Honey Pickle Chicken Rice Bowls Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Honey Pickle Chicken Rice Bowls glaze crispy chicken thighs in sticky honey-soy reduction then pile over jasmine rice with briny pickle slaw for sweet-tangy-salty perfection that beats takeout. Ready in 30 minutes, it serves 4 with pickle juice tenderizing chicken beautifully.

Why This Recipe Works

Pickle juice marinade tenderizes chicken without mushiness. Cornstarch coating creates KFC crunch. Honey-soy glaze caramelizes without burning. Quick pickle slaw cuts richness perfectly. Rice bowl format balances textures in every bite.

Ingredients & Prep

Chicken:

• 1½ lbs boneless chicken thighs
• ½ cup pickle juice
• ½ cup cornstarch
• 2 tbsp vegetable oil

Honey Glaze:

• ¼ cup honey
• 3 tbsp soy sauce
• 2 tbsp pickle juice
• 1 tbsp rice vinegar
• 2 garlic cloves, minced

Bowl:

• 2 cups cooked jasmine rice
• Quick pickle slaw (cabbage, carrots, dill pickle chips, vinegar)

Step-by-Step Instructions

1. Marinate chicken thighs in pickle juice 15 minutes.
2. Dredge in cornstarch; shake excess.
3. Fry in hot oil 4 minutes per side golden. Drain.
4. Simmer glaze ingredients 3 minutes thick. Toss hot chicken in glaze.
5. Serve over rice bowls with slaw; sesame seeds garnish.

Flavor Variations

Storage Tips

Fridge 3 days; reheat air fryer crisp.

FAQs

Mushy chicken?
15-minute pickle max; pat dry before dredge.

Glaze separates?
Whisk cornstarch slurry if needed.

No pickle juice?
Buttermilk + vinegar substitute.

Conclusion

Honey Pickle Chicken Rice Bowls briny-hugs sticky crunchy perfection.

Honey Pickle Chicken Rice Bowls Recipe

Print Recipe

Honey Pickle Chicken Rice Bowls feature crispy pickle-brined chicken thighs tossed in sticky honey garlic glaze served over fluffy rice with tangy pickle slaw and sesame seeds. Sweet-salty-briny flavor explosion in 30-minute meal prep bowls.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 20 mins
• Total Time: 35 mins (+ marinating)
• Yield: 4 bowls 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian-Fusion

Ingredients

Scale 1x2x3x

• Chicken:
• 1½ lbs chicken thighs boneless skinless
• 1 cup pickle juice
• ½ cup flour
• 2 tbsp cornstarch
• 1 tsp garlic powder
• 1 tsp paprika
• Neutral oil for frying
• Honey sauce:
• ⅓ cup honey
• ¼ cup soy sauce
• 3 garlic cloves minced
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp red pepper flakes
• Rice bowls:
• 2 cups cooked jasmine rice
• 1 cup shredded cabbage
• ½ cup chopped dill pickles
• 2 tbsp pickle juice
• 2 green onions sliced
• Sesame seeds

Instructions

• 1. Marinate chicken in pickle juice 15-30 mins (or overnight). Drain, pat dry. Dredge in flour mixture (flour, cornstarch, garlic powder, paprika).
• 2. Heat ½ inch oil in skillet to 350°F. Fry chicken 6-8 mins until golden and 165°F internal. Drain on paper towels.
• 3. Make sauce: simmer honey, soy, garlic, vinegar, sesame oil, pepper flakes 3 mins until thickened.
• 4. Toss hot chicken in sauce until glossy coated.
• 5. Mix cabbage, chopped pickles, pickle juice for quick slaw.
• 6. Assemble bowls: rice base, chicken, pickle slaw, green onions, sesame seeds. Drizzle extra sauce.

Notes

• Pickle brine tenderizes chicken AND adds signature tang.
• Double dredge (flour then cornstarch mix) = ultra-crispy.
• Rice vinegar brightens honey-soy sauce.
• Make slaw while chicken fries – ready simultaneously.
• Perfect hot/cold combo for meal prep.

Nutrition

• Serving Size: 1 bowl
• Calories: 680
• Sugar: 28g
• Sodium: 1680mg
• Fat: 32g
• Saturated Fat: 7g
• Unsaturated Fat: 22g
• Trans Fat: 0g
• Carbohydrates: 62g
• Fiber: 3g
• Protein: 42g
• Cholesterol: 140mg

Keywords: honey pickle chicken rice bowl, pickle brined fried chicken bowl, sweet pickle chicken