Best way to grow Hot Honey Chicken in 3 Steps
This recipe provides a simplified, yet delicious method for preparing Hot Honey Chicken, focusing on crispy chicken and a perfectly balanced sweet and spicy glaze. It reinterprets "grow" to mean developing the best flavor and texture in just three essential steps.
Equipment
- large skillet
- shallow dish
- saucepan
- tongs
- whisk
Ingredients
For the Chicken
- 1.5 lbs chicken thighs boneless, skinless
- 0.5 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp vegetable oil for frying
For the Hot Honey Glaze
- 0.5 cup honey
- 2 tbsp Sriracha or more, to taste
- 1 tbsp apple cider vinegar
- 1 tbsp butter
- 1 clove garlic clove minced
For Serving (Optional)
- sesame seeds for garnish
- green onions sliced, for garnish
Instructions
Prepare and Cook the Chicken
- Pat dry the chicken thighs, then dredge them in a seasoned flour mixture until fully coated.
- Heat oil in a skillet and pan-fry the chicken for 5-7 minutes per side, ensuring it reaches a golden brown and crispy crust.
Simmer the Hot Honey Glaze
- Combine honey, Sriracha, apple cider vinegar, butter, and minced garlic in a saucepan, then bring the mixture to a gentle boil.
- Reduce the heat and simmer for 3-5 minutes, allowing the glaze to thicken slightly.
Combine and Serve
- Toss the crispy chicken in the hot honey glaze until each piece is thoroughly coated.
- Garnish with sesame seeds and sliced green onions for an extra touch of flavor and visual appeal before serving hot.
Notes
For extra crispiness, consider double-dredging the chicken before frying. Adjust Sriracha to your preferred spice level, or try adding a pinch of cayenne pepper for an extra kick. This dish pairs wonderfully with a side of rice or a fresh green salad.