PF Chang If you like honey chicken, you will love this menu! I found out how to make it at home! The breading is unlike anything I’ve fried before and it’s just right! This dish Sweet, delicious and irresistible.
Why this sauce chicken is a must-try
- Better than takeout:The crispy, juicy chicken with chewy honey glaze is more delicious and cheaper than PF Chang!
- That perfect crunch:The light dough is fried crispy on the outside and soft and juicy on the inside.
- Big Flavor, Simple Ingredients:Pantry staples come together to create a glossy, crave-worthy sauce that tastes restaurant-quality.
PF Chang Honey Chicken Ingredients
- oil: Vegetable oil or canola oil are best for frying chicken.
- whole milk: You can fry this PF Chang’s Honey Chicken on the stovetop, but using a deep fryer makes it super easy!
- sauce: Remove the sauce from the heat and the sauce will continue to thicken. If you like it more sour, double the sauce!
How to make PF Chang Honey Chicken
My family and I will order this dish every time we go to PF Chang’s. My kids love it. So I wanted to see if I could make it myself. The kids loved it too and said it was great! Serve with rice, fried rice, or stir-fried vegetables to complete dinner.
- Salt the chicken: Season the chicken with salt and set aside.
- Court Chicken: In a large bowl, mix together the flour, cornstarch, baking soda, baking powder, cold water, and eggs. Add the chicken pieces to the batter, then toss to coat evenly.
- fry: Heat 3 to 4 inches of oil in a large pot or wok to 375°F. Strain off any excess batter, then carefully place the chicken into the hot oil, making sure the pieces don’t stick together. Fry until crisp and golden brown, about 5 minutes. Drain on paper towels on a plate and repeat with remaining chicken.
- Mix the sauce: Combine sauce ingredients, honey, rice vinegar, soy sauce, sugar, and garlic powder in a bowl and mix until smooth.
- Thickens and heats: Pour the sauce into a large pot or pan. In a small bowl, mix the cornstarch with the water, then whisk the cornstarch slurry into the sauce. Heat over medium-high until thickened.
- Combine: Add the fried chicken and toss with the sauce. Add green onions to PF Chang’s Honey Chicken and serve directly on top of rice.
Alyssa’s Expert Tips
- This chicken is best eaten fresh! The coating doesn’t stay crisp, so toss it in the sauce just before eating to get the best texture.
Copycat PF Chang’s Honey Chicken
#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rated-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rated-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rated-0-66 stop { stop-color: #343434; }
ingredient
chicken
- 1 ½ pound Boneless skinless chicken breast cut into 1 inch pieces
- ½ teaspoon salt
- ½ cup all purpose flour
- ½ cup cornstarch
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ⅔ cup cold water
- 1 egg
- oil for frying Canola oil or vegetable oil
honey sauce
- ½ cup honey
- ¼ cup rice vinegar
- 2 tablespoon low salt soy sauce
- ¼ cup granulated sugar
- ½ teaspoon garlic powder
- 1 tablespoon cornstarch
- 1 tablespoon water
guideline
chicken
- season 1 ½ pounds boneless, skinless chicken breast with ½ teaspoon salt And set it aside.
- Mix together in a large bowl. ½ cup all-purpose flour, ½ cup cornstarch, ¼ teaspoon baking soda, ½ teaspoon baking powder, ¼ cup cold waterand 1 egg. Add chicken pieces to flour mixture and toss to coat.
- Add about 3-4 inches to a large wok or saucepan. oil for frying. Heat to 375 degrees Fahrenheit.
- Using a large metal sieve, strain the batter from the chicken pieces. Place each piece of chicken into the hot oil, making sure the chicken doesn’t stick together. Cook for 5 minutes or until crisp and golden brown. Place the cooked chicken on a plate lined with paper towels. Repeat this process with remaining chicken.
sauce
- Add the following to a medium bowl: ½ cup honey, ¼ cup rice vinegar, 2 tablespoons low-salt soy sauce, ¼ cup granulated sugarand ½ teaspoon garlic powder. Whisk until smooth.
- Place the sauce in a large wok or pan. whisk together 1 tablespoon cornstarch and 1 tablespoon of waterThen stir into the sauce mixture. Heat sauce over medium heat until sauce thickens, 1 to 2 minutes.
- Add the cooked chicken and mix to coat with the honey sauce. Garnish with green onions and serve over rice.
memo
This chicken is best enjoyed fresh. The coating won’t stay as crispy when reheated, so toss it in the sauce just before serving to get the best texture.
- refrigerator: If you have any leftovers, store them in an airtight container in the refrigerator for up to 5 days.
- Reheat: To reheat, reheat chicken in a skillet or air fryer at 375°F for 4 to 5 minutes, turning halfway through to restore crispiness.
nutrition
More Copycat Chicken Recipes You’ll Love
dinner
Pretend to raise cane chickens
4 hours 50 minutes
dinner
Spicy Chicken Chipotle Pasta (Copycat Cheesecake Factory)
40 minutes
dinner
Nuggets and sauce inspired by Chick-fil-A
40 minutes
dinner
monterey chicken
1 hour 45 minutes
