Hot Honey Chicken Bowls (Print Version)
# Ingredients:
→ Chicken
01 -
680 g boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
02 -
Salt, to taste
03 -
Black pepper, to taste
04 -
65 g cornstarch or flour, for coating
05 -
30 ml olive oil
→ Hot Honey Sauce
06 -
80 ml honey
07 -
30 ml hot sauce (such as Frank's RedHot or Sriracha)
08 -
15 ml apple cider vinegar
09 -
1 garlic clove, grated or minced
10 -
Pinch red pepper flakes (optional, for extra heat)
11 -
Salt, to taste
→ Bowls
12 -
Cooked rice, quinoa, or cauliflower rice, for serving
13 -
Shredded cabbage or coleslaw mix
14 -
Sliced avocado
15 -
Pickled onions
16 -
Chopped cilantro or green onions
17 -
Sesame seeds (optional)
# Instructions:
01 -
Season chicken pieces with salt and black pepper. Dredge thoroughly in cornstarch or flour until evenly coated.
02 -
Heat olive oil in a large skillet over medium-high heat. Cook chicken in batches, ensuring each piece turns golden and is fully cooked, about 3–4 minutes per side. If using an air fryer, cook at 200°C for 12–14 minutes, flipping halfway.
03 -
In a small saucepan, combine honey, hot sauce, apple cider vinegar, garlic, and red pepper flakes. Simmer gently over low heat for 3–5 minutes until slightly thickened. Season with salt as needed.
04 -
Transfer cooked chicken to a large bowl and toss with the hot honey sauce, ensuring all pieces are coated evenly.
05 -
Start with a base of warm rice (or desired grain) in each bowl. Arrange hot honey chicken, shredded cabbage, avocado slices, pickled onions, and fresh herbs on top. Garnish with sesame seeds if desired and serve immediately.
# Notes:
01 -
For a vegetarian bowl, substitute tofu or roasted cauliflower for chicken.
02 -
Adjust spice level by increasing hot sauce or adding fresh jalapeños.
03 -
Swap honey for maple syrup for a deeper flavor profile.
04 -
Add a fried or soft-boiled egg for additional richness.
05 -
Use leafy greens instead of grains for a lighter base.