Introduction

This Hot Honey Chicken Bowl is a perfect balance of crispy, spicy, and sweet flavors all in one satisfying meal. Tender fried chicken thighs are tossed in a sticky hot honey sauce and served over fluffy rice with fresh avocado and tangy pickled red onions. It’s an easy, flavorful dish that’s sure to become a new favorite.

A bowl filled with three main layers is shown: the base layer is white steamed rice with a soft texture, the middle layer consists of bright green broccoli and snap peas mixed with small drops of white cream, and the top layer features pieces of glazed, golden-brown grilled chicken with charred edges, sprinkled with fresh green herbs. The bowl is white with a subtle textured rim, and it sits on a white marbled surface. The image captures the vibrant colors and textures clearly, with a small white bowl of sauce visible in the background. Photo taken with an iphone --ar 4:5 --v 7

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 (see instructions below)
Sesame seeds, for garnish
Optional: Sriracha mayo, for drizzling
For pickled red onions:
1 red onion, thinly sliced
1/2 cup apple cider vinegar
1/4 cup water
2 tablespoons sugar
1 teaspoon salt

Instructions

Prepare the pickled red onions: 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 the sugar and salt dissolve.
Pickle the onions: Place the sliced onions in a jar or heat-safe bowl. Pour the hot brine over the onions, ensuring they are fully submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes. They will keep for up to 2 weeks.
Marinate the chicken: In a medium bowl, mix the chicken pieces with buttermilk, 1 tablespoon hot sauce, garlic powder, onion powder, paprika, salt, and black pepper. Refrigerate for at least 30 minutes, up to 4 hours.
Make the coating: In a separate shallow dish, whisk together flour, cornstarch, baking powder, salt, and black pepper.
Dredge the chicken: Remove chicken from marinade. Coat each piece thoroughly in the flour mixture, pressing to adhere and shaking off excess.
Heat the oil: Pour 2-3 inches of vegetable oil into a heavy-bottomed pot and heat to 350°F (175°C).
Fry the chicken: Fry the chicken in batches without overcrowding, about 5-7 minutes per batch, turning halfway, until golden and cooked through (165°F/74°C internal temperature). Drain on paper towels over a wire rack.
Make the hot honey sauce: In a small saucepan, combine honey, 2 tablespoons hot sauce, apple cider vinegar, red pepper flakes, and garlic powder. Simmer over low heat, stirring, until slightly thickened, about 2-3 minutes. Adjust heat to taste.
Toss the chicken: In a large bowl, toss the fried chicken with the hot honey sauce until evenly coated.
Assemble the bowls: Divide cooked rice among bowls. Top with hot honey chicken, sliced avocado, pickled red onions, and chopped green onions.
Garnish and serve: Sprinkle with sesame seeds and drizzle sriracha mayo if desired. Serve immediately.

Tips & Variations

Use chicken breasts if you prefer leaner meat, but adjust frying time to avoid drying out.
For extra crunch, double dredge the chicken by dipping coated pieces back into the buttermilk and flour mixture.
Adjust the amount of hot sauce and red pepper flakes in the sauce to customize spiciness.
Try swapping rice for quinoa or cauliflower rice for a lighter option.
Make the pickled onions a day ahead to deepen their flavor.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Keep the sauce separate if possible to maintain crispiness. Reheat gently in a skillet over medium heat until warmed through. Pickled red onions will last up to 2 weeks refrigerated.

How to Serve

A white bowl contains a three-layer dish starting with a base of light beige quinoa with small round grains, topped with bright green steamed broccoli pieces and florets on one side, drizzled with white creamy sauce. The main focus is on the grilled chicken chunks that are golden brown with slightly charred edges and coated in a shiny orange sauce, sprinkled with chopped green herbs. The bowl is placed on a white marbled surface, and a spoon is dipped into the broccoli side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken thighs for this recipe?

Yes, but make sure to fully thaw and pat the chicken dry before marinating and frying for the best texture and even cooking.

Is there a way to bake the chicken instead of frying?

You can bake the coated chicken pieces at 425°F (220°C) on a wire rack over a baking sheet for about 20-25 minutes, turning halfway, until crispy and cooked through. The texture will be less crispy than frying but still delicious.