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Hot Honey Chicken

A delightful dish combining savory chicken with a spicy sweet sauce, perfect for weeknight dinners or special gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Chicken and Seasonings
  • 1 pound chicken breast, boneless and skinless 2 fillets, pounded flat
  • Salt and pepper to season
Breading and Cooking Ingredients
  • 1/3 cup flour
  • 1 tablespoon cooking oil
  • 2 tablespoons unsalted butter cold
Sauce Ingredients
  • 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)

Method
 

Preparation
  1. Cut the chicken breasts in half horizontally to create 4 fillets. Season both sides with salt and pepper. Set aside.
  2. Place flour in a medium-sized shallow dish. Dredge chicken in flour; shake off excess.
Cooking
  1. Heat 1 tablespoon of butter with the oil in a large skillet over medium-high heat.
  2. Place chicken in the skillet and cook for 2 to 3 minutes on each side until golden. Remove chicken and set aside.
  3. Heat the remaining butter in the pan. Add the minced garlic and cook until fragrant, about 1 minute.
  4. Reduce heat to low. Add soy sauce, chili paste, honey, cayenne, and garlic powder. Stir well to combine.
  5. Add the chicken back into the pan and let simmer in the sauce for a further 30 seconds while coating the chicken.
  6. 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.
  7. Immediately remove from stove. To serve, slice each piece of chicken into strips and drizzle with the remaining sauce from the pan.

Notes

Hot Honey Chicken is best served warm over a bed of rice or alongside steamed vegetables. Consider adding a sprinkle of green onions or sesame seeds for garnish. For extra crunch, double dredge the chicken before frying by dipping it in flour, then egg, and then again in flour. Adjust the spice level by changing the cayenne or chili sauce to your liking. Always use fresh garlic for best flavor.