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p f chang's honey chicken
Mary Kelly

P F Chang's Honey Chicken Recipe

When I first tasted PF Chang’s Honey Chicken, I felt like I had taken a trip to culinary paradise. This dish features tender chicken coated in a sweet and tangy sauce that makes the taste buds dance.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 694
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 oz all-purpose flour
  • 2 ½ oz cornstarch
  • 1 large egg
  • 6 oz water
  • ⅛ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • Sauce:
  • ½ cup sake or rice wine
  • ½ cup honey
  • 3 oz rice vinegar
  • 3 tablespoons light soy sauce
  • 6 tablespoons granulated sugar
  • ¼ cup cornstarch
  • ¼ cup water
  • 1 tablespoon sesame oil
  • 1 lb boneless skinless chicken breast, diced into bite-sized pieces
  • 1 tablespoon minced garlic
  • Vegetable oil for frying
  • 2 green onions finely chopped
  • Chicken Seasoning:
  • 1 tablespoon light soy sauce
  • ⅛ teaspoon white pepper
  • ¼ teaspoon kosher salt
  • 1 tablespoon cornstarch
  • 1 teaspoon garlic powder

Equipment

  • Large frying pan or wok

Method
 

  1. Start by chopping your chicken breast into bite-sized pieces. This allows the batter to coat all sides evenly. Season the chicken with light soy sauce, white pepper, kosher salt, cornstarch, and garlic powder. Mix well and let it marinate for about 15 minutes.
  2. In a bowl, combine all the batter ingredients: flour, cornstarch, egg, water, baking powder, and baking soda. Whisk until smooth. The batter should be thick enough to coat the chicken but not so thick that it wouldn’t stick.
  3. In a large frying pan or wok, pour in vegetable oil until it’s about 1-2 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a small amount of batter into it; it should sizzle immediately.
  4. Dip each marinated chicken piece into the batter, ensuring it’s fully coated. Carefully place them in the hot oil. Fry in batches to avoid overcrowding the pan. Cook the chicken for 3-5 minutes until golden brown and crispy. Transfer the cooked chicken to a paper towel-lined plate to absorb any excess oil.
  5. In a saucepan, combine sake, honey, rice vinegar, soy sauce, granulated sugar, cornstarch, water, and sesame oil. Stir over medium heat until the sauce has thickened, which should take just a few minutes. Make sure to keep stirring to prevent any sticking.
  6. Once the sauce is ready, pour it over the fried chicken pieces in a large bowl. Toss gently to ensure every piece is evenly coated.
  7. Transfer the glazed chicken to a serving plate. Finally, garnish with chopped green onions for a fresh touch.

Nutrition

Calories: 694kcal

Notes

  • 1. Marination Matters: Allowing the chicken to marinate longer deepens the flavors. For best results, marinate for at least 30 minutes.
  • Get the Oil Right: Ensure the oil is at the correct temperature. If it’s too cold, the chicken will absorb too much oil. If too hot, it may burn before cooking through
  • Batter Consistency: The batter should coat the chicken without dripping too much. If it seems too runny, add a little more flour.
  • Fresh Ingredients: Whenever possible, use fresh ginger and garlic for more intense flavors.
  • Experiment with Heat: If you like it spicy, consider adding red pepper flakes or sriracha to your sauce.

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