Hot Honey Chicken
An absolute smash hit with the family, this sweet and spicy combo is sure to satisfy
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound chicken breast, (boneless and skinless (2 fillets) pounded flat)
- Salt and pepper, (to season)
- 1/3 cup flour
- 1 tablespoon cooking oil
- 2 tablespoons unsalted butter (cold)
- 4 cloves garlic, (chopped or minced)
- 1 1/2 tablespoons chili paste* ((or Sriracha or Franks Red Hot Sauce))
- 1 tablespoon soy sauce
- 1/3 cup honey
- 3/4 teaspoon cayenne pepper, (adjust to your taste )
- 1/2 teaspoon garlic powder
- 1/2 teaspoon red chili flakes (or ¼ tsp chili powder)
Instructions
- 1
Cut the breasts in half horizontally to create 4 fillets. Season each side with salt and pepper. Set aside.
- 2
Place flour in a medium-sized shallow dish. Dredge chicken in flour; shake off excess.
- 3
Heat 1 tablespoon of butter with the oil in a large skillet over medium-high heat.
- 4
Place chicken in skillet and cook for 2–3 minutes on each side until golden. Remove chicken and set aside.
- 5
Heat the remaining butter in the pan. Add the garlic and cook until fragrant, about 1 minute.
- 6
Reduce heat to low. Add soy sauce, chili paste (Sriracha or hot sauce), honey, cayenne and garlic powder. Stir well to combine.
- 7
Add the chicken back into the pan and let simmer in the sauce for a further 30 seconds while coating the chicken with the sauce. Season with the chili flakes to your taste, and a little extra salt and pepper. (If the sauce gets too thick, mix through 1-2 tablespoons of water.)
- 8
Immediately remove from stove. To serve, slice each piece of chicken into strips and drizzle with the remaining sauce left over in the pan.