Description
A bold and flavorful bowl featuring crispy chicken tossed in hot honey sauce, served over creamy avocado rice for a perfect balance of heat and freshness.
Ingredients
- 1 lb boneless, skinless chicken breast, cut into cubes
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 2 eggs, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- Oil for frying
- 1/3 cup honey
- 1–2 teaspoons chili flakes or hot sauce (adjust to taste)
- 1 tablespoon butter
- 2 cups cooked jasmine rice
- 1 ripe avocado, mashed
- 1 tablespoon lime juice
- 1/2 teaspoon salt (for rice)
- 1/4 cup chopped cilantro
- 1/2 cup cucumber slices
- 1/2 cup shredded carrots
Instructions
- Season chicken with salt, pepper, and paprika.
- Dredge chicken in flour-cornstarch mixture, dip in eggs, then coat again.
- Heat oil to 350°F (175°C) and fry chicken until golden and crispy, about 4–5 minutes. Drain on paper towels.
- In a small pan, melt butter and mix with honey and chili flakes or hot sauce. Simmer briefly.
- Toss fried chicken in hot honey sauce until coated.
- In a bowl, mix cooked rice with mashed avocado, lime juice, salt, and cilantro.
- Assemble bowls with avocado rice as the base.
- Top with hot honey chicken, cucumber slices, and shredded carrots.
- Serve immediately.
Notes
- Adjust spice level to preference.
- Use grilled chicken for a lighter version.
- Add pickled onions for extra flavor.
- Best served fresh to maintain crispiness.
- Can substitute brown rice or quinoa.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Fusion