Description
Crispy fried hot honey chicken served over rice with avocado, pickled red onions, green onions, sesame seeds and optional sriracha mayo.
Ingredients
Scale
- 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