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Delicious and crispy Hot Honey Chicken glistening with a sweet and spicy glaze.

Hot Honey Chicken

This Hot Honey Chicken recipe delivers the perfect balance of sweet and spicy. Crispy, golden-brown chicken is tossed in a luscious honey glaze with a fiery kick of chili, creating a restaurant-worthy flavor explosion in your own kitchen.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper optional, for extra heat
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • Vegetable oil, for frying
  • 1/2 cup honey
  • 2 tablespoons butter
  • 1 tablespoon apple cider vinegar
  • 1-2 tablespoons sriracha sauce adjust to your spice preference
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • Sesame seeds, for garnish optional
  • Chopped green onions, for garnish optional

Equipment

  • Cutting board
  • Knife
  • Shallow dishes (3)
  • Whisk
  • Large skillet or pot
  • Candy thermometer
  • Wire rack
  • Paper towels
  • Medium saucepan
  • Spoon or spatula

Method
 

  1. Pat the chicken pieces dry with paper towels.
  2. In a shallow dish, whisk together the flour, salt, pepper, garlic powder, paprika, and cayenne pepper (if using).
  3. In another shallow dish, beat the eggs.
  4. In a third shallow dish, place the panko breadcrumbs.
  5. Dredge each piece of chicken in the flour mixture, ensuring it's fully coated.
  6. Dip the chicken in the egg wash, allowing any excess to drip off.
  7. Coat the chicken thoroughly with the panko breadcrumbs, pressing gently to help them stick.
  8. For an extra crispy coating, dip the breaded chicken back into the egg wash and then back into the panko breadcrumbs.
  9. Pour enough vegetable oil into a large skillet or pot to reach a depth of about 1 inch.
  10. Heat the oil over medium-high heat until it reaches 350°F (175°C).
  11. Carefully place the breaded chicken pieces into the hot oil, making sure not to overcrowd the skillet.
  12. Fry the chicken for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
  13. Remove the fried chicken from the skillet and place it on a wire rack lined with paper towels to drain any excess oil.
  14. In a medium saucepan, melt the butter over medium heat.
  15. Add the honey, apple cider vinegar, sriracha sauce, red pepper flakes, garlic powder, and salt to the saucepan.
  16. Bring the mixture to a simmer, stirring constantly, until the glaze thickens slightly, about 3-5 minutes.
  17. Taste the glaze and adjust the amount of sriracha and red pepper flakes to your desired level of spiciness.
  18. Add the fried chicken to the saucepan with the hot honey glaze.
  19. Toss to coat each piece evenly.
  20. Serve the Hot Honey Chicken immediately, garnished with sesame seeds and chopped green onions, if desired.

Notes

For extra crispy chicken, pat the chicken dry and use a wire rack after frying. Adjust the spice level by adding sriracha and red pepper flakes gradually. The glaze should be thick enough to coat the chicken but not too thick. Fry the chicken ahead of time and reheat in the oven or air fryer before tossing it in the fresh hot honey glaze. Serve with rice, vegetables, coleslaw, or mashed potatoes. Try it in a sandwich, over waffles, or in a salad.