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Sweet and Spicy Honey Pepper Chicken with Creamy Macaroni Cheese

  • Author: Amelia
  • Total Time: 1 hour
  • Yield: 6 servings 1x

Ingredients

Scale

For the Honey Pepper Chicken:

  • 1 1/2 pounds boneless, skinless chicken breast, cut into bite-sized pieces
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs
  • 1/4 cup milk
  • Oil for frying

For the Honey Pepper Glaze:

  • 1/3 cup honey
  • 2 tablespoons soy sauce
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon crushed red pepper flakes (adjust to taste)
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons butter

For the Creamy Macaroni Cheese:

  • 12 ounces elbow macaroni (or pasta of your choice)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk (whole or 2%)
  • 1 cup sharp cheddar cheese, grated
  • 1 cup Monterey Jack cheese, grated
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • Salt and black pepper, to taste

For Garnish:

  • Fresh parsley, chopped
  • Grated Parmesan cheese (optional)

Instructions

Step 1: Prepare the Chicken Coating

  1. In a shallow bowl, combine the flour, cornstarch, garlic powder, paprika, cayenne pepper, salt, and black pepper.
  2. In another bowl, whisk together the eggs and milk to create an egg wash.

Step 2: Coat and Fry the Chicken

  1. Heat about 2 inches of oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).
  2. Dip each piece of chicken into the flour mixture, then into the egg wash, and back into the flour mixture, ensuring an even coating.
  3. Fry the chicken in batches for 4–5 minutes, or until golden brown and cooked through. Remove and drain on a paper towel-lined plate.

Step 3: Make the Honey Pepper Glaze

  1. In a small saucepan over medium heat, combine the honey, soy sauce, apple cider vinegar, red pepper flakes, and black pepper.
  2. Bring to a simmer and cook for 2–3 minutes, stirring occasionally.
  3. Remove from heat and stir in the butter until melted and smooth.

Step 4: Toss the Chicken in the Glaze

  1. Transfer the fried chicken to a large mixing bowl. Pour the honey pepper glaze over the chicken and toss gently to coat.

Step 5: Cook the Pasta

  1. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.

Step 6: Make the Cheese Sauce

  1. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux.
  2. Gradually add the milk, whisking constantly to prevent lumps. Cook for 3–4 minutes, or until the mixture thickens slightly.
  3. Reduce the heat to low and stir in the cheddar cheese, Monterey Jack cheese, garlic powder, and smoked paprika. Season with salt and black pepper to taste.

Step 7: Combine the Macaroni and Cheese Sauce

  1. Add the cooked pasta to the cheese sauce and stir until fully coated and creamy.

Step 8: Plate and Serve

  1. Serve the honey pepper chicken alongside the creamy macaroni cheese, or plate the chicken on top of the pasta for a complete meal.
  2. Garnish with fresh parsley and grated Parmesan cheese, if desired.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes

Nutrition

  • Serving Size: 1 portion
  • Calories: 650 kcal
  • Sugar: 12g
  • Fat: 30g
  • Carbohydrates: 50g
  • Fiber: 3g
  • Protein: 35g

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Find it online: https://whiskedrecipe.com/sweet-and-spicy-honey-pepper-chicken-with-creamy-macaroni-cheese/