Description
A spicy-sweet handheld meal combining golden fried chicken thighs, tangy hot honey glaze, and crisp cabbage slaw for bold flavor contrasts.
Ingredients
1.5 lbs boneless skinless chicken thighs (halal or free-range preferred)
1.5 cups all-purpose flour
1 tsp salt
1 tsp black pepper
3/4 cup hot honey (homemade or store-bought)
1 tbsp chili flakes (cayenne optional for stronger heat)
1 head green or Napa cabbage
2 tbsp soy sauce (tamari for gluten-free)
Buttermilk (enough to coat chicken)
Oil for frying (neutral oil like canola or vegetable)
Instructions
Chill chicken thighs on parchment paper for 15 minutes
Mix flour, salt, pepper, and chili flakes in a large bowl
Coat each thigh in buttermilk until fully saturated
Dredge in spice-flour mixture, press gently to adhere
Shake off excess coating and set on paper towels
Heat 2 inches of oil in a cast-iron skillet to 350°F
Fry chicken 3-4 pieces at a time for 5-6 minutes
Turn once until golden brown and internal temperature reaches 165°F
Drain on wire rack to maintain crust
Let oil cool slightly before frying remaining chicken
Chop cabbage, salt with 1 tbsp salt
Massage cabbage for 2 minutes, drain thoroughly
Layer fried chicken in bowls
Toss cabbage with 2 tbsp soy sauce and add to bowl
Drizzle 1/4 cup hot honey per serving
Notes
For extra crispiness: use 1/3 cornstarch in flour mixture
Refrigerate unused cabbage slaw up to 24 hours
Adjust honey amount to taste
Optional garnish: sesame seeds or cilantro
Nutrition
- Serving Size: 1 bowl
- Calories: 875
- Sugar: 18g
- Sodium: 950mg
- Fat: 45g
- Saturated Fat: 11g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 180mg