Sweet Spicy Honey Pepper Chicken (Print Version)
# Ingredients:
→ Chicken Preparation
01 -
450g boneless chicken breast or tenders, cut into strips
02 -
Salt, to taste
03 -
Black pepper, to taste
04 -
120g cornstarch
05 -
2 large eggs, beaten
06 -
100g panko breadcrumbs
07 -
Vegetable oil, for frying or baking
→ Honey Pepper Sauce
08 -
120ml honey
09 -
15ml soy sauce
10 -
15ml apple cider vinegar or rice vinegar
11 -
1 to 1.5 teaspoons crushed red pepper flakes
12 -
0.5 teaspoon coarse black pepper
13 -
15ml water
14 -
5g cornstarch
→ Creamy Macaroni Cheese
15 -
200g elbow macaroni (uncooked)
16 -
30g unsalted butter
17 -
16g all-purpose flour
18 -
480ml whole milk
19 -
170g shredded sharp cheddar cheese
20 -
60g shredded mozzarella cheese (optional)
21 -
0.25 teaspoon garlic powder (optional)
22 -
Salt, to taste
23 -
Black pepper, to taste
24 -
Chopped parsley or green onion, for garnish (optional)
# Instructions:
01 -
Season chicken strips with salt and black pepper. Dredge chicken pieces in cornstarch, dip into the beaten eggs, and coat thoroughly with panko breadcrumbs.
02 -
For frying, heat oil in a skillet over medium-high heat and fry coated chicken strips until golden brown and cooked through. For baking, preheat oven to 200°C, arrange chicken on a greased baking tray, lightly spray with oil, and bake for 20–25 minutes, flipping halfway through.
03 -
Combine honey, soy sauce, vinegar, crushed red pepper flakes, and black pepper in a saucepan over medium heat. Bring to a simmer for 2–3 minutes.
04 -
Mix water and cornstarch to create a slurry, then add to simmering sauce. Stir and cook until thickened, about 2 minutes. Toss cooked chicken in the warm sauce until fully coated.
05 -
Cook elbow macaroni in salted boiling water until al dente according to package instructions. Drain and set aside.
06 -
Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly, and cook until the mixture thickens slightly.
07 -
Reduce heat to low; add cheddar, mozzarella, garlic powder, salt, and black pepper. Stir until cheese melts and sauce is smooth and creamy. Fold in the cooked macaroni.
08 -
Plate the creamy macaroni cheese and top with the glazed honey pepper chicken. Garnish with chopped parsley or green onion as desired.
# Notes:
01 -
Use freshly shredded cheese for best melt and texture in macaroni.
02 -
Adjust the amount of red pepper flakes according to preferred spice level.