Hot Honey Chicken

Name: Hot Honey Chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 lb chicken breast, (boneless and skinless (2 fillets) pounded flat); Salt and pepper, (to season); 1/3 cup flour; 1 tbsp cooking oil; 2 tbsp unsalted butter (cold); 4 clove garlic, (chopped or minced); 1 1/2 tbsp chili paste* ((or Sriracha or Franks Red Hot Sauce)); 1 tbsp soy sauce; 1/3 cup honey; 3/4 tsp cayenne pepper, (adjust to your taste ); 1/2 tsp garlic powder; 1/2 tsp red chili flakes (or ¼ tsp chili powder)

By Karina Carrel · CafedelitesPublic

Your rating · the average is public, yours is not

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

Prep: 15 min
Cook: 10 min
Total: 25 min
Servings: 4

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Recipe source

This recipe was taken from Hot Honey Chicken · by Karina Carrel. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 4 people

Cooking for

455 gchicken breast, (boneless and skinless (2 fillets) pounded flat)
—Salt and pepper, (to season)
0.33 cupflour
1 tbspcooking oil
2 tbspunsalted butter (cold)
4 clovegarlic, (chopped or minced)
1.5 tbspchili paste* ((or Sriracha or Franks Red Hot Sauce))
1 tbspsoy sauce
0.33 cuphoney
0.75 tspcayenne pepper, (adjust to your taste )
0.5 tspgarlic powder
0.5 tspred chili flakes (or ¼ tsp chili powder)

Steps

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.

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Per portion

Calories: ~159.2 kcal
Protein: ~1.9 g
Fat: ~9.1 g
Carbs: ~31.9 g
Fiber: ~0.5 g
Sodium: ~245.5 mg

4 ingredients still need USDA food links. cayenne pepper, (adjust to your taste ), garlic powder are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk
Meat
Wheat
Soy

Partial · 8/12 ingredients linked