Description
Honey Pepper Chicken Mac and Cheese is the ultimate comfort food that brings together crispy fried chicken coated in a sweet and spicy honey pepper sauce, paired with creamy, cheesy macaroni. This dish offers a satisfying blend of textures and bold flavors that are perfect for a hearty meal that the whole family will love.
Ingredients
Scale
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
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)
Macaroni 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 (Optional)
- 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 (in batches if necessary). Fry for 5-7 minutes until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
- Drain the Chicken: Remove the fried chicken 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, letting it cook for 2-3 minutes while stirring occasionally to meld flavors.
- Thicken the Sauce: Whisk the cornstarch slurry and slowly pour it into the simmering sauce, stirring constantly until the sauce thickens, about 1-2 minutes.
- Combine Chicken and Sauce: Add the fried chicken to the saucepan with the honey pepper sauce and toss to coat evenly.
- Cook the Macaroni: Boil elbow macaroni according to package directions until al dente, then 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 while stirring constantly to form a roux.
- Add the Milk: Gradually whisk in milk a little at a time to avoid lumps, continuing to whisk until smooth.
- Simmer the Sauce: Bring the milk mixture to a simmer over medium heat, stirring constantly for 5-7 minutes until it thickens slightly.
- Season the Sauce: Stir in salt, black pepper, and nutmeg if using; adjust seasonings to taste.
- Melt the Cheese: Reduce heat to low and gradually add shredded cheddar and Gruyere cheeses, stirring constantly until smooth and creamy.
- Combine Macaroni and Cheese Sauce: Add cooked macaroni to the cheese sauce, stirring to coat macaroni evenly.
- Portion the Mac and Cheese: Divide macaroni and cheese into bowls or plates.
- Top with Honey Pepper Chicken: Spoon a generous amount of honey pepper chicken over the mac and cheese.
- Garnish (Optional): Garnish with chopped green onions, sesame seeds, and extra red pepper flakes if desired.
- Serve Immediately: Serve hot and enjoy this delicious comfort meal!
Notes
- You can adjust the heat level by adding more or less sriracha and red pepper flakes according to your preference.
- For a gluten-free version, substitute the all-purpose flour and cornstarch with gluten-free alternatives.
- If you prefer baking over frying, you can bake the chicken coated with flour and cornstarch at 425°F for 20-25 minutes until crispy.
- Use freshly grated cheeses for best melting and flavor results.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop or microwave.
