Go Back

Hot Honey Crispy Chicken Rice Bowls with Crunchy Slaw

Hot honey crispy chicken rice bowls pair golden panko-crusted chicken with fluffy rice and cool, crunchy slaw. Drizzle the chicken with warm honey sauce just before serving for a sweet, spicy finish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Resting 10 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 950
Ingredients Equipment Method Notes

Ingredients
  

For the rice
  • 1 cup long-grain white rice
  • 1.75 cups water
  • 1.5 tsp kosher salt divided (1/2 teaspoon for the rice, 1/2 teaspoon for the slaw, and 1/2 teaspoon for the chicken)
For the slaw
  • 1 bag (14 oz) coleslaw mix
  • 0.25 cup mayonnaise
  • 1 tbsp fresh lime juice
  • 1 tsp granulated sugar
For the hot honey
  • 0.33 cup honey
  • 1 tbsp hot sauce
  • 1 tbsp unsalted butter
  • 1 tsp apple cider vinegar
  • 0.25 tsp crushed red pepper flakes
For the chicken
  • 1.5 lb boneless, skinless chicken breasts cut into 1-inch pieces
  • 0.5 cup all-purpose flour
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper
  • 2 eggs large
  • 1.5 cups panko breadcrumbs
  • 1 cup vegetable oil

Equipment

  • 1 2-quart saucepan
  • 1 10-inch skillet

Method
 

Cook the rice
  1. Combine the rice, water, and 1/2 teaspoon kosher salt in a 2-quart saucepan.
  2. Bring to a boil over medium-high heat.
  3. Cover and reduce the heat to low; simmer for 15 minutes, until the water is absorbed.
  4. Remove from the heat and let stand, covered, for 10 minutes, then fluff with a fork.
Make the slaw
  1. Whisk the mayonnaise, lime juice, sugar, and 1/2 teaspoon kosher salt in a medium bowl.
  2. Add the coleslaw mix and toss until evenly coated; refrigerate while preparing the other components.
Make the hot honey
  1. Combine the honey, hot sauce, butter, apple cider vinegar, and red pepper flakes in a small saucepan.
  2. Warm over low heat, stirring, until the butter melts and the mixture is smooth; keep warm.
Bread and fry the chicken
  1. Pour the vegetable oil into a 10-inch skillet to a depth of about 1/2 inch and heat over medium heat to 350°F.
  2. Whisk the flour, garlic powder, black pepper, and remaining 1/2 teaspoon kosher salt in a shallow bowl.
  3. Beat the eggs in a second shallow bowl.
  4. Place the panko in a third shallow bowl.
  5. Dredge the chicken pieces in the flour mixture, dip them in the eggs, then coat them in the panko.
  6. Fry the chicken in batches, turning often, for 4–6 minutes per batch, until golden brown and the thickest pieces reach 165°F; transfer to a wire rack.
Assemble the bowls
  1. Divide the rice among 4 bowls and top with the slaw and crispy chicken; drizzle the chicken with the hot honey just before serving.

Notes

For the crispiest chicken, drizzle with hot honey just before serving. Refrigerate leftovers in separate airtight containers for up to 3 days; freeze the chicken without the slaw for up to 2 months. Use gluten-free flour and panko for a gluten-free version.