil.
  11. Make Hot Honey Sauce: In a small saucepan, combine honey, hot sauce, apple cider vinegar, red pepper flakes, and garlic powder. Simmer over low heat, stirring for 2-3 minutes until slightly thickened.
  12. Taste and Adjust Sauce: Adjust heat by adding more hot sauce or red pepper flakes according to preference.
  13. Toss Chicken in Sauce: Place fried chicken in a large bowl and toss with the hot honey sauce until evenly coated.
  14. Assemble Bowls: Divide cooked rice among serving bowls. Top with hot honey chicken, sliced avocado, pickled red onions, and chopped green onions.
  15. Garnish and Serve: Sprinkle with sesame seeds and drizzle with sriracha mayo if desired. Serve immediately to enjoy the crisp texture.

Notes

  • Pickled onions can be made ahead and stored in the fridge for up to 2 weeks.
  • Adjust red pepper flakes and hot sauce in the honey sauce to control spiciness.
  • Use a thermometer for frying oil to maintain proper temperature and avoid greasy chicken.
  • The recipe works well with chicken breasts but thighs remain juicier.
  • Sriracha mayo can be made by mixing mayonnaise with sriracha sauce to taste.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.

Keywords: hot honey chicken, fried chicken bowl, spicy honey chicken, pickled red onions, crispy chicken, homemade hot sauce

Find it online: https://jedentaglecker.com/hot-honey-chicken-bowl-recipe/