Hot Honey Chicken

5 from 7 votes

An absolute smash hit with the family, this sweet and spicy combo is sure to satisfy

Prep Time15

Cook Time10

Total Time25

Course: Dinner

Cuisine: American

Keyword: hot honey chicken

Servings: people

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.
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.

Pound The Chicken: Don't skip this! Pounding the breasts to an even thickness (approx ½ inch) ensures they cook in 3 minutes without drying out.
Watch The Heat: Honey burns quickly. Once you add the honey to the skillet, keep the heat on low. If the sauce becomes too thick or sticky like toffee, whisk in 1 tablespoon of warm water to loosen it.
Serve Immediately: Because this is a liquid glaze over a crispy coating, it will soften if let to sit. Serve it straight from the pan for the best texture.
Gluten-Free: Yes, this works! Swap the flour for cornstarch (or a GF blend) and use Tamari instead of soy sauce.
Reheating and Storage: Store the leftover chicken in an airtight container. Avoid the microwave or the chicken will be rubbery. Reheat leftovers in a hot skillet or Air Fryer at 380°F (200°C) for 3–4 minutes to crisp the coating back up, or use the oven at 350°F (180°C) for 5-6 minutes.