Description

Crispy, golden chicken bites coated in a sweet and spicy honey pepper glaze, served alongside ultra-creamy mac and cheese. This comforting dish balances crunchy texture, rich cheese sauce, and a gentle heat that makes every bite satisfying and indulgent.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 servings

Ingredients

Scale

For the Chicken:

1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
Salt and pepper, to taste
1 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs
Vegetable oil, for frying
1⁄4 cup honey
2 tablespoons soy sauce
1 tablespoon sriracha sauce
1 teaspoon garlic powder
1⁄4 teaspoon red pepper flakes (optional for extra spice)
1 tablespoon butter

For the Mac and Cheese:

8 oz (225g) elbow macaroni
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk
2 cups sharp cheddar cheese, shredded
Salt and pepper, to taste
1⁄4 teaspoon ground mustard (optional)

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Instructions

Season the chicken pieces with salt and pepper. Prepare three bowls for breading: one with flour, one with beaten eggs, and one with breadcrumbs.
Coat each piece of chicken in flour, then dip into the eggs, and finish by coating evenly with breadcrumbs.
Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken in batches for 5–7 minutes, turning as needed, until golden brown and fully cooked. Transfer to a paper-towel-lined plate.
In a small saucepan over low heat, combine honey, soy sauce, sriracha sauce, garlic powder, red pepper flakes, and butter. Stir continuously until the butter melts and the glaze is smooth. Keep warm.
Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes until lightly golden.
Gradually add the milk while whisking constantly. Cook until the sauce thickens, then reduce heat to low and stir in the shredded cheddar cheese until smooth. Season with salt, pepper, and ground mustard if using.
Mix the cheese sauce with the cooked macaroni until evenly coated.

Serve the creamy mac and cheese alongside the fried chicken, then pour the warm honey pepper glaze over the chicken just before serving.

Notes

Fry chicken in batches to keep the coating crispy.
Keep the glaze on low heat to prevent burning.

Add glaze just before serving to maintain crunch.