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United States, Americas · Classic Buffalo Wings

Hot Honey Buffalo Chicken Bowl

Pan-seared chicken thigh bites in a hot sauce, butter and honey glaze over rice, with crunchy celery slaw and a blue cheese yogurt drizzle. No deep-frying.

ServingsServes 2
Total cooking time27 min
DifficultyEasy

Method

  1. Blue cheese drizzle: mash the blue cheese with a fork and mix it with the Greek yogurt, half the lemon juice and the milk until it is loose enough to drizzle from a spoon. Add a splash more milk if it's too thick.

    Add in this stepBlue cheese 35 gGreek yogurt 5 tbspLemon juice 1½ tspMilk 1 tbsp

  2. Celery slaw: shred the cabbage as finely as you can, slice the celery thinly on the diagonal, and peel and cut the carrot into thin matchsticks. Toss with the rest of the lemon juice and a pinch of salt and set aside.

    Add in this stepCabbage 120 gCelery stalks 1Carrot 1Lemon juice 1½ tspSalt (for the slaw) 1 pinch

  3. Cut the chicken into 2.5 cm pieces and toss with the salt, garlic powder and smoked paprika, then add the cornstarch and toss until lightly coated. The starch gives a crisp surface and helps the glaze cling.

    Add in this stepBoneless, skinless chicken thighs 360 gSalt ½ tspGarlic powder ½ tspSmoked paprika 1 tspCornstarch 2 tbsp

  4. Heat the oil in a 26 cm frying pan over medium-high heat, add the chicken in a single layer and cook for . Leave it alone for the first 2 minutes so it forms a golden crust, then turn the pieces until browned all over. If it doesn't all fit in one layer, cook it in two batches. It's done when the largest piece is white inside with clear juices (75 °C).

    Add in this stepVegetable oil 1½ tbsp

    medium-high heat

  5. Turn the heat down to medium-low heat, add the butter, hot sauce and honey and toss for , until the sauce reduces into a sticky, glossy glaze that clings to the chicken. Keep stirring; the honey can catch quickly.

    Add in this stepUnsalted butter 20 gCayenne pepper hot sauce (thin, vinegar-based) 4 tbspHoney 2 tbsp

    medium-low heat

  6. Spoon warm rice into bowls and arrange the slaw and Buffalo chicken side by side on top. Add sliced avocado, zigzag over the blue cheese drizzle, scatter with spring onions and serve right away.

    Add in this stepWarm cooked rice 360 gAvocado 1Spring onions, thinly sliced 1

Cook's tip

With chicken breast, cook 1–2 minutes less so it stays juicy. Not a blue cheese fan? Swap in crumbled feta, or yogurt with grated garlic and dill. Use salad leaves instead of rice for a lighter salad bowl.

Cooking it at camp

Make the slaw and drizzle at home and pack them in the cooler. At the campsite one cast-iron pan does the whole job: sear the chicken, then glaze it right there. Microwaveable rice packs or warmed tortillas work instead of cooked rice.