Hot Honey Chicken

Ingredients

• 454 g (1 pound)boneless, skinless chicken breast, 2 fillets, pounded flat
• to seasonsalt and black pepper
• 42 g (1/3 cup)plain flour
• 15 ml (1 tablespoon)cooking oil
• 28 g (2 tablespoons), coldunsalted butter
• 4 clovesgarlic, chopped or minced
• 22.5 ml (1 1/2 tablespoons)chilli paste, or Sriracha or Frank's RedHot sauce
• 15 ml (1 tablespoon)soy sauce
• 113 g (1/3 cup)honey
• 3/4 teaspooncayenne pepper, adjusted to taste
• 1/2 teaspoongarlic powder
• 1/2 teaspoonred chilli flakes, or 1/4 teaspoon chilli powder

Instructions

1. 1

   Prepare the chicken

   Cut each breast in half horizontally to make four fillets. Season both sides with salt and pepper, then set aside.

2. 2

   Coat in flour

   Put the flour in a medium shallow dish. Coat each chicken fillet, then shake off any excess flour.

3. 3

   Heat the pan

   Heat 1 tablespoon of the butter with the oil in a large frying pan over medium-high heat.

4. 4

   Brown the chicken

   Add the chicken and cook for 2–3 minutes on each side, until golden. Remove from the pan and set aside.

5. 5

   Cook the garlic

   Melt the remaining butter in the pan. Add the garlic and cook for about 1 minute, until fragrant.

6. 6

   Mix the sauce

   Turn the heat to low. Add the soy sauce, chilli paste, honey, cayenne and garlic powder, then stir to combine.

7. 7

   Coat and simmer

   Return the chicken to the pan and simmer for 30 seconds, turning it in the sauce to coat. Add chilli flakes to taste and a little extra salt and pepper. If the sauce becomes too thick, stir in 1–2 tablespoons of water.

8. 8

   Slice and serve

   Take the pan off the heat straight away. Slice each piece of chicken into strips and drizzle over the sauce left in the pan.

What is hot honey chicken?

Hot honey chicken pairs the familiar sweetness of honey with chilli heat, here in a quick American-style skillet dish. The recipe uses thin chicken fillets so they brown quickly and can be coated in the sauce at the end.

The balance comes from several sources of heat: chilli paste, cayenne and chilli flakes. You can adjust the flakes to taste while keeping the honey and garlic as the sauce’s sweet, savoury base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 398 calories, 26g protein, 31g carbs, 19g fat.

The honey and flour provide much of the carbohydrate, while the butter and cooking oil contribute fat. Chicken breast supplies most of the protein. Pair a portion with vegetables and a modest serving of rice or another grain for a more rounded plate.

Why flour the chicken?

Light coating: the flour gives the chicken a delicate surface that can turn golden in the pan. Shake off excess so loose flour does not collect and thicken the sauce too much.

Even thickness: pounding the fillets flat helps them cook at a similar pace. The recipe also cuts each breast horizontally to make four portions.

Getting a good sear

Hot pan: heat the butter and oil over medium-high before adding the chicken. Leave room between fillets where possible, so they brown rather than crowd together.

Short cooking: brown each side for 2–3 minutes, then remove the chicken while you make the sauce. The recipe returns it to the pan only for a brief 30-second simmer.

Building the sauce

Garlic first: cook it in the remaining butter for about 1 minute, just until fragrant. Keep the pan moving if needed so the garlic does not catch.

Gentle heat: lower the temperature before stirring in the soy sauce, chilli paste, honey, cayenne and garlic powder. If the sauce thickens too much, loosen it with 1–2 tablespoons of water.

Balancing the heat

Chilli paste: Sriracha or Frank's RedHot can stand in for the paste, as specified in the recipe. Each brings its own level of heat, so taste the sauce before adding the chilli flakes.

Final seasoning: use the flakes to set the heat at the end, then taste for salt and pepper. This keeps the last adjustment easy without changing the cooking method.

When the chicken is ready

Colour: look for a golden coating after the short pan-fry. Because the recipe specifies thin fillets and brief cooking times, avoid leaving them in the sauce longer than directed.

Sauce: the chicken should be coated in a glossy layer, with enough sauce left in the pan to drizzle over the sliced strips. Remove the pan from the heat immediately after the final simmer.

What to serve alongside

A plain grain such as rice can catch the extra sauce, while vegetables or a crisp salad bring a fresh contrast. Serve the chicken straight after slicing so the coating stays at its best.

Recipe notes & tips

• Pound the chicken to an even thickness so the fillets cook more consistently.
• Shake off loose flour before the chicken goes into the pan.
• Use medium-high heat to brown the chicken, then lower the heat before making the sauce.
• Start with less chilli flake and add more after tasting the finished sauce.
• Stir in water a tablespoon at a time if the sauce becomes too thick.
• Slice the chicken just before serving and spoon the pan sauce over it.

Variations

• Use Sriracha: swap it for the chilli paste as suggested in the recipe.
• Try hot sauce: use Frank's RedHot in place of the chilli paste.
• Adjust the flakes: use less for milder chicken or add more to taste.
• Swap the chilli flakes: use 1/4 teaspoon chilli powder instead.
• Serve with vegetables: add a fresh vegetable side to contrast with the sweet, spicy sauce.

Common mistakes to avoid

• Crowding the pan: the chicken may not brown well; cook in batches if the fillets do not fit comfortably.
• Leaving excess flour on: loose flour can make the coating heavy; shake each fillet before frying.
• Cooking garlic for too long: it can catch and taste bitter; stop after about 1 minute when fragrant.
• Keeping the heat high for the sauce: the honey may thicken quickly; reduce the heat to low before adding the sauce ingredients.
• Adding too much chilli at once: the heat is harder to adjust afterwards; season with flakes gradually.
• Simmering the chicken too long: it can lose tenderness; coat it for the specified 30 seconds and remove the pan from the heat.

How to store

Refrigerate leftover chicken and sauce in a covered container and use within 3 days. Reheat gently in a pan or microwave until hot throughout; add a small splash of water if the sauce has thickened.

Frequently asked questions