Ingredients

1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces

1/2 cup buttermilk

1 tablespoon hot sauce (such as Frank’s RedHot)

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup all-purpose flour

1/2 cup cornstarch

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon black pepper

Vegetable oil, for frying

1/2 cup honey

2 tablespoons hot sauce (such as Frank’s RedHot or sriracha)

1 tablespoon apple cider vinegar

1 teaspoon red pepper flakes (adjust to taste)

1/2 teaspoon garlic powder

2 cups cooked rice (white, brown, or jasmine)

1 avocado, sliced

1/4 cup chopped green onions

1/4 cup pickled red onions (see directions below)

Sesame seeds, for garnish

Optional: Sriracha mayo, for drizzling

Pickled Red Onions:

1 red onion, thinly sliced
1/2 cup apple cider vinegar
1/4 cup water
2 tablespoons sugar
1 teaspoon salt

Instructions

Step 1: Prepare the pickled red onions by thinly slicing the red onion. In a small saucepan, combine apple cider vinegar, water, sugar, and salt. Bring to a simmer over medium heat, stirring until sugar and salt dissolve.

Step 2: Place the sliced onions in a jar or heat-safe bowl. Pour the hot brine over the onions, ensuring they are fully submerged. Let them cool to room temperature, then cover and refrigerate for at least 30 minutes.

Step 3: In a medium bowl, mix the chicken pieces with buttermilk, hot sauce, garlic powder, onion powder, paprika, salt, and black pepper. Refrigerate for 30 minutes up to 4 hours to marinate.

Step 4: In a shallow dish, whisk together flour, cornstarch, baking powder, salt, and black pepper.

Step 5: Remove chicken from the fridge. Dredge each piece in the flour mixture, pressing to coat fully. Shake off excess flour.

Step 6: Heat 2-3 inches of vegetable oil in a heavy-bottomed pot or Dutch oven to 350°F (175°C).

Step 7: Fry the chicken in batches, avoiding overcrowding, for 5-7 minutes, flipping halfway, until golden brown and cooked through (165°F/74°C internal temperature).

Step 8: Remove chicken with a slotted spoon to a wire rack lined with paper towels to drain excess oil.

Step 9: In a small saucepan, combine honey, hot sauce, apple cider vinegar, red pepper flakes, and garlic powder. Simmer over low heat, stirring for 2-3 minutes until slightly thickened. Adjust heat by adding more hot sauce or red pepper flakes if desired.

Step 10: Toss the fried chicken in the hot honey sauce until well coated.

Step 11: Divide cooked rice into bowls and top with the sauced chicken, sliced avocado, pickled red onions, and chopped green onions.

Step 12: Garnish with sesame seeds and drizzle with sriracha mayo if you like. Serve immediately.

Tips & Variations

Marinate the chicken longer, up to 4 hours, for extra tenderness and flavor.

Use any type of cooked rice you prefer: jasmine for fragrance, brown for nuttiness, or white for simplicity.

Adjust the heat level by varying the amount of hot sauce and red pepper flakes in the honey sauce.

For a lighter version, bake the chicken instead of frying, though it won’t be as crispy.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but thighs remain juicier and more flavorful after frying.

How do I make this recipe less spicy?

Reduce the amount of hot sauce and red pepper flakes in both the marinade and the honey sauce. You can also omit the red pepper flakes entirely for mild sweetness.

Dinner

Honey Hot Chicken Grain Bowl with Avocado and Pickled Red Onions Recipe

Introduction