Hot Honey Chicken will become your latest obsession. Succulent chicken breasts coated in our sticky, hot honey butter sauce with a kick of garlic, what’s not to love?
A juicy, perfectly cooked chicken breast, coated in a rich sauce with an incredible depth of flavour that will entice every single one of your taste buds.
What’s In Hoy Honey Chicken
You’ve tried our Browned Butter Honey Garlic Chicken and our Garlic Teriyaki Chicken, now imagine the merging of those two dishes with a good kick of chili. Sweet and salty with the perfect amount of HEAT! The best part is you don’t need a long list of ingredients for this hot honey butter chicken recipe. Just:
- Chicken Breast, Boneless and Skinless (2 fillets)
- Garlic
- Chili Paste* (or Sriracha or Franks Red Hot Sauce)
- Soy Sauce
- Honey
- Red Chili Flakes
*Note see recipe card at the bottom for full list of ingredients and measurements
How Do You Make Hot Honey Chicken
The key differences? We use chicken breast instead of the thigh to give the result more of a neutral flavour to make this sauce the sticky, sweet hero. Take your tastebuds on a delicious journey!
- Flour: You’re going to season our chicken fillets in salt and pepper, then dredge them in flour. This gives the chicken a slightly crispy exterior after it’s been cooked while sealing in the juices.
- Golden: You’re then going to heat up half of your butter and oil in a skillet. Place chicken in skillet and cook for 2–3 minutes on each side until golden. Remove chicken and set aside.
- Sauce: Heat the remaining butter in the pan. Add the garlic and cook until fragrant, about 1 minute. Add soy sauce, chili paste (Sriracha or hot sauce) and honey. Stir well to combine.
- Combine: 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.
Note* If the sauce gets too thick, mix through 1-2 tablespoons of water to thin it out.
You can pair this Hot Honey Chicken with a variety of delicious sides to make your meal even more satisfying! Try it with some fluffy Fried Rice, crispy Roasted Cauliflower , or a serving of Mashed Potatoes. If you’re in the mood for bread, Buttery Garlic Naan Bread or Easy Cheesy Garlic Bread would complement the flavors perfectly. For something lighter, serve it alongside a refreshing Chickpea Salad. Whatever you choose, these sides will bring the perfect balance to this sweet and spicy dish.
Recipe FAQ’s
Yes, chicken thighs will work just as well, and they tend to stay juicier. Just make sure to adjust the cooking time slightly as thighs may take a little longer to cook than breasts.
If you need a soy sauce alternative, you can use tamari (a gluten-free option), coconut aminos, or liquid aminos for a soy-free version.
To make it spicier, you can increase the amount of chili paste, add more red chili flakes, or even stir in a little cayenne pepper to taste.
Ingredients
- 1 pound chicken breast, boneless and skinless (2 fillets)
- Salt and pepper, to season
- â…“ cup flour
- 1 tablespoon cooking oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, chopped or minced
- 1 ½ tablespoons chili paste* (or Sriracha or Franks Red Hot Sauce)
- 1 tablespoon soy sauce
- â…“ cup honey
- ¾ teaspoon cayenne pepper, adjust to your taste
- ½ teaspoon garlic powder
- ½ teaspoon red chili flakes*
Instructions
- Cut the breasts in half horizontally to create 4 fillets. Season each side with salt and pepper. Set aside.
- Place flour in a medium-sized shallow dish. Dredge chicken in flour; shake off excess.
- Heat 1 tablespoon of butter with the oil in a large skillet over medium-high heat.
- Place chicken in skillet and cook for 2–3 minutes on each side until golden. Remove chicken and set aside.
- Heat the remaining butter in the pan. Add the garlic and cook until fragrant, about 1 minute.
- Reduce heat to low. Add soy sauce, chili paste (Sriracha or hot sauce), honey, cayenne and garlic powder. Stir well to combine.Â
- 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.)
- Immediately remove from stove. To serve, slice each piece of chicken into strips and drizzle with the remaining sauce left over in the pan.
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