PF Chang’s crispy honey chicken has that perfect crunch on the outside and a sticky, sweet glaze that clings to every piece!
The secret to that crunch is cornstarch in the batter. It fries up light and crispy without feeling greasy.
I always double-fry the chicken for the best texture, letting it rest a few minutes between fries.
A mix of honey, soy sauce, and a splash of rice vinegar keeps the sauce balanced, so it’s sweet without being overpowering.
I like to serve it over jasmine rice, which soaks up all that sauce without getting soggy!
How to Make PF Chang’s Crispy Honey Chicken
Ingredients
- 1 lb Chicken Breast (cubed)
- 1 cup All-Purpose Flour
- 1 cup Cornstarch
- 1 Egg
- 1 cup Water
- 1 cup Vegetable Oil
- 1/2 cup Honey
- 1/4 cup Rice Vinegar
- 2 tbsp Soy Sauce
- Salt
- Pepper
Step-by-Step Instructions
Step 1:
In a bowl, mix flour, cornstarch, and a pinch of salt and pepper.
Step 2:
In another bowl, whisk together egg and water until well combined.
Step 3:
Dip chicken pieces in the egg mixture, then coat with the flour mixture.
Step 4:
Heat oil in a pan over medium heat, and fry chicken until golden brown.
Step 5:
In a saucepan, combine honey, rice vinegar, soy sauce, and a cornstarch slurry.
Bring to a boil and stir until the sauce thickens.
Step 6:
Toss fried chicken in the sauce until evenly coated.
Serve hot.
Common Mistakes to Avoid
Why Did My Chicken Coating Turn Soft So Quickly?
Draining fried chicken on paper towels traps steam underneath and softens that crust within minutes.
I always park mine on a wire rack over a sheet pan so air circulates on every side!
If the coating already looks damp and dull instead of craggy, pop the pieces back into 375°F oil for 45 seconds to revive them.
Why Is the Honey Sauce Grainy or Crystallized?
Boiling honey hard scorches its natural sugars and leaves a gritty, sandy texture on the tongue.
Watch for tiny fast bubbles racing up the sides of the pan, that’s your warning to pull the heat down immediately.
A gentle simmer for two or three minutes is all PF Chang’s style glaze needs.
Why Did My Chicken Turn Dark Before Cooking Through?
Oil creeping past 375°F browns the cornstarch crust long before the interior hits temperature.
I’ll usually keep a thermometer clipped to the skillet and hold steady at 350°F.
If pieces are already mahogany outside and pink inside, finish them on a rack in a 350°F oven for six minutes.
Why Does My Sauce Slide Off the Crispy Chicken?
A thin, watery glaze runs straight to the bottom of the bowl instead of clinging.
My go-to method is whisking in the cornstarch slurry and cooking just until the sauce coats the back of a spoon and leaves a clean stripe.
Too thick and gummy? Loosen it with a splash of warm broth.
Why Does the Finished Dish Taste Too Sweet?
Skipping the rice vinegar leaves honey unchecked and the flavor turns cloying fast.
Trust me when I say acid is what makes PF Chang’s version taste balanced rather than candied.
Add vinegar a half teaspoon at a time, plus a pinch of salt, until the sweetness reads bright instead of syrupy.
Are You Saucing the Chicken Too Far Ahead?
Tossing fried pieces in glaze more than a minute before plating guarantees a soggy crust.
I strictly avoid saucing until the rice is scooped and the table is set!
Keep the sauce warm, then toss gently for about ten seconds right before serving.
Did You Skip the Double-Fry Restaurant Technique?
One pass through the oil leaves moisture inside the coating that softens it under the glaze.
That second 60 to 90 second fry drives out steam and locks in the shattery crust PF Chang’s is known for.
Look for a deeper gold color and a sharper sizzle sound.
Sauce Timing
Timing is everything when it comes to adding the sauce to the chicken!
If you add it too early, the coating can become soggy.
Add the sauce just before serving to keep everything nice and crispy.
Tips and Tricks for Making This Recipe
Frying Temperature
Make sure the oil is hot before adding chicken to fry to ensure a golden and crisp coating.
Flavor Balance
Adjust the sweetness and tanginess of the sauce by varying the amount of honey and vinegar according to your tasting preferences.
Crispy Texture
For an extra crispy texture, double fry the chicken by letting it cool after the first fry and frying it again briefly before adding it to the sauce.
