Description
Crispy chicken rice bowls topped with a sweet-spicy hot honey sauce, served over fluffy rice with fresh vegetables for a balanced, flavorful meal.
Ingredients
- 1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups cooked white or jasmine rice
- 1 cup shredded lettuce or cabbage
- 1 cup diced cucumber
- 1 cup shredded carrots
- 1/4 cup sliced green onions
- Oil, for frying
- 1/3 cup honey
- 1 tablespoon hot sauce
- 1 teaspoon red pepper flakes
- 1 tablespoon butter
Instructions
- Place the chicken pieces in a bowl with the buttermilk and let marinate for at least 20 minutes.
- In a separate bowl, mix the flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper.
- Remove the chicken from the buttermilk, letting excess drip off, then coat each piece in the flour mixture.
- Heat oil in a skillet or deep pan over medium-high heat.
- Fry the chicken in batches for 4–6 minutes, or until golden brown, crispy, and cooked through.
- Transfer the chicken to a paper towel-lined plate to drain.
- In a small saucepan, combine honey, hot sauce, red pepper flakes, and butter. Warm over low heat until smooth.
- Toss the crispy chicken with the hot honey sauce until evenly coated.
- Divide cooked rice between bowls and top with lettuce or cabbage, cucumber, carrots, green onions, and hot honey chicken.
- Serve immediately while the chicken is crispy.
Notes
- For extra crunch, double-coat the chicken by dipping it back into buttermilk and flour mixture before frying.
- Adjust the amount of hot sauce and red pepper flakes to control the spice level.
- Chicken thighs stay juicier, while chicken breasts are leaner.
- Serve with ranch, spicy mayo, or extra hot honey if desired.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Frying
- Cuisine: American