Description
This Honey Pepper Chicken Mac and Cheese recipe combines crispy, honey pepper-glazed chicken with creamy, cheesy macaroni for the ultimate comfort food experience. The dish features tender fried chicken tossed in a flavorful honey-soy sauce with a hint of spice, all served atop rich mac and cheese made with cheddar and Gruyere cheeses. Perfect for family dinners or indulgent gatherings, this recipe balances sweet, spicy, and savory flavors with creamy textures for a crowd-pleasing meal.
Ingredients
Scale
For the Honey Pepper 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
- 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 (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 black pepper. Toss everything together until the chicken pieces are evenly coated with the dry mixture.
- Fry the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. When the oil is hot, add the chicken cubes in a single layer, working in batches if needed to avoid overcrowding. Fry each batch 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 with a slotted spoon and place it on a plate lined with paper towels 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: Heat the sauce over medium heat until it begins to simmer. Let it cook for 2-3 minutes while stirring occasionally to meld the flavors.
- Thicken the Sauce: Slowly whisk in the cornstarch slurry (cornstarch mixed with cold water) into the simmering sauce. Stir constantly until the sauce thickens to your desired consistency, about 1-2 minutes.
- Combine Chicken and Sauce: Add the fried chicken back into the saucepan with the honey pepper sauce. Toss well to coat all pieces evenly.
- Cook the Macaroni: Prepare the elbow macaroni according to package instructions until al dente. Drain and set aside.
- Make the Roux: In a large pot or Dutch oven, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux which will thicken the cheese sauce.
- Add the Milk: Gradually whisk in the milk, pouring slowly while whisking to prevent lumps. Stir until the mixture is smooth.
- Simmer the Sauce: Bring the milk mixture to a gentle simmer over medium heat, stirring frequently. Let it cook 5-7 minutes until slightly thickened.
- Season the Sauce: Stir in salt, black pepper, and nutmeg if using. Taste and adjust seasoning as needed.
- Melt the Cheese: Reduce heat to low. Gradually add shredded cheddar and Gruyere cheeses, stirring continuously until fully melted and the sauce becomes creamy.
- Combine Macaroni and Cheese Sauce: Add the cooked macaroni to the cheese sauce and stir well to evenly coat the pasta.
- Portion the Mac and Cheese: Spoon the creamy mac and cheese into serving bowls or plates.
- Top with Honey Pepper Chicken: Generously spoon the honey pepper chicken over the mac and cheese.
- Garnish (Optional): Sprinkle with chopped green onions, sesame seeds, and extra red pepper flakes for added flavor and presentation.
- Serve Immediately: Serve the dish hot to enjoy the perfect blend of textures and flavors.
Notes
- For a spicier dish, increase the amount of sriracha and red pepper flakes to your preference.
- You can substitute chicken breasts with thighs for juicier meat, adjusting cooking time accordingly.
- Make sure not to overcrowd the frying pan to keep the chicken crispy.
- Use whole milk for a richer cheese sauce, or substitute with 2% for a lighter option.
- Leftover mac and cheese can be refrigerated and reheated gently; add a splash of milk to loosen the sauce if needed.
