Hot Honey Chicken Bowl

Why You’ll Love This Recipe

This bowl is a delicious fusion of spicy-sweet flavor and wholesome ingredients. The hot honey glaze adds just the right amount of heat and stickiness to the crispy chicken, while the rice and veggies cool things down with texture and freshness. It’s easy to customize, great for meal prep, and much healthier than takeout without sacrificing flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken:
boneless, skinless chicken breasts or thighs
cornstarch or flour (for coating)
salt
black pepper
garlic powder
paprika
eggs (for breading)
panko breadcrumbs (optional, for extra crunch)
olive oil or avocado oil (for cooking)

For the hot honey glaze:
honey
hot sauce (like Frank’s RedHot or sriracha)
red pepper flakes (optional, for more heat)
apple cider vinegar or lemon juice
butter (optional, for richness)

For the bowl:
cooked white rice, brown rice, or quinoa
cucumber (sliced or diced)
shredded carrots
avocado (sliced)
pickled red onions
green onions (sliced)
sesame seeds (optional, for garnish)

Directions

1. Prepare the chicken:
   Cut chicken into bite-sized pieces. Season with salt, pepper, garlic powder, and paprika.
   Dredge each piece in flour or cornstarch, dip into beaten egg, and then coat in panko if using.
2. Cook the chicken:
   Heat oil in a skillet over medium heat. Cook chicken until golden brown and cooked through, about 4–5 minutes per side. Set aside on a paper towel-lined plate.
3. Make the hot honey glaze:
   In a small saucepan, combine honey, hot sauce, apple cider vinegar, red pepper flakes, and butter (if using). Heat gently until bubbly, then remove from heat.
4. Toss the chicken in glaze:
   Place cooked chicken in a bowl and pour the hot honey glaze over it. Toss until evenly coated.
5. Assemble the bowls:
   Add rice or grains to the bottom of each bowl. Top with hot honey chicken, cucumber, carrots, avocado, pickled onions, and any other desired toppings.
6. Garnish and serve:
   Sprinkle with sesame seeds and sliced green onions. Serve warm.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

• Air Fryer Version: Cook breaded chicken at 400°F for 12–15 minutes, flipping halfway through.
• Spicier Version: Add extra hot sauce or cayenne pepper to the glaze.
• Lighter Version: Use grilled chicken instead of breaded and pan-fried.
• Low-Carb: Serve over cauliflower rice or a bed of leafy greens.
• Vegan Option: Use crispy tofu or cauliflower bites with the same hot honey glaze (using maple syrup instead of honey).

Storage/Reheating

Store leftover chicken and bowl ingredients separately in airtight containers in the refrigerator for up to 4 days. Reheat the chicken in a skillet or air fryer for best texture. Reheat rice separately and assemble the bowl fresh to preserve texture and flavor. The hot honey glaze can be made ahead and stored in the fridge for up to 1 week.

FAQs

Can I use store-bought hot honey?

Yes, but homemade allows you to control the spice level and flavor balance.

What kind of rice works best?

White rice, jasmine, brown rice, or even cilantro-lime rice work perfectly.

Is this recipe very spicy?

It has a mild to moderate heat level, which you can adjust by varying the amount of hot sauce and red pepper flakes.

Can I bake the chicken instead of frying?

Yes, bake at 400°F for 20–25 minutes or until golden and crispy, flipping halfway through.

Can I make it gluten-free?

Yes, use gluten-free flour or cornstarch and gluten-free breadcrumbs or skip the breading altogether.

What’s the best hot sauce to use?

Frank’s RedHot, sriracha, or your favorite cayenne-style hot sauce all work well.

Can I use chicken thighs instead of breasts?

Absolutely—chicken thighs stay juicy and are great for this recipe.

How do I keep the chicken crispy after glazing?

Lightly glaze the chicken just before serving, or serve the glaze on the side as a drizzle.

What toppings go best with this bowl?

Pickled onions, avocado, shredded cabbage, cilantro, and sesame seeds are all great options.

Can I meal prep this bowl?

Yes, cook the chicken and rice ahead of time and store separately. Assemble just before eating for best texture.

Conclusion

The Hot Honey Chicken Bowl is the perfect mix of comfort and kick—crispy, sticky, spicy, and sweet, all balanced by cool, fresh toppings. Whether you’re meal prepping, feeding a crowd, or just craving bold flavors, this bowl delivers a restaurant-quality meal right at home. One bite, and it might just become your new favorite.

Hot Honey Chicken Bowl

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Hot Honey Chicken Bowl is a sweet and spicy meal featuring crispy chicken tossed in a homemade hot honey glaze, served over rice with fresh toppings like cucumber, avocado, and pickled onions. It’s bold, flavorful, and perfect for a fast, satisfying dinner.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 bowls
• Category: Dinner, Lunch
• Method: Pan-Fried, Assembled
• Cuisine: American, Fusion

Ingredients

• For the chicken:
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1/2 cup cornstarch or flour (for coating)
  • 2 eggs, beaten
  • 1 cup panko breadcrumbs (optional, for extra crunch)
  • 1 tsp garlic powder
  • 1 tsp paprika
  • Salt and pepper to taste
  • Olive oil or avocado oil, for cooking
• For the hot honey glaze:
  • 1/3 cup honey
  • 2–3 tbsp hot sauce (Frank’s RedHot or sriracha)
  • 1 tsp apple cider vinegar or lemon juice
  • 1/4 tsp red pepper flakes (optional)
  • 1 tbsp butter (optional)
• For the bowl:
  • 2 cups cooked white rice, brown rice, or quinoa
  • 1/2 cup shredded carrots
  • 1/2 cucumber, sliced or diced
  • 1 avocado, sliced
  • 1/4 cup pickled red onions
  • 2 green onions, sliced
  • 1 tbsp sesame seeds (optional, for garnish)

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Instructions

1. Prep the chicken: Season chicken with salt, pepper, garlic powder, and paprika. Dredge in cornstarch or flour, dip in beaten eggs, and coat in panko breadcrumbs if using.
2. Cook the chicken: Heat oil in a skillet over medium heat. Add chicken pieces and cook for 4–5 minutes per side until golden and cooked through. Set aside on paper towels.
3. Make the glaze: In a small saucepan, combine honey, hot sauce, vinegar, red pepper flakes, and butter. Heat until bubbly, then remove from heat.
4. Glaze the chicken: Toss cooked chicken with the hot honey glaze until evenly coated.
5. Assemble the bowls: Add cooked rice to each bowl. Top with glazed chicken, cucumber, carrots, avocado, and pickled onions.
6. Garnish and serve: Sprinkle with green onions and sesame seeds. Serve immediately.

Notes

• For extra crispiness, air fry the chicken at 400°F for 12–15 minutes.
• To keep chicken crispy, add glaze right before serving.
• Use maple syrup for a vegan glaze alternative.
• Try serving with cauliflower rice for a low-carb option.

Nutrition

• Serving Size: 1 bowl
• Calories: 520
• Sugar: 15g
• Sodium: 720mg
• Fat: 20g
• Saturated Fat: 4g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 4g
• Protein: 35g
• Cholesterol: 115mg