Honey Pepper Chicken (Print-Friendly Version)
# What You'll Need:
→ Cheesy Mac
01 -
Freshly ground black pepper, as you like
02 -
1/2 teaspoon onion powder
03 -
2 tablespoons unsalted butter
04 -
2 cups shredded sharp cheddar
05 -
2 cups elbow pasta
06 -
Salt, add what feels right
07 -
1/2 teaspoon garlic powder
08 -
1 cup heavy cream
09 -
2 tablespoons all-purpose flour
10 -
1/2 cup shredded mozzarella
11 -
2 cups whole milk
→ Chicken Bites
12 -
Vegetable oil to fry
13 -
1 teaspoon smoked paprika
14 -
2 chicken breasts, cut small
15 -
1/2 teaspoon salt
16 -
1 cup all-purpose flour
17 -
1 cup buttermilk
18 -
1/2 teaspoon black pepper
→ Sweet Pepper Sauce
19 -
1 teaspoon cracked black pepper
20 -
1 tablespoon soy sauce
21 -
1/3 cup honey
22 -
1/2 teaspoon red pepper flakes (you can skip these)
# Step-by-Step Directions:
01 -
Plunge the chicken pieces into the buttermilk and leave them for at least 20 minutes so they get tender and tasty.
02 -
Mix black pepper, salt, paprika, and flour in a bowl. Heat oil over medium. Coat chicken in the flour mix then crisp them in the hot oil for 4 or 5 minutes on each side. Lay them on paper towels to soak up oil.
03 -
Put honey, soy sauce, pepper flakes, and cracked pepper in a small pot. Warm it on low, stirring often, until it gets a bit thick, about 2 to 3 minutes.
04 -
Toss the crunchy chicken chunks in the warm honey pepper sauce, making sure each piece is nicely covered.
05 -
Get the elbows ready by boiling them like the package says until they’re firm but done. Drain and keep aside.
06 -
Melt butter in a pan over medium heat. Stir in flour and cook for 1 or 2 minutes so it thickens a bit. Slowly whisk in milk and cream. Turn heat down and keep stirring until it thickens. Add cheddar and mozzarella and stir until melted. Sprinkle in garlic and onion powder, salt, and pepper.
07 -
Mix the drained pasta into the cheese sauce until everything’s covered. Serve it up in bowls and top with the honey-glazed chicken. Sprinkle parsley or extra pepper if you want.
# Helpful Notes:
01 -
Keep the chicken soaking in buttermilk for 20 minutes or more so it turns tender and juicy.