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.
Ingredients
Scale
- 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)
- 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)
- Chopped green onions
- Sesame seeds
- Extra red pepper flakes
Instructions
- 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.
- 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).
- Remove the fried chicken and place it on a plate lined with paper towels to drain excess oil.
- In a medium saucepan, whisk together honey, soy sauce, rice vinegar, sriracha, sesame oil, minced garlic, grated ginger, and red pepper flakes if using.
- Bring the sauce to a simmer over medium heat, letting it cook for 2-3 minutes while stirring occasionally to meld flavors.
- Whisk the cornstarch slurry and slowly pour it into the simmering sauce, stirring constantly until the sauce thickens, about 1-2 minutes.
- Add the fried chicken to the saucepan with the honey pepper sauce and toss to coat evenly.
- Boil elbow macaroni according to package directions until al dente, then drain and set aside.
- 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.
- Gradually whisk in milk a little at a time to avoid lumps, continuing to whisk until smooth.
- Bring the milk mixture to a simmer over medium heat, stirring constantly for 5-7 minutes until it thickens slightly.
- Stir in salt, black pepper, and nutmeg if using; adjust seasonings to taste.
- Reduce heat to low and gradually add shredded cheddar and Gruyere cheeses, stirring constantly until smooth and creamy.
- Add cooked macaroni to the cheese sauce, stirring to coat macaroni evenly.
- Divide macaroni and cheese into bowls or plates.
- Spoon a generous amount of honey pepper chicken over the mac and cheese.
- Garnish with chopped green onions, sesame seeds, and extra red pepper flakes if desired.
- Serve hot and enjoy this delicious comfort meal!
Notes
- This dish is great for leftovers.
- You can adjust the spice level by adding more or less sriracha.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking and Frying
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 850
- Sugar: 20g
- Sodium: 1200mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 85g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 150mg
Keywords: Honey Pepper Chicken, Mac and Cheese, Comfort Food