Description
Spicy-sweet hot honey chicken bowl combines zesty flavors from Korean and American cuisine. Crispy chicken, tangy pickled vegetables, and rich honey glaze create a balanced, satisfying meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 pound (454 grams) chicken thighs, boneless & skinless
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon lemon pepper
- 1/4 teaspoon black pepper
Vegetables and Grains:
- 1 pound (454 grams) sweet potatoes
- 2 tablespoons avocado oil
- 1 to 2 tablespoons cornstarch
- 3 cups red cabbage
- 1 cup shredded carrots
- 1 cup quinoa
- 2 cups chicken broth
- 1/2 tablespoon minced garlic
- 1 tablespoon unsalted butter
Dressings and Toppings:
- 1/2 large yellow onion, thinly sliced
- 1/2 cup buttermilk
- 1/2 cup all-purpose flour
- 1/4 cup honey
- 1/3 cup avocado oil or olive oil
- 1/4 cup yellow or Dijon mustard
- 1/2 cup mayonnaise
- 3 tablespoons apple cider vinegar
- 2 tablespoons apple cider vinegar
- 1 tablespoon yellow mustard
- 1 tablespoon white sugar or honey
- 1 tablesp
Instructions
- Craft the hot honey mustard by blending honey, avocado oil, mustard, apple cider vinegar, red pepper flakes, and salt until smooth. Reserve for later use.
- Prepare coleslaw by mixing shredded red cabbage and carrots. Whisk together mayonnaise, mustard, salt, apple cider vinegar, black pepper, and sugar to create a dressing. Coat vegetables thoroughly and refrigerate for 15 minutes.
- Preheat oven to 425F. Cube sweet potatoes and toss with avocado oil, salt, black pepper, and cornstarch. Distribute on baking sheet and roast for 30-40 minutes, rotating midway to ensure even browning and crispy exterior.
- Melt butter in pot over medium heat. Sauté minced garlic until fragrant. Add quinoa and stir to coat. Pour in chicken broth, season with salt, and bring to boil. Reduce heat, cover, and simmer for 15-20 minutes. Let rest covered for additional 10 minutes, then fluff with fork.
- Season chicken thighs with olive oil, chili powder, salt, Italian seasoning, smoked paprika, garlic powder, onion powder, lemon pepper, and black pepper. Cook in skillet over medium heat for 6-8 minutes per side until golden and fully cooked. Rest for 5 minutes, then slice into bite-sized pieces.
- Slice yellow onion and soak in buttermilk. Combine flour with salt for dredging. Coat onion slices in flour mixture. Fry in heated oil at medium temperature for 6-8 minutes until crispy and golden. Drain on paper towels.
- Construct bowl by layering quinoa as base. Arrange roasted sweet potatoes and sliced chicken. Add coleslaw portion. Drizzle hot honey mustard over chicken and potatoes. Garnish with crispy fried onions and serve immediately.
Notes
- Customize heat levels by adjusting red pepper flakes in hot honey mustard for personalized spice intensity.
- Swap quinoa with cauliflower rice for low-carb version or use brown rice for added fiber and nutrition.
- Marinate chicken overnight in hot honey mustard for deeper flavor penetration and more tender meat.
- Use gluten-free flour for fried onions to make recipe completely gluten-free and accommodate dietary restrictions.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dinner, Lunch, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 700
- Sugar: 15 g
- Sodium: 900 mg
- Fat: 40 g
- Saturated Fat: 7 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 120 mg