Description
Honey Pepper Chicken Mac Cheese is a comforting fusion dish that combines crispy, honey pepper-glazed chicken with creamy, cheesy macaroni. The chicken is coated, fried to golden perfection, then tossed in a sweet-spicy honey pepper sauce. The mac and cheese features a smooth, velvety cheese sauce made with cheddar and Gruyere, creating a rich base that pairs beautifully with the flavorful chicken topping. This hearty meal delivers a perfect balance of textures and bold tastes, ideal for family dinners or cozy nights in.
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)
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 Monterey Jack)
Garnishes (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 to evenly coat the chicken pieces with the dry ingredients.
- Fry the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken in a single layer in batches to avoid overcrowding, frying for 5-7 minutes until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Drain the Chicken: Remove the fried chicken and place it 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.
- Simmer the Sauce: Bring the mixture to a simmer over medium heat, stirring occasionally for 2-3 minutes to blend flavors.
- Thicken the Sauce: Whisk the cornstarch slurry and slowly pour it into the simmering sauce while stirring continuously. Cook for 1-2 minutes until the sauce thickens to your desired consistency.
- Combine Chicken and Sauce: Add the fried chicken to the saucepan and toss thoroughly to coat the chicken evenly with the honey pepper sauce.
- Cook the Macaroni: Boil 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 butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly to create a smooth roux.
- Add the Milk: Gradually whisk in milk, ensuring no lumps form, until mixture is smooth.
- Simmer the Sauce: Bring to a gentle simmer over medium heat, stirring constantly, for 5-7 minutes until sauce thickens slightly.
- Season the Sauce: Stir in salt, 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 cheese is melted and sauce is smooth and creamy.
- Combine Macaroni and Cheese Sauce: Add cooked macaroni to the cheese sauce; stir well to coat all pasta evenly.
- Portion the Mac and Cheese: Serve the macaroni and cheese into bowls or plates.
- Top with Honey Pepper Chicken: Spoon a generous amount of the honey pepper chicken over each serving of mac and cheese.
- Garnish (Optional): Sprinkle with chopped green onions, sesame seeds, and extra red pepper flakes if desired.
- Serve Immediately: Serve hot to enjoy the best flavors and textures.
Notes
- The chicken can be cooked in batches to ensure an even golden crust.
- Adjust sriracha and red pepper flakes for heat preference.
- For a richer sauce, use whole milk or a combination of milk and cream.
- Gruyere can be substituted with Monterey Jack or mozzarella for different melting properties.
- Leftover mac and cheese with chicken can be reheated gently on the stovetop or in the oven.
