I remember the first time I tasted PF Chang's crispy honey chicken – that perfect balance of sweet, savory, and impossibly crunchy. It was love at first bite. But instead of always ordering takeout, I wanted to recreate that magic in my own kitchen, and I'm so excited to share my version with you.
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This recipe is all about achieving that signature crispy coating that stays crunchy even after being tossed in the glossy honey sauce. We're using a double-fry method that ensures every piece is perfectly golden and crunchy. Don't worry if you've never deep-fried before – I'll walk you through each step with patience and detail, so you can feel confident and proud of the result.
Whether you're cooking for a weeknight dinner or impressing guests, this homemade version is surprisingly simple and so rewarding. So, let's roll up our sleeves, gather our ingredients, and create something truly delicious together.
Why You'll Love This Recipe
About the Ingredients
1 1/2 pounds (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
Chicken breasts are lean and cook quickly. For extra juiciness, you can use chicken thighs, but adjust cooking time slightly.
1 cup (125g) all-purpose flour
All-purpose flour forms the base of the crispy coating. For a gluten-free option, use a 1:1 gluten-free flour blend.
1/2 cup (65g) cornstarch
Cornstarch adds extra crispiness. If you're out, use potato starch or additional flour, but cornstarch works best.
1 teaspoon baking powder
Baking powder helps the coating puff up and become airy and crispy. Make sure it's fresh for best results.
1 teaspoon garlic powder
Garlic powder adds savory depth to the coating. You can substitute with onion powder or a pinch of cayenne for heat.
1 teaspoon salt
Salt enhances all the flavors. Use fine sea salt for even distribution.
1/2 teaspoon black pepper
Freshly ground black pepper gives a subtle kick. Adjust to taste.
2 large eggs
Eggs help the dry coating stick to the chicken. If you need an egg-free version, use buttermilk or a mixture of milk and cornstarch.
1/2 cup (120ml) buttermilk (or regular milk mixed with 1 teaspoon lemon juice)
Buttermilk tenderizes the chicken and adds flavor. Regular milk with a splash of vinegar or lemon juice works too.
Vegetable oil, for deep frying (about 3 cups / 750ml)
Use a neutral oil with a high smoke point like canola or peanut oil. Don't fill the pot more than halfway.
1/2 cup (170g) honey
Honey is the star of the sauce. Use a good-quality honey for the best flavor; if you prefer less sweet, reduce to 1/3 cup.
1/4 cup (60ml) soy sauce (low sodium)
Soy sauce adds saltiness and umami. For gluten-free, use tamari or coconut aminos.
1/4 cup (60ml) rice vinegar
Rice vinegar gives a mild tang. Apple cider vinegar can be substituted in a pinch.
2 tablespoons brown sugar
Brown sugar adds molasses notes and helps the sauce caramelize. You can use white sugar with a drop of molasses.
2 cloves garlic, minced
Fresh garlic is essential for that punchy flavor. Pre-minced garlic works, but fresh is better.
1 teaspoon fresh ginger, grated
Ginger adds a warm spiciness. Ground ginger can be used in a pinch, but fresh is more vibrant.
2 tablespoons cornstarch mixed with 3 tablespoons water (slurry)
This slurry thickens the sauce to a glossy consistency. Use equal parts cornstarch and cold water.
Sesame seeds and sliced green onions, for garnish
These add color and nutty flavor. You can also add a sprinkle of red pepper flakes for heat.
Tips & Tricks
- Cut chicken into uniform 1-inch pieces so they cook evenly and get crispy all over.
- Don't skip the double fry! The first fry cooks the chicken, the second fry makes it extra crunchy and golden.
- Keep the fried chicken warm in a single layer on a wire rack while you make the sauce, so it doesn't steam and lose crispiness.
Pro Tips
Step-by-Step Instructions
1. Prep the Chicken
Cut chicken breasts into 1-inch cubes. In a bowl, whisk together flour, cornstarch, baking powder, garlic powder, salt, and pepper. In another bowl, beat eggs and buttermilk together.
2. Coat the Chicken
Dip each chicken piece first into the flour mixture, then into the egg wash, then back into the flour mixture. Shake off excess and place on a plate. Let them rest for 10 minutes – this helps the coating adhere.
3. First Fry
Heat oil in a deep pot to 350°F (175°C). Fry chicken in batches, without overcrowding, for 4-5 minutes until light golden. Remove with a slotted spoon and drain on a wire rack. Let them cool for 5 minutes.
4. Second Fry for Crispiness
Increase oil temperature to 375°F (190°C). Fry the chicken again in batches for 2-3 minutes until deep golden brown and crispy. The internal temperature of the chicken should reach 165°F (74°C). Drain on a wire rack.
5. Make the Honey Sauce
In a separate saucepan, combine honey, soy sauce, rice vinegar, brown sugar, garlic, and ginger. Bring to a simmer over medium heat, stirring often, until sugar dissolves. Reduce heat to low.
6. Thicken the Sauce
Whisk the cornstarch slurry and slowly pour into the sauce while stirring. Cook for 1-2 minutes until the sauce thickens and coats the back of a spoon. Remove from heat.
