Description
Hot Honey Chicken Bowl crispy chicken tossed in a sweet-spicy honey glaze, served over rice with vegetables. Bold, balanced, and weeknight-ready.
Ingredients
1 ½ lbs boneless chicken thighs or breasts, cut into chunks
½ cup cornstarch
½ cup flour
1 tsp paprika
1 tsp garlic powder
½ tsp salt
½ tsp black pepper
2 eggs, beaten
3 tbsp olive oil (or neutral oil)
3 cups cooked jasmine rice
1 cup steamed broccoli
1 cup sliced cucumber
1 cup shredded carrots
—Hot Honey Sauce—
½ cup honey
2 tbsp hot sauce (or 1 tsp red pepper flakes)
1 tbsp apple cider vinegar
2 tbsp butter
Instructions
1. In a shallow bowl, mix cornstarch, flour, paprika, garlic powder, salt, and pepper. In another bowl, whisk eggs.
2. Dip chicken chunks into egg, then dredge in flour mixture. Shake off excess.
3. Heat oil in skillet over medium-high. Fry chicken 4–5 minutes per side until golden brown and cooked through. (Air fry option: 400°F, 12–14 minutes, flipping halfway.)
4. In a saucepan, melt butter. Stir in honey, hot sauce, and vinegar. Simmer 2 minutes until glossy.
5. Toss chicken in glaze. Assemble bowls with rice, broccoli, cucumber, carrots. Top with glazed chicken and drizzle extra sauce.
Notes
Air fryer method keeps it lighter.
Use thighs for juicier bites, breasts for leaner option.
Adjust chili or hot sauce to control heat.
Store chicken and glaze separately for meal prep; combine before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop or Air Fryer
- Cuisine: American Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 28 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 135 mg