Hot Honey Chicken Rice Bowl
America's viral sweet-heat comfort bowl — crispy pan-fried chicken thighs glazed with hot honey (honey blended with chilli flakes and a little apple cider vinegar), served over fluffy rice with pickled jalapeños, fresh herbs and a cool Greek yoghurt drizzle.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Season chicken with salt, garlic powder, paprika; dust in cornflour. Pan-fry in hot oil 6–7 minutes per side until crispy and cooked through. Remove.
About 5 min
Hot honey: in the same pan, melt butter, add garlic, cook 30 seconds. Add honey, chilli flakes and vinegar. Simmer 1 minute until slightly thickened.
About 14 min
Slice or leave whole the chicken thighs; return to pan and toss in the hot honey glaze.
About 14 min
Serve over rice bowls.
About 14 min
Top with pickled jalapeños, spring onions, coriander and a drizzle of cold Greek yoghurt. The contrast of hot-sweet glaze and cold yoghurt is the key.
About 3 min
Nutrition per serving (estimate)
- Calories
- 520
- Protein
- 36 g
- Carbs
- 58 g
- Fat
- 16 g
- Fibre
- 2 g
- Sugar
- 22 g
- Sodium
- 680 mg
Contains: gluten, dairy
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Recipe by Boon Tools.