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

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★★★★★

4.9 from 53 reviews

A flavorful Honey Chicken Bowl featuring crispy fried chicken coated in a spicy-sweet hot honey sauce, served over rice and topped with creamy avocado, pickled red onions, green onions, and sesame seeds. This dish combines crunchy, tangy, and savory elements for a delightful meal perfect for lunch or dinner.

Ingredients

Scale

Chicken Marinade

  • 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

Dredging Mixture

  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Frying

  • Vegetable oil, for frying (about 2-3 inches deep)

Hot Honey Sauce

  • 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

Bowl Toppings and Assembly

  • 2 cups cooked rice (white, brown, or jasmine)
  • 1 avocado, sliced
  • 1/4 cup chopped green onions
  • 1/4 cup pickled red onions (see 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

  1. Prepare Pickled Red Onions: Thinly slice 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 are dissolved. Place the sliced onions in a jar or heat-safe bowl and pour the hot brine over them, ensuring they are submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes. They can be stored in the fridge for up to 2 weeks.
  2. Marinate Chicken: In a medium bowl, mix chicken pieces with buttermilk, hot sauce, garlic powder, onion powder, paprika, salt, and pepper. Stir well to coat the chicken and refrigerate for at least 30 minutes or up to 4 hours, allowing flavors to meld.
  3. Prepare Dredging Mixture: In a shallow dish, whisk together the flour, cornstarch, baking powder, salt, and black pepper. This mixture will create a crispy coating for the chicken.
  4. Coat Chicken: Remove chicken from the marinade. Dredge each piece thoroughly in the flour mixture, pressing gently to ensure the coating sticks well. Shake off any excess flour before frying.
  5. Heat Oil: Pour 2-3 inches of vegetable oil into a heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat until it reaches 350°F (175°C), using a thermometer to check the temperature for safety and consistency.
  6. Fry Chicken: Carefully add chicken pieces to the hot oil in batches, avoiding overcrowding to maintain oil temperature. Fry for 5-7 minutes per batch, flipping halfway, until golden brown and cooked through (internal temperature of 165°F/74°C).
  7. Drain Chicken: Remove fried chicken with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil, keeping it crispy.
  8. Make Hot Honey Sauce: In a small saucepan, combine honey, hot sauce, apple cider vinegar, red pepper flakes, and garlic powder. Simmer over low heat, stirring constantly for 2-3 minutes until the sauce thickens slightly. Adjust spiciness by modifying hot sauce and red pepper flakes according to taste.
  9. Toss Chicken in Sauce: Place the fried chicken in a large bowl and toss with the hot honey sauce until each piece is evenly coated with the sticky, spicy glaze.
  10. Assemble Bowls: Divide cooked rice among serving bowls. Top rice with hot honey chicken, sliced avocado, pickled red onions, and chopped green onions. Garnish with sesame seeds and drizzle with sriracha mayo if desired. Serve immediately for best texture and flavor.

Notes

  • For best results, use a thermometer to maintain oil temperature during frying.
  • Pickled red onions can be prepared in advance and stored refrigerated for up to 2 weeks.
  • Adjust the amount of red pepper flakes and hot sauce in the sauce to suit your heat preference.
  • Use any type of rice you prefer: white, brown, or jasmine.
  • Sriracha mayo drizzle is optional but adds a creamy, spicy contrast to the dish.
  • Ensure chicken pieces are uniformly sized for even cooking.

Keywords: Honey chicken bowl, fried chicken, hot honey sauce, pickled red onions, crispy chicken, spicy chicken bowl

Find it online: https://dinewithlily.com/honey-hot-chicken-grain-bowl-with-avocado-and-pickled-red-onions-recipe/