Best 3 Pf Changs Crispy Honey Chicken Copycat Recipes

In search of a delectable crispy honey chicken dish that replicates the flavors of the popular P.F. Chang's restaurant? Look no further! Embark on a delightful culinary journey as we present a comprehensive guide to creating your own mouthwatering P.F. Chang's Crispy Honey Chicken copycat recipe. With step-by-step instructions and an array of tips and tricks, this article will empower you to recreate this beloved dish in the comfort of your own kitchen. Get ready to tantalize your taste buds with a crispy, flavorful, and lip-smacking chicken dish that will make you forget you're not dining at P.F. Chang's.

Here are our top 3 tried and tested recipes!

PF CHANGS CRISPY HONEY CHICKEN (COPYCAT)

Pf Changs Crispy Honey Chicken (Copycat) image

This recipe is all over the web, and it is usually touted as the PF Chang's recipe. I don't know if it the same, as the waiter told me the chicken was lightly breaded in potato flour. So I might try it that way too. Also, I have not tried this yet, but I am OBSESSED with their lunch bowl of Crispy Honey Chicken, so I had to go searching for a recipe! Serve over brown rice, white rice or crispy noodles! We like brown rice best!!! Cook time is my best guess!

Provided by SarahBeth

Categories One Dish Meal

Time 2h20m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 21

Ingredients

1 lb chicken breast, boneless skinless cut into medium sized chunks
1 tablespoon minced garlic
vegetable oil (for frying)
2 green onions, finely minced
4 ounces all-purpose flour
2 1/2 ounces cornstarch
1 egg
6 ounces water
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1 tablespoon light soy sauce
1/8 teaspoon white pepper
1/4 teaspoon kosher salt
1 tablespoon cornstarch
1/2 cup sake or 1/2 cup rice wine
1/2 cup honey
3 ounces rice vinegar
3 tablespoons light soy sauce
6 tablespoons sugar
1/4 cup cornstarch
1/4 cup water

Steps:

To make batter: mix ingredients till just combined. Let rest in refrigerator for a couple of hours. Coat chicken well with seasonings and marinate in the refrigerator for 20 minutes. Combine sauce ingredients, mix thoroughly and reserve for serving.
Pour vegetable oil into fryer or heavy bottomed sauce pot. Heat slowly to 340-350 degrees. Put 1/4 of the marinated chicken in a clean bowl and pour enough better over to coat. Remove a few pieces at a time from the batter, using slotted spoon or large fork. Shake off excess batter. Carefully lower chicken into the hot oil. Suspend the chicken until the batter "sets," 20-30 seconds. Chicken is done when golden to light brown and crisp. Remove to platter with paper towels to drain. Repeat for all the chicken. Remember to check the oil temperature, it must remain hot.
To finish the sauce, heat it in sauce pan, bring to a boil. Mix cornstarch and water to make a slurry. Add cornstarch slurry, a little at a time.The sauce will thicken, let it come to a thickness of "loose honey." Let cook for a minute or two.
Heat 2 more tablespoons of oil in a wok and add some minced garlic, red bell pepper and scallions and stir-fry briefly. Add 1/3 to 1/2 of the chicken (depending on pan size) and stir-fry briefly. Add enough sauce to just coat chicken. Stir-fry again briefly. Serve over noodles or rice.

HONEY SEARED CHICKEN (PF CHANG'S COPYCAT)

Honey Seared Chicken (Pf Chang's Copycat) image

Found this on Recipelink from Mary Jo in Minneapolis. She writes: I copied this recipe down when I saw it. As I remember, it is from a chef at PF Changs restaurant for a news show.

