Description
This Honey Pepper Chicken Mac and Cheese combines crispy, golden-fried chicken coated in a sweet and spicy honey pepper sauce with creamy, cheesy macaroni. A perfect comfort food fusion that’s rich in flavor and sure to satisfy your cravings for a hearty, indulgent meal.
Ingredients
Scale
For the Chicken:
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup cornstarch
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil, for frying
For the Honey Pepper Sauce:
- 1/2 cup honey
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sriracha (or more, to taste)
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
For the Mac and Cheese:
- 1 lb elbow macaroni
- 6 tablespoons butter
- 1/2 cup all-purpose flour
- 4 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
- 4 cups shredded cheddar cheese
- 2 cups shredded Gruyere cheese (or other melting cheese like Monterey Jack)
For Garnish:
- Chopped green onions
- Sesame seeds
- Extra red pepper flakes
Instructions
- Prepare the Chicken: In a large bowl, combine the cubed chicken with cornstarch, flour, garlic powder, onion powder, salt, and pepper. Toss until the chicken is evenly coated.
- Fry the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the chicken in a single layer, frying for 5-7 minutes until golden brown and cooked through with an internal temperature of 165°F (74°C).
- Drain the Chicken: Remove the fried chicken from the skillet and place it on a plate lined with paper towels to drain excess oil.
- Combine the Sauce Ingredients: In a medium saucepan, whisk together honey, soy sauce, rice vinegar, sriracha, sesame oil, minced garlic, grated ginger, and red pepper flakes if using.
- Simmer the Sauce: Bring the sauce to a simmer over medium heat and cook for 2-3 minutes, stirring occasionally to meld flavors.
- Thicken the Sauce: Whisk the cornstarch slurry and slowly pour into the simmering sauce, stirring constantly until the sauce thickens, about 1-2 minutes.
- Combine Chicken and Sauce: Add the fried chicken to the sauce and toss to coat evenly.
- Cook the Macaroni: Cook elbow macaroni according to package directions until al dente. Drain and set aside.
- Make the Roux: In a large pot or Dutch oven, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly.
- Add the Milk: Gradually whisk in milk, ensuring no lumps, and continue whisking until smooth.
- Simmer the Sauce: Bring the milk mixture to a simmer over medium heat, stirring constantly for 5-7 minutes until slightly thickened.
- Season the Sauce: Stir in salt, pepper, and nutmeg if using. Adjust seasoning to taste.
- Melt the Cheese: Reduce heat to low and gradually add shredded cheddar and Gruyere, stirring until fully melted and sauce is creamy.
- Combine Macaroni and Cheese Sauce: Add cooked macaroni to the cheese sauce and stir until well coated.
- Portion the Mac and Cheese: Divide mac and cheese into bowls or plates.
- Top with Honey Pepper Chicken: Spoon a generous amount of the honey pepper chicken over the mac and cheese.
- Garnish (Optional): Sprinkle chopped green onions, sesame seeds, and extra red pepper flakes as desired.
- Serve Immediately: Enjoy this warm, comforting dish right away for the best flavor and texture.
Notes
- Fry chicken in batches to avoid overcrowding the pan and ensure even cooking.
- The cornstarch slurry is key to thickening the honey pepper sauce and provides a glossy finish.
- Adjust sriracha and red pepper flakes to your preferred spice level.
- Use good melting cheeses for creamy mac and cheese; Gruyere adds a nice nutty flavor.
- This dish is best served fresh but leftovers can be refrigerated and gently reheated.
