Description
Honey Pepper Chicken Mac and Cheese is the ultimate comfort food combining crispy fried chicken tossed in a sweet and spicy honey pepper sauce with creamy, cheesy macaroni. This hearty dish brings together tender chicken coated in a flavorful glaze alongside a rich, homemade mac and cheese, perfect for satisfying family dinners or special occasions.
Ingredients
Scale
Chicken and Sauce
- 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
- 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)
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)
Garnish
- Chopped green onions
- Sesame seeds
- Extra red pepper flakes
Instructions
- Prepare the Chicken: In a large bowl, combine the cubed chicken with cornstarch, all-purpose flour, garlic powder, onion powder, salt, and black pepper. Toss until the chicken pieces are evenly coated to ensure crispiness during frying.
- Fry the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer, avoiding overcrowding the pan by frying in batches if necessary. Fry for 5-7 minutes until the chicken turns golden brown and is cooked through, reaching an internal temperature of 165°F (74°C).
- Drain the Chicken: Remove the fried chicken from the skillet and place on a paper towel-lined plate to absorb 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 mixed sauce to a simmer over medium heat, stirring occasionally for 2-3 minutes to blend and develop the flavors.
- Thicken the Sauce: Whisk the cornstarch slurry and slowly pour it into the simmering sauce while stirring constantly. Continue stirring for 1-2 minutes until the sauce thickens to your desired consistency.
- Combine Chicken and Sauce: Add the fried chicken pieces to the saucepan and toss thoroughly to coat the chicken evenly with the thick honey pepper sauce.
- Cook the Macaroni: Boil elbow macaroni in salted water following 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, to eliminate the raw flour taste and form a roux.
- Add the Milk: Slowly whisk in milk gradually, making sure no lumps form, creating a smooth sauce base.
- Simmer the Sauce: Bring the milk mixture to a gentle simmer over medium heat, stirring continuously for 5-7 minutes until it thickens slightly.
- Season the Sauce: Stir in salt, black pepper, and nutmeg if desired. Taste and adjust seasoning accordingly.
- Melt the Cheese: Reduce heat to low and gradually add shredded cheddar and Gruyere cheeses. Stir constantly until cheeses melt fully, producing a smooth, creamy sauce.
- Combine Macaroni and Cheese Sauce: Add the cooked macaroni to the cheese sauce and stir well to ensure every piece is coated in rich, creamy cheese.
- Portion the Mac and Cheese: Spoon the cheesy macaroni into individual bowls or plates.
- Top with Honey Pepper Chicken: Generously layer the honey pepper chicken on top of the mac and cheese in each serving.
- Garnish (Optional): Sprinkle chopped green onions, sesame seeds, and extra red pepper flakes over the top for added flavor and texture.
- Serve Immediately: Serve hot and enjoy this comforting and flavorful dish right away.
Notes
- To avoid clumping, add milk gradually when making the roux-based cheese sauce and keep stirring constantly.
- For extra spice, increase the amount of sriracha or red pepper flakes to suit your taste.
- Use an instant-read thermometer to ensure the chicken is fully cooked to 165°F (74°C) for safety.
- Gruyere can be substituted with Monterey Jack or mozzarella for a different cheese flavor and melt.
- Frying chicken in batches prevents overcrowding, ensuring crispier pieces.
