PF Chang’s Honey Chicken (Copycat)
If you love PF Chang’s honey chicken, you’re going to love this! I figured out how to make it at home! The breading is different than anything I have fried up before, and it is spot on! This dish is sweet, savory, and hard to resist.
Why This Saucy Chicken Is a Must-Try
Better Than Takeout: Crispy, juicy chicken with a sticky honey glaze is tastier and more affordable than PF Chang’s!
That Perfect Crunch: The light batter fries up crisp on the outside while staying tender and juicy inside.
Big Flavor, Simple Ingredients: Pantry staples come together for a glossy, crave-worthy sauce that tastes restaurant-quality.
Ingredients for PF Chang’s Honey Chicken
Oil: Vegetable or canola oil is best for frying the chicken.
Frying: Frying this PF Chang’s honey chicken over the stove is great, but a deep fryer makes it super easy!
Sauce: The sauce will continue to thicken once you remove it from the heat. Double the sauce if you like it extra saucy!
How to Make PF Chang’s Honey Chicken
If you’re anything like my family, you order this dish every time you go to PF Chang’s. My kids love it. So I wanted to see if I could make my own. Kids loved it and said it was just as good! Serve it with steamed rice, fried rice, or stir-fried veggies, and dinner is done.
Salt the Chicken: Season the chicken with salt, then set it aside.
Coat Chicken: In a large bowl, whisk together flour, cornstarch, baking soda, baking powder, cold water, and an egg. Add the chicken pieces to the batter, then toss to coat evenly.
Fry: In a large wok or pot, add 3-4 inches of oil, and heat to 375ºF. Strain off the excess batter, then carefully drop the chicken into hot oil, making sure the pieces don’t stick together. Fry until crispy and golden brown, about 5 minutes. Drain on paper towels on a plate and repeat with the remaining chicken.
Mix the Sauce: In a bowl, whisk together the sauce ingredients, honey, rice vinegar, soy sauce, sugar, and garlic powder until smooth.
Thicken and Heat: Pour the sauce into a large wok or pan. In a small bowl, mix cornstarch with water, then whisk the cornstarch slurry into the sauce. Heat over medium-high until thickened.
Combine: Add the fried chicken and toss to coat in the sauce. Garnish PF Chang’s honey chicken with green onions and serve immediately over rice.
Alyssa’s Pro Tip
This chicken is best enjoyed fresh! The coating won’t stay crisp, so toss it in the sauce right before serving for the best texture.
Copycat PF Chang’s Honey Chicken
Ingredients
Chicken
1 ½ pounds boneless skinless chicken breasts cut into 1-inch pieces½ teaspoon salt½ cup all-purpose flour½ cup cornstarch¼ teaspoon baking soda½ teaspoon baking powder¾ cup cold water1 eggoil for frying canola or vegetable oil
Honey Sauce
½ cup honey¼ cup rice vinegar2 tablespoons low-sodium soy sauce¼ cup granulated sugar½ teaspoon garlic powder1 tablespoon cornstarch1 tablespoon water
Instructions
Chicken
Sauce
Notes
This chicken is best enjoyed fresh. The coating won’t stay crisp when reheated, so toss it in the sauce right before serving for the best texture.
Fridge: If you do have leftovers, store them in an airtight container in the refrigerator for up to 5 days.
Reheating: To reheat, warm the chicken in a skillet or air fryer at 375°F for 4–5 minutes, flipping halfway through to help restore the crispiness.