Ingredient Substitutions
You can substitute rice vinegar with apple cider vinegar if you don’t have it on hand, but reduce the amount slightly to balance the flavor.
Serving Suggestion
Serve this dish over steamed rice to soak up the delicious sauce and make it a complete meal!
What to Serve with PF Changs Crispy Honey Chicken Recipe
Steamed Jasmine Rice
You can’t go wrong with steamed jasmine rice to accompany the crispy honey chicken.
Its subtle flavor and fragrant aroma perfectly complement the sweetness of the honey glaze.
The rice will soak up the sauce, which is a fun contrast to the crispy chicken pieces.
Sauteed Garlic Green Beans
Another classic side to consider is sautéed garlic green beans.
You just need to toss green beans in a pan with a bit of oil and minced garlic.
These beans add a bright green color and a garlicky punch that pairs beautifully with the chicken.
Sesame Garlic Vegetables
Experiment with sesame garlic vegetables to add a twist.
Use a mix of broccoli, bell peppers, and snap peas, lightly sautéed with sesame oil and garlic.
Sprinkle some sesame seeds on top for an extra touch.
Vermicelli Noodles
For something unique, try serving vermicelli noodles as a base.
Their thin structure makes them perfect for soaking up extra sauce.
Top the noodles with the crispy chicken and sprinkle some chopped cilantro and crushed peanuts for added texture and flavor.
Roasted Sweet Potatoes
For a surprising twist, roasted sweet potatoes make a great addition.
Simply cut them into cubes, toss with olive oil, sea salt, and a touch of paprika, and roast until golden.
Their natural sweetness complements the honey in the chicken while adding heartiness to your meal.
Variations and Substitutions
Adjusting Spice Levels
You can modify the spice level to suit your preference by adding more or fewer chili flakes.
If you love a bit of heat, throw in additional red pepper flakes.
For a milder version, just stick with the base amount or exclude them entirely.
Sweetness Alternatives
Honey is a star in this recipe, but if you’re out, try agave syrup or maple syrup for a unique twist.
Each offers a slightly different texture and flavor that can change up your dish.
You’ll find each brings its own special touch to the mix without drastic changes to the outcome.
Protein Swaps
For a different take, substitute the chicken with tofu or shrimp.
These options work beautifully with the sauce.
This keeps things exciting and varied.
Sauce Thickness
If you find the sauce too thick or too thin, adjust the cornstarch amount.
A little more will thicken it up; reducing it will make it lighter.
A simple tweak can dramatically alter the sauce’s texture.
How to Store Leftover PF Chang’s Crispy Honey Chicken
Airtight Containers
When storing your leftover PF Chang’s Crispy Honey Chicken, an airtight container is essential to maintain freshness.
You want to place the chicken in these containers to prevent any moisture loss or absorption of other flavors.
It keeps the chicken tasting as delicious as the day you made it!
Refrigerate Promptly
Don’t leave your chicken sitting out too long.
You should refrigerate it ideally within 1.5 hours of cooking to maintain its quality.
This step helps in preserving the flavor and texture that makes this dish so amazing.
Freezer Storage
For long-term storage, freeze the chicken in a good-quality freezer bag.
Ensure you remove excess air and write the date on the bag to keep track of how long it’s been stored.
This way, your leftovers are convenient and ready to enjoy whenever you’re in the mood!
PF Chang’s Crispy Honey Chicken Recipe
Ingredients
- 1 lb Chicken Breast cubed
- 1 cup All-Purpose Flour
- 1 cup Cornstarch
- 1 Egg
- 1 cup Water
- 1 cup Vegetable Oil
- 1/2 cup Honey
- 1/4 cup Rice Vinegar
- 2 tbsp Soy Sauce
- Salt
- Pepper
Instructions
- In a bowl, mix flour, cornstarch, and a pinch of salt and pepper.
- In another bowl, whisk together egg and water until well combined.
- Dip chicken pieces in the egg mixture, then coat with the flour mixture.
- Heat oil in a pan over medium heat, and fry chicken until golden brown.
- In a saucepan, combine honey, rice vinegar, soy sauce, and a cornstarch slurry.
- Bring to a boil and stir until the sauce thickens.
- Toss fried chicken in the sauce until evenly coated.
- Serve hot.