Hi, I am Dulcia, and this Hot Honey Chicken Bowl is one of my go-to weeknight dinners when I want something crispy, sticky, and deeply satisfying.
Origins
This dish borrows ideas from spicy-sweet Southern fried chicken and modern hot honey trends. Hot honey became popular when chefs and home cooks started pairing honey with chili for a glaze that complements fried foods. If you want a quick primer on hot sauce history, see the Wikipedia hot sauce entry: https://en.wikipedia.org/wiki/Hot_sauce. For food-safety guidance when handling poultry, I recommend the USDA food safety resources: https://www.usda.gov/food-safety.
Ingredients
I list everything below exactly as I use it. The recipe yields about 4 servings.
- 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
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
- 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
- 2 cups cooked rice (white, brown, or jasmine)
- 1 avocado, sliced
- 1/4 cup chopped green onions
- 1/4 cup pickled red onions
- Sesame seeds, for garnish
- Optional: Sriracha mayo, for drizzling
- For the quick pickled onions: 1 red onion, thinly sliced; 1/2 cup apple cider vinegar; 1/4 cup water; 2 tablespoons sugar; 1 teaspoon salt
Instructions
- Thinly slice the red onion.
- In a small saucepan, combine the apple cider vinegar, water, sugar, and salt. Bring to a simmer over medium heat, stirring until dissolved.
- Place the sliced red onions in a jar or heat-safe bowl and pour the hot brine over them. Let cool, then refrigerate at least 30 minutes.
- In a medium bowl, combine the chicken, buttermilk, 1 tablespoon hot sauce, garlic powder, onion powder, paprika, salt, and pepper. Refrigerate at least 30 minutes or up to 4 hours.
- In a shallow dish, whisk flour, cornstarch, baking powder, salt, and pepper.
- Dredge the chicken in the flour mixture, pressing to adhere and shaking off excess.
- Heat 2 to 3 inches of vegetable oil to 350°F (175°C) in a heavy pot or Dutch oven.
- Fry the chicken in batches 5 to 7 minutes until golden and 165°F internal temperature. Drain on a rack.
- In a small saucepan, combine honey, 2 tablespoons hot sauce, apple cider vinegar, red pepper flakes, and garlic powder. Simmer 2 to 3 minutes until slightly thickened. Adjust heat to taste.
- Toss the fried chicken in the hot honey until evenly coated.
- Divide rice among bowls and top with hot honey chicken, avocado, pickled red onions, and green onions. Finish with sesame seeds and optional sriracha mayo.
Sticky Honey Hot Chicken Bowls
- Total Time: 1 hr 25 mins
- Yield: 4 servings 1x
Description
Crispy fried hot honey chicken served over rice with avocado, pickled red onions, green onions, sesame seeds and optional sriracha mayo.
Ingredients
- 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
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
- 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
- 2 cups cooked rice (white, brown, or jasmine)
- 1 avocado, sliced
- 1/4 cup chopped green onions
- 1/4 cup pickled red onions
- Sesame seeds, for garnish
- Optional: Sriracha mayo, for drizzling
- 1 red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1/4 cup water
- 2 tablespoons sugar
- 1 teaspoon salt
Instructions
- Thinly slice the red onion.
- In a small saucepan, combine the apple cider vinegar, water, sugar, and salt and bring to a simmer over medium heat, stirring until the sugar and salt are dissolved.
- Place the sliced red onions in a jar or heat-safe bowl and pour the hot brine over the onions, making sure they are submerged.
- Allow the onions to cool to room temperature, then cover and refrigerate for at least 30 minutes or longer for more pickling.
- In a medium bowl, combine the chicken pieces, buttermilk, hot sauce, garlic powder, onion powder, paprika, salt, and pepper; mix well and refrigerate for at least 30 minutes or up to 4 hours.
- In a separate shallow dish, whisk together the flour, cornstarch, baking powder, salt, and pepper.
- Remove the chicken from the refrigerator and dredge each piece in the flour mixture, coating completely and pressing to adhere, then shake off excess flour.
- Pour about 2-3 inches of vegetable oil into a large, heavy-bottomed pot or Dutch oven and heat the oil over medium-high heat to 350?F (175?C).
- Carefully add the dredged chicken to the hot oil in batches, being careful not to overcrowd the pot.
- Fry for about 5-7 minutes per batch, flipping halfway through, until the chicken is golden brown and cooked through (internal temperature 165?F/74?C).
- Remove the fried chicken from the oil with a slotted spoon and place it on a wire rack lined with paper towels to drain excess oil.
- In a small saucepan, combine the honey, hot sauce, apple cider vinegar, red pepper flakes, and garlic powder.
- Bring the mixture to a simmer over low heat, stirring constantly, and simmer for about 2-3 minutes until the sauce is slightly thickened.
- Taste and adjust the amount of hot sauce and red pepper flakes to your liking.
- In a large bowl, toss the fried chicken with the hot honey sauce until evenly coated.
- Divide the cooked rice among bowls and top with the hot honey chicken, sliced avocado, pickled red onions, and chopped green onions.
- Sprinkle with sesame seeds and drizzle with sriracha mayo if desired, then serve immediately.
- Prep Time: 30 mins (plus 30 mins pickling and 30 mins marinating)
- Cook Time: 25 mins
Tips
- I prefer thighs because they stay juicy when fried. If you use breasts, cut them into even pieces so they cook evenly.
- Use a thermometer to check oil temperature and chicken internal temperature for safety and consistency.
- If you like more crisp, double-dredge the chicken: dip back into the buttermilk and then the flour mix again.
- Make the pickled onions ahead. They improve with time and store up to 2 weeks.
Variations
- Spicy-sweet Buffalo style: swap the hot honey for buffalo sauce mixed with a touch of honey.
- Baked option: Coat chicken with a light oil spray and bake at 425°F for 20 to 25 minutes, flipping halfway, until crisp and cooked through.
- Grain bowl swap: Use quinoa or cauliflower rice to reduce carbs.
FAQ
Q: Can I use chicken breasts instead of thighs?
A: Yes, but cut them into uniform pieces and do not overcook. Thighs are more forgiving.
Q: How spicy is this?
A: Moderately spicy. Adjust hot sauce and red pepper flakes to taste. I include red pepper flakes so you can dial heat up or down.
Q: How long do leftovers keep?
A: Store chicken and pickled onions separately in the fridge for up to 3 days. Reheat chicken in a hot oven to keep crisp.
Conclusion
I hope you enjoy this Hot Honey Chicken Bowl as much as I do. It balances crisp texture, sticky-sweet heat, and bright pickled onions for a bowl that is greater than the sum of its parts. If you try it, tag your photos and come back to share how you adjusted the heat.
More of my recipes and baking projects are at my homepage: https://www.dulciarecipes.com/. For detailed cheesecake filling techniques that pair well with special occasion meals, check my guide: https://www.dulciarecipes.com/philadelphia-cheesecake-filling/.