Description
These Hot Honey Chicken Bowls combine tender, crispy chicken coated in a sweet and spicy honey sauce, served over a base of rice or greens with fresh and tangy toppings. Perfect for a flavorful and satisfying dinner that’s easy to prepare in under an hour.
Ingredients
Scale
Chicken and Breading
- 1½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized chunks
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar or lemon juice)
- ½ cup flour
- 1 cup panko breadcrumbs
- ½ tsp paprika
- Salt and pepper, to taste
- Olive oil spray (for baking/air-frying)
Hot Honey Sauce
- ½ cup honey
- 2 tbsp hot sauce (like Frank’s RedHot or sriracha)
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
- Pinch red pepper flakes (optional)
Bowls and Toppings
- Cooked rice, quinoa, or cauliflower rice
- Sliced cucumbers, shredded carrots, or cabbage slaw
- Avocado slices or guacamole
- Pickled red onions or jalapeños
- Optional drizzle: ranch, Greek yogurt, or tahini sauce
Instructions
- Marinate the Chicken: Soak the bite-sized chicken pieces in buttermilk (or milk with vinegar/lemon juice) for at least 15 minutes to tenderize and add flavor while you prepare other ingredients.
- Bread the Chicken: In a shallow bowl, mix panko breadcrumbs, flour, paprika, salt, and pepper. Dredge each piece of marinated chicken thoroughly until fully coated with the breadcrumb mixture.
- Bake or Air-Fry the Chicken:
Oven method: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and spray with olive oil. Arrange coated chicken pieces on the sheet and bake for 20–22 minutes, flipping halfway through to ensure even crispiness.
Air fryer method: Preheat the air fryer to 400°F (200°C). Arrange chicken pieces in a single layer, spray lightly with oil, and cook for 10–12 minutes, flipping once until golden and crispy. - Make the Hot Honey Sauce: In a small saucepan, combine honey, hot sauce, apple cider vinegar, garlic powder, and red pepper flakes if using. Simmer gently for 2–3 minutes until the sauce is warm and slightly thickened, stirring occasionally.
- Toss and Build the Bowls: Toss the crispy chicken pieces in the warm hot honey sauce until well coated. To assemble bowls, layer cooked rice, quinoa, or cauliflower rice as the base, then top with sauced chicken. Add fresh toppings such as cucumbers, shredded carrots, cabbage slaw, avocado slices or guacamole, and pickled red onions or jalapeños. Optionally drizzle with ranch, Greek yogurt, or tahini sauce. Serve warm and enjoy!
Notes
- You can substitute chicken thighs with breasts, but thighs stay juicier and more flavorful.
- For a dairy-free marinade, use plant-based milk with lemon juice or vinegar.
- Adjust the amount of hot sauce and red pepper flakes to tailor the heat level to your preference.
- Use cauliflower rice for a low-carb alternative.
- Leftover sauce can be refrigerated for up to 1 week and reheated gently before use.
