Spicy Hot Honey Butter Chicken

Most 'hot honey' recipes are just sweet syrup with a pinch of pepper. Not this one. This is Spicy Hot Honey Chicken for people who actually want to feel the heat. We pan-sear the chicken until the skin is shatteringly crisp, then drown it in a bubbling glaze made with honey, butter, and a heavy hand of cayenne and hot sauce. The butter mellows the burn just enough so you can keep eating, but trust us, your lips will be tingling! This is a family favorite.

What is a hot honey sauce? And why this is better.

Hot Honey is exactly what it sounds like. Honey infused with chili peppers to create a “swicy” (sweet and spicy) condiment. But here is the problem with most recipes, honey, on its own, is just a thin syrup. It runs right off the meat and pools sadly at the bottom of the pan.

To fix this, we use a technique called emulsification. By whisking in cold butter near the end of cooking, we transform that runny syrup into a thick, glossy glaze. This is the GAME CHANGER. It forces the sauce to actually cling to the crispy chicken skin without making it soggy. It's the difference between “chicken with sauce” and a sticky, restaurant-quality glaze that perfectly balances the spicy cayenne heat with rich, creamy fat. If you're all about that contrast between crunchy chicken and bold seasoning, a crispy chicken wrap with shawarma-inspired flavors hits those same notes in a totally different way… sorry fans this one is indulgent.

How Do You Make Hot Honey Chicken

1. Pound the chicken This is the most important step, Place the chicken breasts between two sheets of plastic wrap (or in a large ziplock bag). Use a meat mallet or a rolling pin to pound them to an even ½-inch thickness.

1. Dry out the chicken Pat the chicken completely dry with paper towels, if the chicken is wet it will steam instead of sear, and you won't get that golden brown color.

1. Flour: You're going to season our chicken fillets in salt and pepper, then dredge them in flour. It doesn't have to be caked on, a light coating will be enough. This gives the chicken a slightly crispy exterior after it's been cooked while sealing in the juices.

1. Golden: You're then going to heat up half of your butter and oil in a skillet. Place chicken in skillet and cook for 2–3 minutes on each side until golden. Remove chicken and set aside.

1. Sauce: Heat the remaining butter in the pan. Add the garlic and cook until fragrant, about 1 minute. Add soy sauce, chili paste (Sriracha or hot sauce) and honey. Stir well to combine.

1. 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.

Note* If the sauce gets too thick, mix through 1-2 tablespoons of water to thin it out.

Serve it with

You can pair this Hot Honey Recipe with a variety of good sides to make your meal even more satisfying! Try it with some fluffy Fried Riceor a serving of Mashed Potatoes. If you're in the mood for bread Buttery Garlic Naan Bread or Easy Cheesy Garlic Bread would complement the flavors perfectly. For something lighter, serve it alongside a refreshing Chickpea Salad. Whatever you choose, these sides will bring the good balance to this sweet and spicy dish.

Recipe FAQ's

Yes, chicken thighs will work just as well, and they tend to stay juicier. Just make sure to adjust the cooking time slightly as thighs may take a little longer to cook than breasts.

If you need a soy sauce alternative, you can use tamari (a gluten-free option), coconut aminos, or liquid aminos for a soy-free version.

To make it spicier, you can increase the amount of chili paste, add more red chili flakes, or even stir in a little cayenne pepper to taste.

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5 from 8 votes

Hot Honey Chicken

What you need

• 1 pound chicken breast, boneless and skinless (2 fillets) pounded flat
• Salt and pepper, to season
• 1/3 cup flour
• 1 tablespoon cooking oil
• 2 tablespoons unsalted butter cold
• 4 cloves garlic, chopped or minced
• 1 1/2 tablespoons chili paste* (or Sriracha or Franks Red Hot Sauce)
• 1 tablespoon soy sauce
• 1/3 cup honey
• 3/4 teaspoon cayenne pepper, adjust to your taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon red chili flakes or ¼ tsp chili powder

Method

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.