Crispy Honey Chicken from P.F. Chang's features tender chicken pieces coated in a golden, crunchy batter and glazed with a sweet, sticky honey sauce, offering a delightful combination of crispy texture and rich, savory-sweet flavor.
Equipments
- Mixing bowls
- Whisk
- Chef’s knife
- Cutting board
- Tongs
- Frying pan or wok
- Slotted spoon
- Saucepan
- Wire rack
- Baking sheet
- Measuring cups
- Measuring spoons
- Paper towels
Ingredients
- 1 lb (450g) boneless, skinless chicken breasts
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil (for frying)
- 1/3 cup honey
- 1/4 cup sugar
- 1/4 cup water
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch (for sauce)
- 1 tablespoon water (for slurry)
- 1 teaspoon sesame oil
- 2 green onions
Using boneless, skinless chicken breasts ensures tender meat that cooks quickly and evenly when fried. The combination of cornstarch and all-purpose flour creates the golden, crunchy batter essential for that signature crispiness. Adjust the honey and sugar in the sauce to balance sweetness to your taste, as the glaze is key to the dish's rich flavor profile. Make sure to prepare a cornstarch slurry to thicken the sauce properly, giving it that glossy, sticky texture that coats the chicken perfectly. Your Crispy Honey Chicken from P.F. Chang's copycat menu promises the perfect blend of crispy texture and savory-sweet flavor just like the original.
Instructions
- Cut chicken breasts into bite-sized pieces.
- In a mixing bowl, whisk eggs, 1 tbsp soy sauce, 1 tbsp vegetable oil, 1 tsp salt, 1/2 tsp black pepper.
- In a separate bowl, combine 1/2 cup cornstarch and 1/2 cup flour.
- Dip chicken pieces in egg mixture, then dredge in flour-cornstarch mixture.
- Heat vegetable oil in frying pan or wok over medium-high heat.
- Fry chicken in batches until golden and crispy.
- Place fried chicken on wire rack over baking sheet lined with paper towels to drain.
- In a saucepan, combine honey, 1/4 cup sugar, 1/4 cup water, 2 tbsp soy sauce, 1 tbsp rice vinegar; bring to a boil.
- In a small bowl, mix 1 tbsp cornstarch and 1 tbsp water to form a slurry.
- Add slurry to sauce and cook until thickened.
- Stir in 1 tsp sesame oil.
- Toss crispy chicken with honey sauce to coat evenly.
- Garnish with sliced green onions.
- Serve immediately.
Substitution
Crispy Honey Chicken from P.F. Chang's copycat menu delivers the iconic dish's signature crunchy batter and luscious honey glaze in your own kitchen. If boneless, skinless chicken breasts are not available, you can substitute with chicken thighs for a juicier texture. Cornstarch can be replaced with potato starch or tapioca starch to maintain crispiness if needed. When frying, use a thermometer to keep the oil temperature between 350degF to 375degF for the crispiest results. Your homemade honey sauce can be adjusted by reducing sugar slightly if you prefer a less sweet glaze.
Tips
Make sure to heat the vegetable oil to medium-high temperature before frying to achieve a crispy, golden crust without greasiness. Use a wire rack over a baking sheet with paper towels to drain excess oil from the fried chicken, preventing sogginess. Prepare the cornstarch slurry carefully to thicken the honey sauce gradually, stirring continuously to avoid lumps. When tossing the chicken with the sauce, do so gently and quickly to maintain the crisp texture while evenly coating each piece.
Nutritions
Crispy Honey Chicken from P.F. Chang's provides a protein-rich meal with approximately 30 grams of protein per serving, primarily from boneless, skinless chicken breasts. The honey and sugar in the sauce contribute to a moderate amount of natural and added sugars, which deliver energy but can increase calorie content. The dish contains carbohydrates from the cornstarch and flour used in the batter, and fats mainly from frying oil and sesame oil, which add flavor and crispiness. You can enjoy this flavorful dish while balancing it within your daily nutritional goals by pairing it with steamed vegetables or a fresh salad.
Storage
Store leftover Crispy Honey Chicken in an airtight container and refrigerate for up to 3 days to maintain freshness. When reheating, use an oven or air fryer at 350degF (175degC) for 10-15 minutes to restore the crispy texture without sogginess. Your honey sauce may thicken when chilled, so gently reheat and stir before serving.
Variation or Alternatives
For a variation, substitute chicken breasts with boneless thighs for juicier, more flavorful bites. You can replace all-purpose flour with rice flour to achieve an even lighter, crispier batter. If you prefer a spicier glaze, add a teaspoon of chili garlic sauce or crushed red pepper flakes to the honey sauce. When frying, maintain an oil temperature around 350degF (175degC) to ensure your chicken stays crispy without absorbing excess oil.
Allergies
Crispy Honey Chicken from P.F. Chang's contains common allergens such as eggs, soy (from soy sauce), and gluten (from all-purpose flour), which may pose risks for individuals with allergies to these ingredients. The dish also includes sesame oil, which is a known allergen for some people. You should exercise caution if you have sensitivities to any of these components or have a history of food allergies.
Why this recipe?
P.F. Chang's Crispy Honey Chicken features tender, battered chicken pieces coated in a perfectly balanced honey glaze that delivers a sweet and savory flavor profile. The dish offers a satisfying crunch combined with a sticky, flavorful sauce that appeals to various taste preferences. Making a copycat version allows you to enjoy this popular entree at home with fresh ingredients and customizable sweetness levels. Your homemade Crispy Honey Chicken can replicate the restaurant-quality experience while adding a personal touch to every bite.