Recipe for hot honey chicken
Hot honey chicken is a delicious American dish that combines the best of sweet and spicy. This recipe is perfect for a cozy family dinner or as a festive treat for your guests. Hot honey chicken is crispy on the outside and juicy on the inside, served with crispy fries and a fresh coleslaw.
It’s a dish that is easy to make but tastes like something you’d get at a restaurant. You don’t need to be an experienced chef to follow this recipe—just follow the simple steps, and you’ll be able to serve an amazing dinner. So gather your ingredients, preheat the oven, and let’s get started!
We have the recipe from our sponsor HelloFresh. The dish is part of the menu from their meals for the week of June 8th-14th. You can see all of the week’s menus here.
Hot Honey Chicken
Ingredients
- 280 gram Chicken Breast
- 4 pcs. Potato unpeeled
- 1 bunch Chives
- 1 clove Garlic
- 30 gram Sour Cream
- 50 gram Mayonnaise
- 10 gram Sriracha
- 50 gram Honey
- 16 gram Wheat Flour
- 1.5 gram Salt
- 1 pinch Pepper
- 1 pcs. egg
- 50 gram Panko breadcrumbs
- 8 gram Spices Ay Cajun-ba seasoning
- Olive Oil
- 1/2 pcs. Lemon
- 1 gram Sugar
- 150 gram Cabbage sliced
Instructions
- Preheat the oven to 240°C (220°C fan).
- Cut the potatoes into 1 cm wide fries, place them on a baking sheet with baking paper, drizzle with olive oil, and season with salt and pepper. Bake in the oven for 25-35 minutes, or until tender.
- Finely chop the chives and mince or finely chop the garlic.
- Mix creme fraiche, chives, mayonnaise, garlic, and a pinch of salt and pepper in a small bowl.
- Mix honey and sriracha in another small bowl.
- Place the chicken breasts between two pieces of baking paper and pound them flat (about 2 cm thick) with a meat mallet or rolling pin. Season with salt.
- Mix flour, salt, and a pinch of pepper in a deep plate.
- Beat the egg in another deep plate.
- Mix panko and Ay Cajun-ba seasoning in a third deep plate.
- Dip the chicken breasts first in flour, then in egg, and finally in the panko mixture. Place them on a plate.
- Heat olive oil in a frying pan over medium-high heat. Fry the chicken for 3-4 minutes on each side, or until golden and cooked through. Place the chicken on a plate with kitchen paper.
- Halve the lemon and whisk lemon juice, salt, sugar, and olive oil together in a large bowl. Add the cabbage mix and toss to combine.
- Arrange the chicken breasts, cabbage salad, and fries on plates. Top the chicken with the honey-sriracha mixture and serve with ranch dressing.
- Enjoy your hot honey chicken!