💡 What Does This Recipe Make?
This recipe is an inspired fusion: gochujang and sesame-glazed Korean-style fried chicken meets creamy mac and cheese. The chicken offers crispy savory bits, and the mac and cheese gives a creamy milky foundation. Garnished with green onions and sesame seeds, this dish balances crispy and creamy with a complementary sweet-spicy kick.
🍽️ You Should Try This Recipe
✔️ Protein-rich: chicken + cheese + milk = a nourishing, satisfying meal.
✔️ Flavor fusion: Merges Korean spice with familiar comfort.
✔️ Crowd-pleaser: Perfect for family dinners, game nights, or even potlucks.
✔️ Adaptable: Easily change heat level, cheese blend, or portion.
✔️ One-pan possibilities: Cook mac and cheese in one pan and chicken separately—fewer dishes.
🔥 Pro Tips and Variations
💡 Double-crust the chicken with flour → beaten egg → panko for added crunch.
🔥 Spice it up even more: Add extra gochujang or red pepper flakes into the cheese sauce.
🧀 Cheese variations: Try a cheddary or a pepper jack mixture for enhanced flavor.
🥦 Slip in veggies: Add finely chopped spinach or broccoli to the mac.
⏳ Batch-friendly: Prepare chicken in advance and reheat to be served for a fresh crunch.
❓ FAQs – Frequently Asked Questions
💬 Can I bake rather than fry the chicken?
✔️ Yes! Bake in a 425°F (220°C) oven on a wires rack for 20 minutes.
💬 How do I reheat leftovers without them losing texture?
✔️ Re-heat chicken in the oven (350 for 10 minutes) to get the crispiness back; microwave the mac with a splash of milk.
💬 Is gluten-free pasta allowable?
✔️ Absolutely—use gluten-free elbows or shells if you prefer.
📢 Final Thoughts – Share and Enjoy!
This High Protein Korean Fried Chicken Mac and Cheese combines texture, taste, and playfulness in perfect harmony. Crunchy, creamy, spicy—there’s attitude in this comfort food!
Give this recipe a try, and let us know how it turns out! Share your creations in the comments below or tag us on social media @Myflavorhaven ! Happy cooking! comments!
The Most Amazing Korean Fried Chicken Mac and Cheese
4
servings20
minutes25
minutes680
kcal45
minutesIngredients
- 🔹 Korean‑Style Fried Chicken
700 g skinless, boneless chicken breast, diced (~175 g/serving)
1 large egg, beaten – helps the coating stick
10 g minced garlic + 10 g minced ginger – aromatic base
½ tsp white pepper – mild heat
1 tsp kosher salt, or to taste
Coating mix: ½ cup cornstarch + ½ cup all-purpose flour – classic Korean coating for crispiness
Oil for frying – neutral vegeta
- Korean Glaze (Yangnyeom Style)
2 Tbsp gochujang (Korean chili paste) – sweet-spicy signature flavor
1 Tbsp brown sugar or honey – balances spice
1 Tbsp rice vinegar – bright acidity
1 tsp soy sauce – umami depth
1 garlic clove + 1 tsp grated ginger, minced
- Protein-Packed Mac & Cheese
2 cups dry elbow macaroni (~200 g)
1 cup low-fat evaporated milk – smooth, high-protein base
1 cup low-fat cottage cheese or Greek yogurt – extra protein and creaminess
1 cup shredded cheddar cheese
½ cup shredded mozzarella – melty pull
Salt and pepper, to taste
Directions
- 1. Prep Chicken
In a bowl, toss diced chicken with garlic, ginger, egg, white pepper, and salt.
Dredge in flour–cornstarch mix until well coated. Let rest 10 minutes. - Fry Chicken
Heat oil in a pan (fill ~⅓) to 170 °C (340 °F).
Fry chicken in batches for ~5 min until golden and cooked through; drain on paper towels. - Make Yangnyeom Glaze
In a small saucepan over medium heat, combine gochujang, sugar/honey, rice vinegar, soy sauce, garlic, and ginger.
Simmer ~2 minutes, stirring until smooth. - . Coat Chicken
Toss fried chicken in the glaze until fully coated and sticky. Set aside. - Cook Mac & Cheese
Boil macaroni per package; drain and return to pot.
Lower heat; stir in evaporated milk, cottage cheese (or yogurt), cheddar and mozzarella until silky and smooth. Season with salt and pepper. - Assemble
Divide mac & cheese among bowls. Top with glazed Korean fried chicken. - . Serve
Garnish with sliced green onions or sesame seeds, if desired. Best hot!
Leave a Reply