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Honey Pepper Chicken Mac and Cheese Recipe

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  • Author: admin
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: Fusion (American-Asian)

Description

Honey Pepper Chicken Mac and Cheese is the ultimate comfort food combining crispy, honey-glazed chicken with creamy, cheesy macaroni. This delicious recipe features tender fried chicken coated in a sweet and spicy honey pepper sauce served atop rich, homemade mac and cheese made with cheddar and Gruyere cheeses. Perfect for a hearty family meal, this dish blends Asian-inspired flavors with classic American comfort food.

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)
  • Chopped green onions (for garnish)
  • Sesame seeds (for garnish)
  • Extra red pepper flakes (for garnish)

Instructions

  1. 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.
  2. 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 (you may need to do this in batches to avoid overcrowding the pan). Fry for 5-7 minutes, or until the chicken is golden brown and cooked through, ensuring the internal temperature reaches 165°F (74°C).
  3. Drain the Chicken: Remove the fried chicken from the skillet and place it on a plate lined with paper towels to drain excess oil.
  4. Combine the Sauce Ingredients: In a medium saucepan, whisk together the honey, soy sauce, rice vinegar, sriracha, sesame oil, minced garlic, grated ginger, and red pepper flakes if using.
  5. Simmer the Sauce: Bring the sauce to a simmer over medium heat. Let it simmer for 2-3 minutes, stirring occasionally, to meld the flavors.
  6. Thicken the Sauce: Whisk the cornstarch slurry and slowly pour it into the simmering sauce, stirring constantly. Continue stirring until the sauce thickens, about 1-2 minutes.
  7. Combine Chicken and Sauce: Add the fried chicken to the saucepan with the honey pepper sauce and toss to coat evenly.
  8. Cook the Macaroni: Prepare the elbow macaroni according to package directions until al dente, then drain and set aside.
  9. Make the Roux: In a large pot or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly to create a roux.
  10. Add the Milk: Gradually whisk in the milk, ensuring no lumps form. Continue whisking until smooth.
  11. Simmer the Sauce: Bring the milk mixture to a simmer over medium heat, stirring constantly. Simmer for 5-7 minutes until the sauce thickens slightly.
  12. Season the Sauce: Stir in salt, pepper, and nutmeg if using. Adjust seasoning to taste.
  13. Melt the Cheese: Reduce heat to low. Gradually add shredded cheddar and Gruyere cheeses, stirring constantly until fully melted and smooth.
  14. Combine Macaroni and Cheese Sauce: Add the cooked macaroni to the cheese sauce and stir to coat evenly.
  15. Portion the Mac and Cheese: Divide the mac and cheese into serving bowls or plates.
  16. Top with Honey Pepper Chicken: Spoon generous amounts of the honey pepper chicken over the mac and cheese.
  17. Garnish (Optional): Garnish with chopped green onions, sesame seeds, and extra red pepper flakes as desired.
  18. Serve Immediately: Serve the dish hot and enjoy the perfect blend of sweet, spicy, and creamy flavors.

Notes

  • To avoid overcrowding the pan when frying chicken, cook in batches to ensure even browning.
  • The honey pepper sauce can be made less spicy by reducing or omitting the sriracha and red pepper flakes.
  • Use a thermometer to ensure chicken reaches a safe internal temperature of 165°F (74°C).
  • For a creamier mac and cheese, you can substitute half-and-half for some of the milk.
  • Gruyere cheese can be substituted with Monterey Jack or mozzarella for different melting qualities.
  • Make sure to whisk constantly when adding milk to the roux to prevent lumps.
  • Garnishes like chopped green onions, sesame seeds, and extra red pepper flakes add flavor and texture but are optional.
  • Leftover honey pepper chicken is best reheated gently to maintain crispiness and sauce consistency.

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