Honey Lime Chili Crunch Chicken Recipe

Combine rice vinegar, 1/4 cup water, sugar, and 1/2 tsp salt in a bowl and stir until sugar dissolves.

Place julienned carrots and sliced red cabbage in a jar or bowl and pour the pickling liquid over them. Press down to submerge, cover, and chill for at least 30 minutes (can be made up to 24 hours ahead).

Rinse rice under cold water until water runs clear to remove excess starch; drain well.

In a medium saucepan, combine rinsed rice, 2 1/4 cups water and 1/2 tsp salt. Bring to a boil over high heat, then reduce to a low simmer, cover and cook 15 minutes or until water is absorbed.

Remove from heat and let rice rest, covered, for 10 minutes. Stir in 1 tbsp butter, 2 tbsp lime juice, 1/2 tsp lime zest and 1/2 cup chopped cilantro. Fluff with a fork and keep warm.

In a small bowl whisk together 1 cup Greek yogurt, 1 tbsp lemon juice, 1/2 tsp lemon zest, 2 tbsp chopped dill, 1/4 tsp salt and 1/4 tsp black pepper. Refrigerate until ready to use.

If breasts are thick, butterfly or pound to an even 3/4-inch thickness. Pat dry with paper towels and season both sides lightly with 1 tsp salt and 1/2 tsp black pepper (from the Panko section).

Breading station

Set up three shallow dishes: flour in the first, beaten eggs mixed with 2 tbsp milk in the second, and panko combined with 1/2 tsp smoked paprika in the third.

Dredge each chicken breast in flour (shake off excess), dip into egg mixture, then press into panko to fully coat; press panko firmly to adhere. Let coated breasts rest 5 minutes to set the crust.

Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering. Cook chicken 3-4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet and tent loosely with foil to keep warm.

In a small saucepan over low heat, combine 1/2 cup honey, 3 tbsp fresh lime juice, 1 tsp chili garlic sauce, 1 tbsp soy sauce, 1/2 tsp red pepper flakes and 1/2 tsp toasted sesame oil. Warm gently, stirring, just until the mixture is combined and slightly thinned (do not boil) — about 1-2 minutes.

Remove pan from heat and stir in 1 tsp lime zest, 1/4 cup finely chopped toasted peanuts, 1/4 cup finely chopped fried shallots (or crispy fried onions) and 1 tbsp toasted sesame seeds. Let the crunchy topping sit 2 minutes to meld; it should be sticky but with visible crunchy bits.

Brush each panko-crusted chicken breast generously with the warm honey-lime-chili mixture on both sides, pressing additional crunchy topping onto the surface so it adheres. Use immediately so the coating stays crisp.

Divide cilantro lime rice among 4 plates or bowls.

Place a honey-lime chili crunch chicken breast on each portion of rice.

Top each chicken with a generous spoonful of pickled veggies and drizzle or dollop 2-3 tbsp dill lemon yogurt over the top or alongside.

Garnish with chopped fresh cilantro leaves and serve with a lime wedge. Serve immediately so the crunchy coating remains crisp.