Copycat PF Chang’s Crispy Honey Chicken

I don’t know how much chicken you get when you order the crispy honey chicken at PF Chang’s. After taking a bite of this copycat version I knew how much I was going to get when I made it at home: a lot. The coating was perfectly crunchy. The chicken was moist, tender, with a hint of soy sauce. And the sauce, oh yes, the sauce, was a wonderful combination of Asian-inspired flavors with a hint of sweetness.

Copycat PF Chang's Crispy Honey Chicken

The next time I make this copycat PF Chang’s crispy honey chicken I might add just a bit of heat to the chicken seasoning. Not much, but I prefer a little kick with my sweet.

I served the chicken over my super-easy slow cooker rice.

Copycat PF Chang's Crispy Honey Chicken
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Copycat PF Chang’s Crispy Honey Chicken

The coating was perfectly crunchy. The chicken was moist, tender, with a hint of soy sauce. And the sauce, oh yes, the sauce, was a wonderful combination of Asian-inspired flavors with a hint of sweetness.
Course Main
Cuisine American
Keyword Asian, chicken, crispy
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 servings
Calories 532kcal
Author Mike

Ingredients

For the chicken

  • 1 pound chicken breast boneless, skinless, cut into chunks
  • oil for frying
  • rice cooked and warmed, for serving

For the batter

For the chicken seasoning

For the sauce

Instructions

For the chicken

  • Place chicken into a resealable. container.
  • Combine the chicken seasoning ingredients and sprinkle over the chicken.
  • Seal and toss to coat. Refrigerate for 1 hour.
  • Whisk together the batter ingredients and refrigerate for 1 hour.
  • Heat 3″ of oil to 350 F in a deep fryer or Dutch oven.
  • Meanwhile, make the sauce by whisking together all but the cornstarch and water in a medium saucepan.
  • Bring to a simmer. Whisk together the cornstarch and water and slowly whisk into the sauce.
  • Let simmer until thickened then reduce heat.
  • Keep warm until ready to use.
  • Add chicken to batter and, working in batches, fry until done, about 5 minutes per piece. Remove to a paper towel-lined plate or wire rack to drain.
  • Serve chicken over rice with plenty of sauce.

Nutrition

Calories: 532kcal | Carbohydrates: 86g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 1353mg | Potassium: 521mg | Fiber: 1g | Sugar: 53g | Vitamin A: 93IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 2mg

Nutritional values are approximate.

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