Honey Lime Chili Crunch Chicken Recipe

Prep chicken

Pound each chicken breast to an even thickness of about 1/2 inch using a meat mallet or rolling pin between two sheets of plastic wrap. Pat dry with paper towels and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

Set up breading station

Place flour in a shallow bowl. In a second bowl whisk together 2 eggs and 2 tbs milk. In a third bowl combine panko, 1/4 cup grated Parmesan, 1/2 tsp smoked paprika and 1/2 tsp garlic powder.

Bread chicken

Dredge each breast first in flour (shake off excess), then in the egg wash, then press firmly into the panko mixture until evenly coated. Set on a wire rack while you heat the oil.

Pan-fry until golden

Heat 1/2 cup neutral oil in a large skillet over medium heat until shimmering. Add the chicken and cook 4–5 minutes per side until golden brown and an instant-read thermometer reads 160°F (71°C). Transfer to a paper-towel-lined tray and let rest 5 minutes (carryover will bring to 165°F).

Make sauce

In a small saucepan over low heat combine 1/4 cup honey, 2 tbs fresh lime juice, 1 tsp lime zest, 1 tbs soy sauce, 1 tbs rice vinegar and 1/2 tsp toasted sesame oil. Warm gently and whisk until combined — do not boil. Remove from heat and stir in 1 tsp chili flakes (or 1 tsp chili crisp), 1/4 cup chopped roasted peanuts, 1/4 cup chopped fried shallots and 1 tbs toasted sesame seeds. Taste and adjust heat or acidity as desired.

Coat chicken

Place rested, panko-crusted chicken on a cutting board and brush or spoon the honey-lime chili crunch evenly over the top of each piece, pressing the crunchy bits so they adhere. Reserve extra sauce to drizzle at plating if desired.

Cook rice

Rinse 1 1/2 cups long-grain rice under cold water until runoff is clear. In a medium saucepan combine rinsed rice, 2 1/4 cups water, 1/2 tsp kosher salt and 1 tbs butter. Bring to a boil, then reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Finish rice

Fluff rice with a fork. Stir in 1 1/2 tbs fresh lime juice, 1/2 tsp lime zest and 1/2 cup chopped cilantro. Taste and add more salt or lime if needed. Keep warm until plating.

Make pickling brine

In a small saucepan combine 1/2 cup rice vinegar, 1/4 cup water, 1 tbs granulated sugar and 1/2 tsp kosher salt. Warm over medium heat, stirring, just until sugar dissolves. Remove from heat and let cool slightly for 5 minutes.

Pickle vegetables

Place 1/2 cup sliced red onion, 1/2 cup julienned carrots and 1/2 cup sliced cucumber into a heatproof bowl or jar. Pour the warm brine over the vegetables so they are submerged. Let cool to room temperature (about 20–30 minutes) then refrigerate if not using immediately. These are ready in 20 minutes for a quick pickle.

Combine yogurt sauce

In a small bowl whisk together 1/2 cup Greek yogurt, 1 tbs fresh lemon juice, 1/2 tsp lemon zest, 1 tbs chopped fresh dill, 1/2 tsp honey, 1/4 tsp kosher salt and 1/4 tsp black pepper until smooth. Adjust seasoning to taste and refrigerate until ready to serve.

Slice the coated chicken into 4–6 slices per breast on the bias. Spoon a serving of cilantro lime rice onto each plate.

Place sliced honey lime chili crunch chicken atop the rice. Scatter a few tablespoons of the pickled vegetables over the chicken and rice.

Drizzle dill lemon yogurt over the chicken or serve on the side. Garnish with extra chopped cilantro, lime wedges and an extra sprinkle of crushed peanuts or fried shallots if desired. Serve immediately.