Hot Honey Chicken
Servings: 4 people
Calories: 398kcal
Ingredients
- 1 pound chicken breast, boneless and skinless (2 fillets)
- Salt and pepper, to season
- ⅓ 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
- ⅓ 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.
- 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.
Notes
*Adjust to your desired heat preference
Nutrition
Calories: 398kcal | Carbohydrates: 31g | Protein: 26g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 103mg | Sodium: 481mg | Potassium: 506mg | Fiber: 1g | Sugar: 19g | Vitamin A: 481IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg