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

Cook Time 30

Total Time 1 30

Servings servings

Calories 532kcal

Author Mike

Equipment

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.

Notes

This dish is also great prepared using boneless, skinless thighs.

Nutrition