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 PF Chang’s crispy honey chicken 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.
You Can Spice It Up Too!
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. Some red pepper flake will take it up a notch.
Depending on how many people I’m serving, I’ll either break out my big deep fryer or, if it’s just us two, I’ll use my lil ole Fry Daddy fryer. It’s the perfect size of just a few people. It only uses a few cups of oil, so I save big time on oil. And it’s super easy to clean up.
I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.
I served the chicken over my super-easy slow cooker rice.
Also try my copycat Panda Express SweetFire chicken.
Copycat PF Chang’s Crispy Honey Chicken
Ingredients
For the chicken
- 1 pound chicken breast boneless, skinless, cut into chunks
- vegetable oil for frying
- rice cooked and warmed, for serving
For the batter
- ½ cup all-purpose flour
- 5 tablespoons cornstarch
- 1 egg
- ¾ cup water
- ⅛ teaspoon baking powder
- ⅛ teaspoon baking soda
For the chicken seasoning
- 1 tablespoon soy sauce
- ⅛ teaspoon ground white pepper
- ¼ teaspoon Kosher salt
- 1 tablespoon cornstarch
For the sauce
- ½ cup seasoned rice vinegar
- ½ cup honey
- 6 tablespoons rice vinegar
- 3 tablespoons soy sauce
- 6 tablespoons sugar
- ¼ cup cornstarch
- ¼ cup water
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
Nutritional values are approximate.
