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Hot Honey Chicken Bowls Recipe

This Hot Honey Chicken Bowls Recipe is a perfect blend of crispy, golden chicken coated in a spicy-sweet honey glaze, served over rice with fresh, crunchy toppings. It’s a quick, flavorful, and customizable meal that’s perfect for busy weeknights or meal prepping.
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Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

For the Chicken:

  • 1.5 lbs boneless skinless chicken breasts or thighs (cut into bite-sized pieces)
  • ½ cup cornstarch
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • 2 tablespoons olive oil or avocado oil

For the Hot Honey Glaze:

  • ⅓ cup honey
  • 2 tablespoons hot sauce Frank’s RedHot, Sriracha, or your favorite
  • 1 tablespoon soy sauce
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon garlic powder
  • ½ teaspoon red pepper flakes optional

For the Bowls:

  • 2 cups cooked rice white, brown, or cauliflower
  • 1 cup shredded cabbage red or green
  • 1 cup sliced cucumbers
  • 1 avocado sliced
  • ½ cup pickled red onions
  • 1 tablespoon sesame seeds
  • 2 tablespoons chopped green onions

Instructions
 

Step 1: Prep the Chicken

  • In a bowl, mix cornstarch, salt, black pepper, and smoked paprika.
  • Toss the chicken pieces in the cornstarch mixture until fully coated.

Step 2: Cook the Chicken

  • Heat oil in a large skillet over medium-high heat.
  • Add the chicken in a single layer and cook for 4-5 minutes per side until golden brown and crispy.
  • Transfer to a plate and set aside.

Step 3: Make the Hot Honey Glaze

  • In a small saucepan, combine honey, hot sauce, soy sauce, apple cider vinegar, garlic powder, and red pepper flakes.
  • Simmer over low heat for 2-3 minutes until slightly thickened.

Step 4: Toss the Chicken in the Glaze

  • Pour the warm glaze over the crispy chicken and toss to coat evenly.

Step 5: Assemble the Bowls

  • Add a base of rice or greens to each bowl.
  • Layer with shredded cabbage, sliced cucumbers, avocado, and pickled red onions.
  • Top with hot honey chicken and garnish with sesame seeds and green onions.

Notes

  • Adjust the spice level by increasing or decreasing the hot sauce and red pepper flakes.
  • For extra crispy chicken, let the coated chicken sit for 5 minutes before frying.
  • Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet for the best texture.
  • Make it low-carb by swapping rice for cauliflower rice or mixed greens.
  • Air Fryer Option: Cook the coated chicken at 375°F for 12-15 minutes, shaking halfway, then toss in the glaze.