One Pot Mac and Cheese with Crispy Honey Butter Chicken
a rich, creamy one-pot mac and cheese topped with my viral crispy honey butter chicken
Ingredients
For the Crispy Chicken
- 750 g chicken breast cut into bite-sized cubes
- 2 tbsp soy sauce
- 1 tsp salt
- 1 tsp white pepper
- 1 tsp MSG optional
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp baking powder
- 1 egg
- 1 cup cornstarch / cornflour
- Oil for frying
- Sesame seeds & spring onions for garnish
For the Honey Butter Sauce
- 4 –5 cloves garlic finely chopped
- 2 tbsp butter for sautéing garlic
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp brown sugar
- 1 tbsp chilli flakes
- ½ tsp garlic powder
- 4 –5 tbsp additional butter
- 2 tbsp honey adjust to taste
- 2 tbsp cornstarch slurry 2 tbsp cornstarch + ½ cup water
For the Mac and Cheese
- 3 tbsp butter
- 250 ml double cream
- 250 ml full-fat milk
- 1 block mozzarella grated
- 1 block gouda grated
- 1 block yellow cheddar grated
- Mix all three cheeses together in one bowl
- 300 g boiled macaroni
Instructions
- In a large bowl, add chicken cubes, soy sauce, salt, white pepper, MSG (optional), garlic powder, onion powder, baking powder, and the egg. Mix well.
- Add cornstarch and coat the chicken evenly until every piece is fully covered.
- Heat oil in a pan and fry chicken in batches until golden, crispy, and cooked through.
- Remove and set aside.
- In the same pan, remove excess oil, keeping about 1–2 tbsp behind.
- Add 2 tbsp butter and chopped garlic. Sauté on low heat until fragrant.
- Add soy sauce, sesame oil, brown sugar, chilli flakes, and garlic powder. Mix well.
- Add the additional butter and honey.
- Pour in the cornstarch slurry and cook until the sauce thickens and becomes glossy.
- Add the crispy chicken back in and coat fully.
- Garnish with sesame seeds and spring onions.
- Remove chicken from the pan and set aside.
- In the same pan (no need to wash), add 3 tbsp butter and melt on low.
- Pour in double cream and full-fat milk.
- Season lightly with salt, pepper, and optional chilli flakes.
- Cook on low heat until warm and slightly thickened.
- Add half of the mixed grated cheese and stir until fully melted and smooth.
- Add boiled macaroni and mix until everything is creamy and well coated.
- Spread the mac and cheese evenly in the pan.
- Top with a generous layer of the remaining grated cheese.
- Bake at 210°C for 10 minutes, then broil/grill for 5 minutes until golden and bubbly.
- Spoon the crispy honey butter chicken on top of the hot mac and cheese.
- Serve immediately while everything is hot, melty, and glossy.