hot honey chicken and rice bowls

C. Sophie

Enjoy crispy, sweet, and spicy hot honey chicken and rice bowls with a sticky glaze and fluffy rice. A quick, flavorful meal perfect for any night!

Prep Time 20

Cook Time 25

Total Time 45

Course Main Course

Cuisine American, Fusion

Servings 4 Servings

Calories 580 kcal

1 lb boneless skinless chicken thighs or breasts (thighs offer more juiciness, but breasts work well too)
½ cup buttermilk helps tenderize the chicken and ensures the breading sticks
1 teaspoon salt enhances the overall seasoning
½ teaspoon black pepper adds depth to the flavor
1 teaspoon garlic powder brings a rich, savory note
½ teaspoon smoked paprika adds subtle smokiness
½ teaspoon cayenne pepper optional, for extra heat
½ cup cornstarch creates a light, crispy texture in the coating
1 cup panko breadcrumbs for an extra crunchy exterior
½ cup all-purpose flour helps bind the breading for an even, golden crust
2 large eggs beaten (ensures a sturdy breading that doesn’t fall apart)
Oil for frying vegetable oil, canola oil, or peanut oil work best for a light, crispy finish

½ cup honey the base of the glaze, providing natural sweetness
1-2 teaspoons hot sauce or chili flakes adjust based on your spice preference
1 tablespoon unsalted butter creates a smooth, rich texture
1 teaspoon apple cider vinegar adds a slight tang to balance the sweetness
¼ teaspoon salt enhances all the flavors
Pro Tip: If you prefer a milder glaze reduce the hot sauce or mix in a tablespoon of maple syrup for a more balanced sweetness.

2 cups cooked jasmine or basmati rice both are aromatic and fluffy, perfect for bowls
1 tablespoon sesame oil adds a nutty depth of flavor
1 teaspoon soy sauce lightly seasons the rice
Alternative Grains: If you’re looking for a healthier lower-carb option, swap the rice for quinoa, cauliflower rice, or farro.
For the Toppings and Garnishes
Toppings add freshness crunch, and contrast to balance the richness of the crispy chicken and glaze.
1 avocado sliced (adds creamy texture and balances the spice)
1 tablespoon sesame seeds enhances flavor and adds crunch
2 green onions chopped (provides a mild, fresh bite)
1 teaspoon red pepper flakes optional, for those who love extra heat
1 small cucumber thinly sliced (for a cool, refreshing contrast)
Lime wedges a squeeze of lime juice brightens up the flavors
Ingredient Swaps and Variations
Make it gluten-free: Swap all-purpose flour for gluten-free flour and use gluten-free panko breadcrumbs.
Switch up the protein: Try this recipe with shrimp tofu, or even cauliflower for a vegetarian option.
Adjust the spice level: If you love extra heat increase the cayenne pepper in the breading and add extra chili flakes to the glaze.
Add extra crunch: Sprinkle crushed peanuts or crispy shallots over the top for more texture.

Marinating the chicken in buttermilk helps tenderize the meat while ensuring that the breading adheres properly.
In a large mixing bowl, combine:
½ cup buttermilk
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon cayenne pepper (optional, for heat)
Add the chicken pieces to the marinade, making sure they are fully coated.
Cover and refrigerate for at least 30 minutes (or up to overnight for deeper flavor).

A well-structured breading station ensures an even, crunchy coating on the chicken.
Set up three shallow bowls:
Bowl 1: Combine ½ cup cornstarch and ½ cup all-purpose flour for a light, crispy texture.
Bowl 2: Beat 2 large eggs until smooth.
Bowl 3: Mix 1 cup panko breadcrumbs with a pinch of salt and smoked paprika for extra flavor.
Remove the marinated chicken and shake off excess buttermilk.
Coat each piece first in the flour-cornstarch mixture, then dip into the beaten eggs, and finally press into the panko breadcrumbs to ensure an even coating.
Place the coated chicken on a wire rack and let it rest for 5-10 minutes to help the breading adhere.

The cooking method you choose will determine the crispiness of your chicken.
Deep-Fry Method (Maximum Crispiness)
Heat 2-3 inches of oil in a deep pan to 350°F (175°C).
Carefully lower the chicken pieces into the oil, cooking in batches to avoid overcrowding.
Fry for 4-5 minutes per side, until golden brown and crispy.
Transfer to a wire rack to drain excess oil.
Air-Fry Method (Healthier Option)
Preheat the air fryer to 375°F (190°C).
Lightly spray the air fryer basket with cooking oil.
Arrange the chicken pieces in a single layer and air fry for 12-15 minutes, flipping halfway.
Lightly spray the tops with oil for extra crispiness.
Oven-Bake Method (Lower Fat Option)
Preheat the oven to 425°F (220°C).
Arrange the chicken on a greased wire rack over a baking sheet.
Lightly spray with oil and bake for 20-25 minutes, flipping halfway.
Broil for 2-3 minutes at the end for a crispy finish.

While the chicken is cooking, prepare the sticky hot honey glaze to coat the crispy pieces.
In a small saucepan over low heat, combine:
½ cup honey
1-2 teaspoons hot sauce or red pepper flakes (adjust to taste)
1 tablespoon unsalted butter
1 teaspoon apple cider vinegar
¼ teaspoon salt
Stir continuously for 2-3 minutes until the butter melts and the sauce is smooth.
Remove from heat and set aside.

A good rice base soaks up the hot honey glaze and balances the crispy chicken.
Rinse 2 cups of jasmine or basmati rice under cold water until the water runs clear.
In a saucepan, bring 4 cups of water to a boil.
Add the rice, cover, and simmer for 12-15 minutes until fully cooked.
Fluff the rice with a fork and mix in:
1 tablespoon sesame oil
1 teaspoon soy sauce (for extra umami flavor)
Pro Tip: For a healthier option, substitute with quinoa or cauliflower rice.

Keyword Crispy Chicken, easy dinner recip, Hot honey chickene, rice bowls, Spicy Chicken