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P.F. Chang’s Honey Seared Chicken Recipe
Make our P.F. Chang’s Honey Seared Chicken Recipe at home. With our Secret Restaurant Recipe your Honey Seared Chicken will taste just like P.F. Chang’s.
Photo by John Ong
P.F. Chang’s Honey Seared Chicken
A P.F. Chang’s Copycat Recipe
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Print Pin Recipe
P.F. Chang's Honey Seared Chicken Recipe
Make our P.F. Chang's Honey Seared Chicken Recipe at home. With our Secret Restaurant Recipe your Honey Seared Chicken will taste just like P.F. Chang's.
Prep Time45 minutes mins
Active Time30 minutes mins
Chillling and Marinating Time2 hours hrs
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Chinese
Keyword: Asian, Chicken Recipe, Chinese Restaurant, P.F. Chang's
Yield: 4 Servings
Ingredients
- Vegetable Oil for frying
Batter
- 1/2 cup Flour
- 2 1/2 ounces Cornstarch
- 1 Egg
- 3/4 cup Water
- 1/8 teaspoon Baking Soda
- 1/8 teaspoon Baking
Chicken and Seasoning
- 1 pound boneless Chicken Breast or Chicken Thigh Meat cut into bite-sized pieces
- 1 tablespoon Light Soy Sauce
- 1/8 teaspoon White Pepper
- 1/4 teaspoon Kosher Salt
- 1 tablespoon Cornstarch
Sauce
- 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 Water
- 1/4 cup Cornstarch
Instructions
Batter
Add all batter ingredients to a large mixing bowl. Mix thoroughly. Cover and place in refrigerator to chill for 2 hours.
Chicken
Place chicken in a medium bowl.
Sprinkle with all other chicken seasoning ingredients. Mix to coat well.
Cover and place in the refrigerator for to marinate.
Sauce
Add sake or rice wine, honey, rice vinegar, soy sauce and sugar to a small bowl. Mix well. Set aside.
Cook Chicken
Remove batter and chicken from refrigerator.
Drop chicken into batter. Toss to coat.
Pour enough vegetable oil into fryer or heavy bottomed sauce pot to deep fry chicken pieces.
Heat slowly to 340 - 350°F.
Carefully lower a few pieces of battered chicken into the hot oil.
Cook until the batter "sets," 20 - 30 seconds and chicken is done.
Remove to platter with paper towels to drain.
Repeat for all the chicken.
Remember to check the oil temperature, it must remain hot.
Finish the Sauce and Sauce the Chicken
When ready to eat, add prepared sauce to a small cooking pot. Place over medium heat.
In a bowl or cup, mix 1/4 cup water with 1/4 cup cornstarch.
Bring sauce to a boil.
When boiling, slowly add in cornstarch mixture. Boil for 1 - 2 minutes until it has the consistency of loose honey. Remove from heat.
Place cooked chicken into a bowl.
Pour prepared sauce over chicken and coat the cooked chicken with the sauce.
Serve over rice.
P.F. Chang's Honey Seared Chicken
A P.F. Chang's Copycat Recipe
To See ALL of Our P.F. Chang's Copycat Recipes - Click HERE
To See ALL of Our Asian Restaurant Copycat Recipes - Click HERE
To See ALL of Our Chicken Copycat Recipes - Click HERE
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Photo of “Crispy Honey Chicken” is by John Ong and is used by permission under the Attribution 2.0 Generic (CC BY 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by/2.0/. Thank you, John Ong. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes formally widely-circulated on the internet – courtesy of the Wayback Machine. Additional Information Courtesy of Wikipedia and is used by permission.
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