Hot Honey Chicken Bowl

Why You’ll Love This Recipe

This recipe is both satisfying and exciting, with the perfect mix of spicy heat and honeyed sweetness. It’s easy to customize with your favorite grains, vegetables, or proteins, and comes together quickly with minimal fuss. Whether you love bold flavors or need a new weeknight favorite, this chicken bowl checks all the boxes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chicken breast or thighs, cut into bite-sized pieces

• All-purpose flour or cornstarch (for coating)

• Eggs

• Salt and pepper

• Garlic powder

• Olive oil or vegetable oil (for pan-frying)

• Honey

• Hot sauce (like sriracha, Frank’s RedHot, or your favorite)

• Apple cider vinegar or rice vinegar

• Cooked rice or quinoa

• Cucumber, sliced

• Shredded carrots

• Avocado, sliced

• Green onions, chopped

• Sesame seeds (optional for garnish)

Directions

1. In a bowl, season chicken with salt, pepper, and garlic powder.

2. Dredge the chicken in flour or cornstarch, then dip in beaten eggs, then back into the flour for a crispy coating.

3. Heat oil in a skillet over medium-high heat. Add chicken and cook until golden and crispy, about 4–5 minutes per side. Set aside.

4. In a small saucepan, combine honey, hot sauce, and vinegar. Simmer for 2–3 minutes until slightly thickened.

5. Toss the cooked chicken in the hot honey glaze until well coated.

6. In serving bowls, layer rice or quinoa, then top with glazed chicken, cucumber, shredded carrots, avocado, and green onions.

7. Sprinkle with sesame seeds if desired and serve immediately.

Servings and timing

This recipe makes about 4 servings.
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes

Variations

• Grilled Version: Grill the chicken instead of frying for a lighter option.

• Spicier: Increase the amount of hot sauce or add red pepper flakes.

• Vegan Swap: Use crispy tofu instead of chicken and agave syrup instead of honey.

• Low-Carb: Serve over cauliflower rice or greens instead of rice.

• Add Crunch: Top with chopped peanuts or cashews for extra texture.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, warm the chicken separately in a skillet or microwave until hot. Reheat rice and veggies as needed, and reassemble the bowls before serving.
For best results, keep the veggies and chicken separate when storing to maintain texture.

FAQs

Can I bake the chicken instead of frying?

Yes, bake at 400°F (200°C) for about 20–25 minutes, flipping halfway, until crispy and cooked through.

What’s the best type of hot sauce for the glaze?

Any hot sauce works—sriracha for smooth heat, Frank’s for tang, or your favorite for a custom twist.

Can I make this gluten-free?

Yes, use gluten-free flour or cornstarch, tamari instead of soy sauce (if used), and check your hot sauce ingredients.

Is this dish very spicy?

It’s mildly spicy with a sweet balance, but you can adjust the heat level to your taste.

What rice works best for this bowl?

Jasmine, basmati, brown rice, or even quinoa are all great options.

Can I use pre-cooked chicken?

Yes, toss pre-cooked chicken in the glaze and warm it in a pan until coated and heated through.

How long does the hot honey sauce keep?

It lasts up to 1 week in the fridge in a sealed container. Reheat gently before using.

Can I add more vegetables?

Absolutely—steamed broccoli, edamame, or red cabbage are great additions.

What protein alternatives can I use?

Try shrimp, crispy tofu, or seared tempeh for a different protein base.

Can I meal prep this recipe?

Yes, just store components separately and assemble before eating to keep textures fresh.

Conclusion

The Hot Honey Chicken Bowl brings bold flavor, vibrant color, and satisfying crunch all in one dish. It’s easy to make, endlessly customizable, and just the right combination of sweet and spicy. Whether you’re cooking for yourself or a crowd, this bowl is sure to become a regular favorite.