Description
This Hot Honey Chicken Bowl recipe features crispy fried chicken thighs coated in a sweet and spicy hot honey glaze, served over fluffy jasmine or basmati rice and topped with fresh avocado, black beans, corn, cherry tomatoes, and zesty lime. Perfectly balanced with smoky and tangy flavors, this bowl makes a satisfying, flavorful meal ideal for family dinners or casual gatherings.
Ingredients
Scale
Chicken Marinade
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup buttermilk
- 1 tbsp hot sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Dredging Mixture
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
Hot Honey Glaze
- 1/2 cup honey
- 1/4 cup hot sauce
- 1 tbsp apple cider vinegar
- 1 clove garlic, minced
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- 2 tbsp unsalted butter
Rice
- 1 cup jasmine or basmati rice
- 1 3/4 cups water or chicken broth
- 1/2 tsp salt
Toppings
- 1 large avocado, diced
- 1/2 red onion, sliced
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup canned corn, rinsed and drained
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
- 1-2 limes, cut into wedges
- Optional: crumbled feta or cotija cheese, pickled jalapeños, ranch or blue cheese dressing
Instructions
- Prepare Rice: Rinse 1 cup of jasmine or basmati rice under cold water until water runs clear. Combine the rice with 1 3/4 cups of water or chicken broth and 1/2 teaspoon salt in a saucepan. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes. Remove from heat and let the rice rest, covered, for 10 minutes. Fluff with a fork and set aside.
- Marinate Chicken: In a large bowl, combine the 1.5 pounds of chicken thigh pieces with 1/2 cup buttermilk, 1 tablespoon hot sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss well to coat all pieces evenly. Cover and refrigerate to marinate for at least 30 minutes.
- Prepare Hot Honey Sauce: In a small saucepan, mix together 1/2 cup honey, 1/4 cup hot sauce, 1 tablespoon apple cider vinegar, 1 minced garlic clove, 1/2 teaspoon smoked paprika, and optionally 1/4 teaspoon cayenne pepper. Whisk continuously over medium-low heat until the mixture begins to simmer, about 3-5 minutes. Remove from heat and whisk in 2 tablespoons unsalted butter until fully incorporated. Keep the sauce warm.
- Prepare Toppings: Dice the large avocado and thinly slice 1/2 red onion. Rinse and drain 1/2 cup canned black beans and 1/2 cup canned corn. Halve 1/2 cup cherry tomatoes. Chop 1/4 cup fresh cilantro. Cut 1-2 limes into wedges. Prepare optional toppings such as crumbled feta or cotija cheese, pickled jalapeños, ranch or blue cheese dressing if desired.
- Fry Chicken: In a bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon salt, and 1/2 teaspoon black pepper to create the dredging mixture. Remove the chicken from the marinade, letting the excess drip off, then dredge each piece in the dry mixture, shaking off any excess. Heat vegetable oil in a deep pan to between 350-375°F (175-190°C). Fry chicken pieces in batches for 5-7 minutes each until golden brown, crispy, and cooked through (internal temperature of 165°F/74°C). Transfer the fried chicken to a wire rack to drain.
- Glaze Chicken: While still warm, toss the crispy fried chicken pieces with a generous amount of the prepared hot honey sauce until all are evenly coated and glossy.
- Assemble Bowls: Spoon the warm fluffy rice into serving bowls. Arrange the hot honey glazed chicken over the rice. Add diced avocado, sliced red onion, black beans, corn, and cherry tomatoes on top. Garnish with fresh chopped cilantro and a wedge of lime. Serve immediately, offering optional toppings on the side.
Notes
- Marinating the chicken for at least 30 minutes enhances the flavor and tenderness.
- Use buttermilk or plain yogurt as a marinade base for the best texture.
- Adjust the amount of hot sauce and cayenne in the glaze to control heat level.
- Frying temperature is critical; too hot will burn the exterior, too low results in greasy chicken.
- Use a thermometer to ensure chicken reaches safe internal temperature of 165°F (74°C).
- Leftover hot honey sauce can be stored in the fridge and gently reheated.
- For a gluten-free option, substitute flour with a gluten-free flour blend.
- This recipe is best served fresh but can be reheated carefully in an oven or air fryer to maintain crispiness.
