Chili Crunch Honey Chicken Bowls – 30-Minute Recipe
Crispy cornstarch‑coated chicken thighs are tossed in a sweet‑spicy Chili Crunch honey glaze and served over fluffy jasmine rice. The dish is finished with sliced green onions and sesame seeds for added texture and flavor.
Recipe by Ben Chelin· Structured by ReelsMeals
From: Instagram(view original)
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Prep Time
Cook Time
Servings
Ingredients
- 1 1/2 lb chicken thighs
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp gochugaru
- 1/2 cup cornstarch
- 2 tbsp avocado oil
- neutral oil
- 3 tbsp butter
- jasmine rice
- green onions
- sesame seeds
Chili Crunch Glaze
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 2 tsp sesame oil
- 1 tbsp momofuku Chili Crunch sauce
- 5 cloves garlic
Instructions
- 1In a large bowl, combine the chicken thighs, garlic powder, onion powder, salt, black pepper, gochugaru (if using), avocado oil, and 1/2 cup cornstarch. Toss until every piece is evenly coated; for extra crunch, lightly toss each piece in a little additional cornstarch.
- 2In a small bowl or jar, whisk together soy sauce, rice vinegar, honey, sesame oil, Momofuku Chili Crunch sauce, and the minced garlic until smooth.
- 3Heat a generous layer of neutral oil in a skillet over medium‑high heat. When the oil shimmers, add the coated chicken in a single layer. Cook for about 4 minutes, then flip and continue cooking until the pieces are golden, crispy, and cooked through, roughly 10–12 minutes total. Transfer the chicken to a plate and set aside.
- 4Reduce the heat to low and let the pan cool for about 2 minutes. Return the glaze to the pan and cook for 1 minute, then add the butter. Stir for another 3–4 minutes until the sauce becomes glossy, bubbles, and thickens.
- 5Turn off the heat, return the chicken to the skillet, and toss to coat evenly with the glaze. Serve the chicken over cooked jasmine rice and garnish with extra Chili Crunch sauce, sliced green onions, and sesame seeds.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Coat chicken thoroughly
Toss the chicken pieces with the cornstarch mixture until every piece is evenly coated before frying.
Cool pan before adding glaze
Reduce heat and let the pan cool for about 2 minutes before returning the glaze.
Finish sauce on low heat
Cook the glaze on low heat, then add butter and stir for 3–4 minutes until the sauce is glossy and thickened.
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Frequently asked questions
- How long does it take to make Chili Crunch Honey Chicken Bowls?
- About 30 minutes in total: 15 minutes of prep and 15 minutes of cooking.
- How many servings does this Chili Crunch Honey Chicken Bowls recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Chili Crunch Honey Chicken Bowls recipe come from?
- It was shared by Ben Chelin on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.