P.F. Chang's-Style Crispy Honey Chicken
The secret to P.F. Chang's honey chicken is the double-fry - first at 350F to cook it through, then at 375F to get that shatteringly crisp coating that stays crunchy even after you toss it in sauce. The batter has both baking powder and baking soda, which makes it incredibly light and airy.
Ingredients
For the Chicken & Batter
- 1 lb boneless skinless chicken breast, cut into 1-inch cubes
- 1 cup all-purpose flour
- 3/4 cup cornstarch
- 1 cup ice-cold water
- 1 large egg
- 2 tablespoons neutral oil
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
For the Honey Sauce & Assembly
- 3/4 cup honey
- 1/4 cup unseasoned rice vinegar
- 3 tablespoons low-sodium soy sauce
- 3 cloves garlic minced
- 10-12 whole dried red chiles
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 2 scallions thinly sliced, for garnish
- Neutral oil for frying
Instructions
- Whisk flour, cornstarch, baking powder, baking soda, and salt in large bowl.
- Mix egg, ice-cold water, and oil in separate bowl. Combine with dry ingredients until smooth.
- Coat chicken cubes in batter, refrigerate 30 minutes.
- Heat oil to 350F in deep pot.
- Fry chicken in batches 3-4 minutes until light golden. Drain on wire rack.
- Increase oil to 375F, fry chicken again 1-2 minutes until deeply golden. Drain.
- Heat oil in wok over medium heat. Stir-fry dried chiles 1 minute.
- Add garlic, cook 30 seconds.
- Add honey, vinegar, soy sauce. Bring to simmer.
- Stir in cornstarch slurry, cook 1 minute until thickened.
- Toss chicken in sauce until coated.
- Garnish with scallions and serve.
Notes
Ensure oil temperature stays consistent between batches. Serve immediately while chicken is crispy.