Irresistible Spicy Honey Pepper Chicken with Mac and Cheese

This Irresistible Spicy Honey Pepper Chicken with Mac and Cheese is the ultimate comfort food combo I can’t resist. Juicy, crispy chicken tossed in a sticky-sweet, mildly spicy honey pepper glaze pairs perfectly with creamy, cheesy macaroni. It’s a restaurant-style meal I love recreating right in my kitchen.

Why You’ll Love This Recipe

I love how the sweet heat of the honey pepper glaze balances with the rich, creamy mac and cheese. It hits every flavor note—sweet, savory, spicy, and cheesy—in one satisfying bite. It’s a fun dinner I enjoy making when I want something comforting but a little exciting. The best part? It tastes like takeout but feels completely homemade.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken:

• Boneless chicken breasts or thighs, cut into chunks

• Salt and pepper

• Cornstarch or flour (for coating)

• Eggs

• Oil, for frying

For the honey pepper sauce:

• Honey

• Soy sauce

• Crushed red pepper flakes

• Apple cider vinegar

• Garlic, minced

• Black pepper

For the mac and cheese:

• Elbow macaroni

• Butter

• All-purpose flour

• Milk

• Cheddar cheese, shredded

• Mozzarella or Monterey Jack cheese

• Salt and pepper

directions

1. I season the chicken pieces with salt and pepper. Then I coat them in beaten eggs, dredge them in cornstarch or flour, and fry them in hot oil until golden and crispy. I drain them on paper towels while I make the sauce.

2. In a saucepan, I combine honey, soy sauce, red pepper flakes, vinegar, garlic, and black pepper. I simmer it until slightly thickened, then toss the fried chicken in the glaze until well coated.

3. For the mac and cheese, I cook the macaroni until al dente and drain it. In a separate pan, I melt butter, whisk in flour to make a roux, then slowly add milk until smooth.

4. I stir in the shredded cheese until melted and creamy, then combine it with the cooked pasta.

5. I serve the glazed chicken over a bed of mac and cheese, spooning any extra sauce over the top.

Servings and timing

This recipe serves 4 people.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes

Variations

Sometimes I bake the chicken instead of frying to lighten it up a bit. I also like adding a splash of hot sauce or sriracha to the honey glaze when I want extra heat. For the mac and cheese, I occasionally mix in cooked bacon, jalapeños, or a dash of smoked paprika for added flavor.

storage/reheating

I store leftovers in separate containers in the fridge for up to 3 days. To reheat, I warm the chicken in the oven or air fryer to keep it crispy and heat the mac and cheese on the stove with a splash of milk to bring back its creamy texture. I avoid microwaving the chicken to prevent it from getting soggy.

FAQs

Can I use frozen chicken for this recipe?

Yes, I just make sure it’s fully thawed and patted dry before frying to get that crispy coating.

What cheese works best for mac and cheese?

I usually stick with sharp cheddar for flavor and mozzarella or Monterey Jack for creaminess.

How spicy is the honey pepper glaze?

The glaze has a mild to medium heat. I adjust the red pepper flakes to suit my taste—less for mild, more for extra spicy.

Can I make this ahead of time?

Yes, I prep the components separately and assemble just before serving. I reheat the chicken in the oven to keep it crispy.

Can I bake the chicken instead of frying it?

Absolutely. I coat the chicken pieces in oil and bake at 400°F for 20–25 minutes, flipping halfway through for even crispness.

Conclusion

Irresistible Spicy Honey Pepper Chicken with Mac and Cheese is one of my favorite indulgent meals. It brings together crispy, sweet-and-spicy chicken with the ultimate creamy comfort side. Whether I’m making it for a weeknight treat or a special dinner, this dish always delivers flavor and satisfaction in every bite.