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P.F. Chang's Crispy Honey Chicken

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Pan-fried marinated and battered chicken breast stir-fried with a delicious Asian honey sauce. Impress your friends and enjoy with some saké!

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Rate this recipe 3.8/5 (46 Votes)

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

Details

Adapted from recipelink.com

Preparation

Step 1

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.

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