Pf Changs Crispy Honey Chicken Copycat
Bring the irresistible flavors of your favorite restaurant straight to your kitchen with this mouthwatering PF Chang's Crispy Honey Chicken Copycat recipe! Featuring tender, bite-sized pieces of chicken coated in a perfectly crispy golden crust, this dish is tossed in a luscious homemade honey sauce that’s sweet, savory, and tangy all at once. With simple pantry staples like soy sauce, rice vinegar, and honey, you can recreate this iconic Asian-inspired dish in just 45 minutes. Ideal for a quick dinner or an indulgent treat, this crispy honey chicken pairs beautifully with steamed rice and a sprinkle of sesame seeds and green onions for a restaurant-quality meal right at home. Perfect for busy weeknights or special occasions, this recipe combines ease, flavor, and takeout-level satisfaction!
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Recipe Information
Ingredients
- 1 pound Chicken breast, boneless and skinless
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Cornstarch
- 0.25 cup All-purpose flour
- 2 large Eggs
- 2 cups Vegetable oil
- 0.5 cup Honey
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 2 tablespoons Water
- 2 tablespoons Sugar
- 1 teaspoon Cornstarch (for sauce)
- 1 teaspoon Water (for slurry)
- 1 teaspoon Sesame seeds (optional, for garnish)
- 1 tablespoon Green onion, sliced (optional, for garnish)
Instructions
Cut the chicken breast into bite-sized pieces. Season with salt and black pepper. Set aside.
In a shallow bowl, combine cornstarch and all-purpose flour. In a separate bowl, beat the eggs.
Dip each piece of chicken into the beaten eggs, then coat in the cornstarch-flour mixture. Set aside on a plate.
Heat vegetable oil in a deep skillet or heavy-bottomed pan to 350°F (175°C). Fry the chicken in batches until golden brown and crispy, about 4-5 minutes per batch. Remove and place on a paper towel-lined plate to drain excess oil.
In a small saucepan, combine honey, soy sauce, rice vinegar, water, and sugar. Heat over medium-low heat, stirring occasionally, until the sugar is dissolved.
In a small bowl, mix 1 teaspoon of cornstarch with 1 teaspoon of water to create a slurry. Slowly add the slurry to the honey sauce, stirring constantly, until the sauce thickens. Remove from heat.
Toss the fried chicken pieces in the honey sauce until well coated.
Transfer to a serving plate and garnish with sesame seeds and sliced green onion if desired.
Serve immediately with steamed rice or as part of a larger meal.
Nutrition Facts
Calories |
5221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 446.0 g | 572% | |
| Saturated Fat | 67.7 g | 338% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 2821 mg | 123% | |
| Total Carbohydrate | 181.8 g | 66% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 123.7 g | ||
| Protein | 160.5 g | 321% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 162 mg | 12% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1542 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
