Best 3 Pf Changs Crispy Honey Chicken Copycat Recipes

**Indulge in the Crispy Honey Chicken Symphony: A Culinary Journey to Savor**

Feast your senses on the tantalizing Crispy Honey Chicken, a culinary masterpiece that harmonizes flavors and textures to create an unforgettable dining experience. This delectable dish tantalizes the palate with its crispy, golden-brown coating, enveloping tender, juicy chicken morsels. Drizzled with a luscious honey sauce, each bite delivers a symphony of sweet, savory, and tangy notes, leaving you craving more. Embark on a culinary adventure as we unveil the secrets behind this irresistible dish, guiding you through a step-by-step recreation in your own kitchen. Discover the art of achieving the perfect balance of flavors and textures, transforming simple ingredients into an extraordinary culinary delight.

Check out the recipes below so you can choose the best recipe for yourself!

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.

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.

Tips:

To make sure the chicken is crispy, double-coat it in the cornstarch mixture.
Use a large skillet or wok to fry the chicken so that it has plenty of room to cook evenly.
Don't overcrowd the skillet or wok when frying the chicken, or it will steam instead of fry.
Cook the chicken in batches if necessary to avoid overcrowding.
Be careful not to overcook the chicken, or it will become tough.
Make sure the honey sauce is hot and bubbly before adding the chicken.
Serve the chicken immediately after it is cooked, garnished with sesame seeds and green onions.

Conclusion:

This PF Chang's Crispy Honey Chicken copycat recipe is a delicious and easy way to make your favorite restaurant dish at home. With just a few simple ingredients, you can create a crispy, flavorful chicken dish that is sure to please everyone at your table. So next time you're craving Chinese food, give this recipe a try. You won't be disappointed!