7. Toss the Chicken
Place the crispy chicken in a large bowl. Pour the warm sauce over and gently toss to coat every piece evenly. The sauce will cling to the crispy coating.
8. Garnish and Serve
Transfer to a serving platter and sprinkle with sesame seeds and green onions. Serve immediately over steamed rice or noodles, and enjoy the crunch!
Delicious Variations
Spicy honey chicken
Add 1-2 teaspoons of sriracha or red pepper flakes to the sauce for a fiery kick.
Orange honey chicken
Replace rice vinegar with orange juice and add a teaspoon of orange zest for a citrusy twist.
Baked version
For a lighter option, coat the chicken and bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until crispy; then toss with sauce.
How to Store How To Make Pf Changs Crispy Honey Chicken
Refrigerator
Store leftovers in an airtight container in the refrigerator up to 3 days. The chicken will lose its crispiness, but the flavor remains delicious.
Freezer
Freeze the fried chicken (without sauce) in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To re-crisp, place chicken on a baking sheet in a 375°F (190°C) oven for 10 minutes, or in an air fryer at 375°F for 5-6 minutes. If you have sauce, reheat it separately and toss just before serving.
Frequently Asked Questions
Q: Can I make this honey chicken without deep frying?
Yes, you can bake or air fry the chicken for a lighter version. For baking, coat the chicken and bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until crispy. For air frying, cook at 375°F (190°C) for 12-15 minutes, shaking the basket halfway. The texture will be less crispy than deep-fried, but still delicious.
Q: How do I keep the chicken crispy after adding the sauce?
To keep the chicken crispy, make sure the sauce is thick and not too watery. Toss the chicken gently right before serving, and serve immediately. If you need to hold it, keep the sauce separate and toss just before eating.
Q: Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work great and are more forgiving. Cut them into similar 1-inch pieces. They may take a minute longer to cook through, so use an instant-read thermometer to ensure they reach 165°F (74°C).
Q: What can I substitute for honey?
If you're out of honey, you can use maple syrup or agave nectar, but the flavor will change. For a more similar taste, mix 3/4 cup sugar with 1/4 cup water and a tablespoon of molasses, but honey is best for its floral sweetness.
Q: Is this recipe gluten-free?
To make it gluten-free, use a gluten-free all-purpose flour blend and tamari instead of soy sauce. Ensure your baking powder and other ingredients are certified gluten-free. The rest of the ingredients are naturally gluten-free.
I hope this crispy honey chicken brings you the same joy it brings my family. Try it this week and let me know how it turns out in the comments below! And if you're craving more takeout favorites, check out my other copycat recipes. Happy cooking, and remember – you've got this!
How To Make Pf Changs Crispy Honey Chicken
Learn to make PF Chang's crispy honey chicken at home with this easy, crunchy, and sweet recipe that beats takeout!
🧂 Ingredients
- 1 1/2 pounds (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup (125g) all-purpose flour
- 1/2 cup (65g) cornstarch
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1/2 cup (120ml) buttermilk (or regular milk mixed with 1 teaspoon lemon juice)
- Vegetable oil, for deep frying (about 3 cups / 750ml)
- 1/2 cup (170g) honey
- 1/4 cup (60ml) soy sauce (low sodium)
- 1/4 cup (60ml) rice vinegar
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons cornstarch mixed with 3 tablespoons water (slurry)
- Sesame seeds and sliced green onions, for garnish
📋 Instructions
- 1Prep the Chicken — Cut chicken breasts into 1-inch cubes. In a bowl, whisk together flour, cornstarch, baking powder, garlic powder, salt, and pepper. In another bowl, beat eggs and buttermilk together.
- 2Coat the Chicken — Dip each chicken piece first into the flour mixture, then into the egg wash, then back into the flour mixture. Shake off excess and place on a plate. Let them rest for 10 minutes – this helps the coating adhere.
- 3First Fry — Heat oil in a deep pot to 350°F (175°C). Fry chicken in batches, without overcrowding, for 4-5 minutes until light golden. Remove with a slotted spoon and drain on a wire rack. Let them cool for 5 minutes.
- 4Second Fry for Crispiness — Increase oil temperature to 375°F (190°C). Fry the chicken again in batches for 2-3 minutes until deep golden brown and crispy. The internal temperature of the chicken should reach 165°F (74°C). Drain on a wire rack.
- 5Make the Honey Sauce — In a separate saucepan, combine honey, soy sauce, rice vinegar, brown sugar, garlic, and ginger. Bring to a simmer over medium heat, stirring often, until sugar dissolves. Reduce heat to low.
- 6Thicken the Sauce — Whisk the cornstarch slurry and slowly pour into the sauce while stirring. Cook for 1-2 minutes until the sauce thickens and coats the back of a spoon. Remove from heat.
- 7Toss the Chicken — Place the crispy chicken in a large bowl. Pour the warm sauce over and gently toss to coat every piece evenly. The sauce will cling to the crispy coating.
- 8Garnish and Serve — Transfer to a serving platter and sprinkle with sesame seeds and green onions. Serve immediately over steamed rice or noodles, and enjoy the crunch!
Aisha writes about mindful parenting and child development, drawing from her experiences raising three kids. She offers gentle, realistic advice for everyday challenges.
