Name: Sweet Heat BBQ Chicken Crispy Rice Bites with Big Dill Pickle Slaw
Prep time: 45 minutes, plus chill time
Cook time: 40 minutes
Yield: 24 bites
Ingredients: For the crispy rice:; 1 1/3 cups uncooked sushi rice or short-grain rice, cooked according to package directions (about 4 cups cooked); 1 Tbsp. rice vinegar; 1 tsp. sugar; Neutral oil, for air frying or pan-frying; For the chicken:; 1½ lbs. boneless, skinless chicken thighs; 1 Tbsp. olive oil; 2 Tbsp. apple cider vinegar, divided; 3 Tbsp. honey, divided; 1 tsp. Dijon mustard; 1 Tbsp. butter; 1 Tbsp. chicken drippings, water, or chicken broth, plus more as needed; For the Big Dill Pickle Ranch Slaw:; 2 cups finely shredded green and red cabbage (or tri-color slaw mix); 1/3 cup dill pickles, finely chopped; ¼ cup mayonnaise; 2 Tbsp. sour cream or Greek yogurt; 1 Tbsp. dill pickle brine; 1 Tbsp. chives or scallions, chopped; For the pickle-brine hot honey:; ¼ cup honey; 2 to 3 tsp. dill pickle brine; For serving:; Dill pickle rounds, thinly sliced; Chives, chopped; Jalapeños, sliced (optional)

Home | Recipes | Sweet Heat BBQ Chicken Crispy Rice Bites with Big Dill Pickle Slaw

Sweet Heat BBQ Chicken Crispy Rice Bites with Big Dill Pickle Slaw

Recipe by Savory Spice Test Kitchen

Crispy & Fried Foods

DIY Takeout

Golden crispy rice squares topped with sticky Sweet Heat BBQ chicken and cool Big Dill Pickle Slaw, finished with pickle-brine hot honey. Sushi bar vibes, backyard BBQ flavors.

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Serves 24 bites

Prep Time 45 minutes, plus chill time

Cooking Time 40 minutes

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Sweet Heat BBQ Chicken Crispy Rice Bites with Big Dill Pickle Slaw

Ingredients

For the crispy rice: 1 1/3 cups uncooked sushi rice or short-grain rice, cooked according to package directions (about 4 cups cooked) 1 Tbsp. rice vinegar 1 tsp. sugar

½ tsp. Kosher Salt

Neutral oil, for air frying or pan-frying For the chicken: 1½ lbs. boneless, skinless chicken thighs

2 Tbsp. plus ½ tsp. Sweet Heat BBQ Chicken Rub, divided

1 Tbsp. olive oil 2 Tbsp. apple cider vinegar, divided 3 Tbsp. honey, divided 1 tsp. Dijon mustard 1 Tbsp. butter 1 Tbsp. chicken drippings, water, or chicken broth, plus more as needed For the Big Dill Pickle Ranch Slaw: 2 cups finely shredded green and red cabbage (or tri-color slaw mix) 1/3 cup dill pickles, finely chopped ¼ cup mayonnaise 2 Tbsp. sour cream or Greek yogurt 1 Tbsp. dill pickle brine

1½ tsp. Big Dill Pickle Seasoning

1 Tbsp. chives or scallions, chopped

Fine Black Malabar Pepper, to taste

For the pickle-brine hot honey: ¼ cup honey

1 tsp. Sweet Heat BBQ Chicken Rub

2 to 3 tsp. dill pickle brine For serving: Dill pickle rounds, thinly sliced Chives, chopped Jalapeños, sliced (optional)

Sweet Heat BBQ Chicken Rub, for dusting

Directions

Step 1 Press the rice; this can be done up to one day ahead. Line an 8x8-inch pan with parchment paper. While the rice is still warm, stir in the 1 Tbsp. rice vinegar, 1 tsp. sugar, and ½ tsp. Kosher Salt, then scrape it into the pan — press while warm, when the grains are tacky and fuse; cold rice will crumble. Lay a second sheet of parchment over the top and press firmly into an even ¾ inch layer, using the bottom of a flat measuring cup or a second 8x8 pan for even pressure.

Step 2 Then weight it: leave the second pan (or a flat plate) on top, set a couple of cans or a 1 lb. butter box on it, and refrigerate at least 2 hours, or overnight. The slab keeps compressing as it cools and should come out feeling firm all the way through. Lift out of pan and cut into 20 to 24 small squares with a wet knife, wiping the blade between cuts.

Step 3 Preheat oven to 425 degrees. In a bowl, whisk 2 Tbsp. of Sweet Heat BBQ Chicken Rub, olive oil, 1 Tbsp. apple cider vinegar, 1 Tbsp. honey, and Dijon mustard. Add the chicken thighs and toss to coat. Roast on a parchment-lined sheet pan 22 to 26 min., until the chicken reaches 165 degrees. Rest 5 min., then cut into large, slider-size pieces — keep them chunky, not chopped. Save the pan drippings if they're deep brown; if they've blackened, use broth in Step 5 instead.

Step 4 Whisk together mayo, sour cream, 1 Tbsp. pickle brine, 1½ tsp. Big Dill Pickle Seasoning, chives, and black pepper. Fold in cabbage and chopped pickles. Chill at least 10 min. so the seasoning blooms into the dressing.

Step 5 Crisp the rice (in batches). To air-fry: preheat the air fryer and oil the basket so the first flip doesn't tear. Brush or spray the squares with oil and air fry in a single layer with space between, at 400 degrees for 10 to 14 min., flipping halfway — use a thin spatula, and if a square resists lifting, give it 2 more minutes; it releases when the crust sets. Work in batches and hold finished squares on a wire rack in a 250-degree oven while the rest crisp. To pan-fry: heat a generous ¼-inch of neutral oil in a skillet over medium heat and fry 3 to 4 min. per side, pressing gently with the spatula until deep golden, not mahogany.

Step 6 In a small skillet, warm the remaining 2 Tbsp. honey, butter, remaining 1 Tbsp. apple cider vinegar, remaining ½ tsp. Sweet Heat BBQ Chicken Rub, and 1 Tbsp. drippings over low heat, 2 to 3 min., until glossy. Add chicken pieces and toss to coat until shiny and sticky, not saucy. Hold the skillet over the lowest heat until assembly; if the glaze tightens, loosen it with hot water 1 tsp. at a time.

Step 7 Warm ¼ cup honey with 1 tsp. Sweet Heat BBQ Chicken Rub and 2 to 3 tsp. pickle brine in a small pot over low heat, or microwave 15 seconds, then stir. Start at 2 tsp. and taste; 3 tsp. gives a brighter, more pickle-forward tang.

Step 8 On every square of crispy rice, place a piece of chicken, a small pile of Big Dill Pickle Ranch Slaw, one thin pickle round, and a drizzle of the pickle-brine hot honey. Add a jalapeño slice, a scatter of chives, and a final light dusting of Sweet Heat BBQ Chicken Rub. Serve immediately.

Recipe Notes

Make ahead: The rice slab, roasted chicken, slaw dressing, and hot honey all hold a day. Crisp the rice, warm the glaze, and assemble at serving.

To dial up the heat: The hot honey is the lever. Double the Sweet Heat BBQ Chicken Rub in it for real heat, or use plain honey for the gentlest version.

For sweeter slaw: Add 1 tsp. Honey Powder.

For a build-your-own, hands-on experience: Serve as a spread. Set the components out and let everyone stack their own. These are meant to be eaten with your hands, and they get a little messy (half the fun).

Day-old rice presses tighter and crisps harder than fresh; it's an upgrade, not a compromise.