Provided by SashasMommy

Categories Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

4 ounces flour
2 1/2 ounces cornstarch
1 egg
6 fluid ounces water
1/8 teaspoon baking soda
1/8 teaspoon baking powder
1 lb boneless chicken breast, cut up
1 tablespoon light soy sauce
1/8 teaspoon white pepper
1/4 teaspoon kosher salt
1 tablespoon cornstarch
1/2 cup sake or 1/2 cup rice wine
1/2 cup honey
3 fluid ounces rice vinegar
3 tablespoons light soy sauce
6 tablespoons sugar

Steps:

Mix the ingredients for the batter together thoroughly and let sit in the refrigerator for a couple of hours.
Coat chicken with seasonings and marinate in the refrigerator for 20 minutes.
Coat chicken with batter and fry in oil (I did not write down the directions to this as it seemed self explanatory at the time).
Mix ingredients for the sauce together. When ready to eat, mix 1/4 cup water with 1/4 cup cornstarch.
Bring the ingredients for the sauce to a boil and add the cornstarch mixture slowly, boil 1-2 minutes. It should be like loose honey.
Coat the cooked chicken with the sauce.

P.F. CHANG'S CRISPY HONEY CHICKEN RECIPE - (3.8/5)

P.F. Chang's Crispy Honey Chicken Recipe - (3.8/5) image

Provided by carebearcustis

Number Of Ingredients 28

Ingredients

FOR THE BATTER:
4 ounces all-purpose flour
2 1/2 ounces cornstarch
1 egg
6 ounces water
1/8 teaspoon baking powder
1/8 teaspoon baking soda
FOR THE CHICKEN SEASONING:
1 pound boneless, skinless chicken breast, cut into medium size chunks
1 tablespoon lite soy sauce
1/8 teaspoon white pepper
1/4 teaspoon kosher salt
1 tablespoon corn starch
FOR THE SAUCE:
1/2 cup sake or rice wine
1/2 cup honey
3 ounces rice vinegar
3 tablespoons lite soy sauce
6 tablespoons sugar
TO COOK THE CHICKEN:
Vegetable oil for frying, plus 2 tablespoons for finishing sauce
TO FINISH THE SAUCE:
1/4 cup corn starch
1/4 cup water
1 tablespoon minced garlic
Red bell pepper and/or scallions, julienned
TO SERVE:
Crispy noodles, rice or egg noodles or steamed rice

Steps:

Mix ingredients for the batter together until just combined. Let rest in refrigerator for a couple of hours. Coat chicken well with seasonings and marinate in the refrigerator for 20 minutes. Combine sauce ingredients, mix thoroughly and reserve for serving. Pour vegetable oil into fryer or heavy bottomed sauce pot. Heat slowly to 340 to 350 degrees F. Put 1/4 of the marinated chicken in a clean bowl and pour enough batter over to coat. Remove a few pieces at a time from the batter, using slotted spoon or large fork. Shake off excess batter. Carefully lower chicken into the hot oil. Suspend the chicken until the batter "sets," 20 to 30 seconds. Chicken is done when golden to light brown and crisp. Remove to platter with paper towels to drain. Repeat for all the chicken. Remember to check the oil temperature, it must remain hot. TO FINISH THE SAUCE: Heat the reserved sauce in sauce pan, bring to a boil. Mix corn starch and water together to create a slurry, and add a little at a time. The sauce will thicken. Let it come to a thickness of "loose honey." Let cook for a minute or two. Heat the remaining 2 tablespoons oil in a wok and add some minced garlic, red bell pepper and scallions and stir-fry briefly. Add 1/3 to 1/2 of the chicken (depending on pan size) and stir-fry briefly. Add enough sauce to just coat chicken. Stir-fry again briefly. Serve over noodles or rice.

Tips:

To make the chicken extra crispy, double-coat it in the cornstarch mixture.
Use a large skillet or wok to fry the chicken in batches, so that it doesn't overcrowd and steam.
Make sure the oil is hot enough before adding the chicken, or it will absorb too much oil and become greasy.
When frying the chicken, stir it gently and constantly so that it cooks evenly.
If you don't have a deep-fry thermometer, you can check the oil temperature by dropping a small piece of chicken into it. If it sizzles and floats to the top, the oil is hot enough.
To make the honey sauce, use a good-quality honey that is thick and flavorful.
Simmer the honey sauce for a few minutes, or until it has thickened slightly.
Serve the crispy honey chicken immediately, while it is still hot and crispy.

Conclusion:

This crispy honey chicken recipe is a delicious and easy-to-make dish that is perfect for a quick and easy weeknight meal. The chicken is crispy and flavorful, and the honey sauce is sweet and tangy. This dish is sure to be a hit with the whole family.