why make this recipe
Hot Honey Chicken is a delightful dish that combines the savory flavors of chicken with a spicy sweetness. It’s perfect for a weeknight dinner or impressing your guests at a gathering. The beauty of this recipe lies in its simplicity and the harmony of flavors. The crispy chicken paired with a sweet and spicy sauce will surely leave everyone wanting more!
how to make Hot Honey Chicken
Ingredients
- 1 pound chicken breast, boneless and skinless (2 fillets) pounded flat
- Salt and pepper, to season
- 1/3 cup flour
- 1 tablespoon cooking oil
- 2 tablespoons unsalted butter, cold
- 4 cloves garlic, chopped or minced
- 1 1/2 tablespoons chili paste (or Sriracha or Franks Red Hot Sauce)
- 1 tablespoon soy sauce
- 1/3 cup honey
- 3/4 teaspoon cayenne pepper, adjust to your taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon red chili flakes or 1/4 teaspoon chili powder
Directions
- Cut the breasts in half horizontally to create 4 fillets. Season each side with salt and pepper. Set aside.
- Place flour in a medium-sized shallow dish. Dredge chicken in flour; shake off excess.
- Heat 1 tablespoon of butter with the oil in a large skillet over medium-high heat.
- Place chicken in the skillet and cook for 2 to 3 minutes on each side until golden. Remove chicken and set aside.
- Heat the remaining butter in the pan. Add the garlic and cook until fragrant, about 1 minute.
- Reduce heat to low. Add soy sauce, chili paste (Sriracha or hot sauce), honey, cayenne, and garlic powder. Stir well to combine.
- Add the chicken back into the pan and let simmer in the sauce for a further 30 seconds while coating the chicken with the sauce. Season with the chili flakes to your taste, and a little extra salt and pepper. If the sauce gets too thick, mix through 1 to 2 tablespoons of water.
- Immediately remove from stove. To serve, slice each piece of chicken into strips and drizzle with the remaining sauce left over in the pan.
how to serve Hot Honey Chicken
Hot Honey Chicken is best served warm. You can present it over a bed of rice or alongside some steamed vegetables. Adding a sprinkle of green onions or sesame seeds on top can also give it an extra pop!
how to store Hot Honey Chicken
If you have leftovers, store them in an airtight container in the refrigerator. They will last for about 3 to 4 days. When ready to eat, simply reheat in a skillet or microwave, adding a splash of water if needed to keep the sauce nice and moist.
tips to make Hot Honey Chicken
- For extra crunch, consider double dredging the chicken by dipping it in the flour, then in egg, and then again in flour before frying.
- Adjust the level of heat by changing the amount of cayenne pepper or chili sauce according to your liking.
- Always use fresh garlic for the best flavor in the sauce.
variation
You can easily switch the chicken out for shrimp or tofu for a different twist on this recipe. The cooking times will vary, so make sure to adjust accordingly.
FAQs
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the chicken and sauce ahead of time. Just cook the chicken and make the sauce, then combine them right before serving.
Q: Is there a vegetarian option for this recipe?
A: Absolutely! You can use tofu or tempeh instead of chicken, preparing it in the same way.
Q: What can I serve with Hot Honey Chicken?
A: This dish pairs well with rice, noodles, or a simple green salad. You can also serve it with some bread to soak up the delicious sauce!
Hot Honey Chicken
Ingredients
Method
- Cut the chicken breasts in half horizontally to create 4 fillets. Season both sides with salt and pepper. Set aside.
- Place flour in a medium-sized shallow dish. Dredge chicken in flour; shake off excess.
- Heat 1 tablespoon of butter with the oil in a large skillet over medium-high heat.
- Place chicken in the skillet and cook for 2 to 3 minutes on each side until golden. Remove chicken and set aside.
- Heat the remaining butter in the pan. Add the minced garlic and cook until fragrant, about 1 minute.
- Reduce heat to low. Add soy sauce, chili paste, honey, cayenne, and garlic powder. Stir well to combine.
- Add the chicken back into the pan and let simmer in the sauce for a further 30 seconds while coating the chicken.
- Season with chili flakes to taste, and a little extra salt and pepper. If the sauce gets too thick, mix through 1 to 2 tablespoons of water.
- Immediately remove from stove. To serve, slice each piece of chicken into strips and drizzle with the remaining sauce from the pan.