Craving that iconic sweet and crispy honey chicken from PF Chang's? Skip the takeout and make it in your own kitchen with this spot-on copycat recipe. It's surprisingly simple to recreate that irresistible crunch and glossy honey glaze.
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We've perfected the technique to ensure every piece is perfectly crispy, even after tossing in the sticky sauce. The key is a double-fry method and a cornstarch coating that creates an incredibly light and crunchy shell.
This recipe is perfect for a fun weeknight dinner or when you want to impress guests with a restaurant-quality dish at home. Serve it over steamed rice or noodles for a complete meal that everyone will love.
Why You'll Love This Recipe
About the Ingredients
1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
Use chicken thighs for extra juiciness. Pat the chicken very dry before coating to ensure maximum crispiness.
1 cup (120g) cornstarch
Cornstarch is key for a light, crispy coating. You can substitute with potato starch for a similar result.
2 large eggs, beaten
The eggs help the cornstarch adhere. For an egg-free version, use 1/2 cup buttermilk mixed with 1 tablespoon cornstarch.
1/2 cup (60g) all-purpose flour
All-purpose flour helps create a sturdy coating. You can use gluten-free flour blend if needed.
1 teaspoon salt
Salt enhances the flavor. Use fine sea salt for even distribution.
1/2 teaspoon black pepper
Freshly ground black pepper adds a subtle kick. Adjust to taste.
1/2 cup (120ml) honey
Pure honey gives the best flavor. If honey is too thick, warm it slightly for easier mixing.
1/4 cup (60ml) soy sauce
Use low-sodium soy sauce to control saltiness. Tamari or coconut aminos work as gluten-free alternatives.
2 tablespoons rice vinegar
Rice vinegar adds a mild tang. Apple cider vinegar is a good substitute.
1 tablespoon ketchup
Ketchup adds color and a hint of tomato flavor. You can omit it if you prefer.
1 teaspoon minced garlic
Fresh garlic is best. Use 1/2 teaspoon garlic powder in a pinch.
1 teaspoon grated fresh ginger
Fresh ginger adds a bright, zesty note. Ground ginger (1/2 teaspoon) can substitute.
2 teaspoons cornstarch mixed with 2 tablespoons water (slurry)
This thickens the sauce. You can also use arrowroot powder.
Vegetable oil for frying
Use a neutral high-smoke-point oil like canola or peanut oil.
Tips & Tricks
Don't overcrowd the pan
Fry chicken in small batches to keep the oil temperature steady and ensure even browning.
Double fry for extra crunch
The first fry cooks the chicken, and the second fry makes it extra crispy. Don't skip it!
Toss quickly
Coat the fried chicken in the sauce just before serving to maintain crispiness. If it sits too long, it will get soggy.
Pro Tips
Step-by-Step Instructions
1. Prep the chicken
Cut the chicken into 1-inch cubes and pat very dry with paper towels. Season with salt and pepper.
2. Create the coating
In a shallow bowl, whisk together cornstarch and flour. Dip each chicken piece into the beaten eggs, then dredge in the cornstarch mixture, pressing to adhere. Shake off excess.
3. First fry
Heat 2 inches of oil in a deep skillet or Dutch oven to 350°F (175°C). Working in batches, fry the chicken for 4-5 minutes until lightly golden and cooked through (internal temperature 165°F/74°C). Remove with a slotted spoon and drain on paper towels.
4. Double fry for crunch
Increase oil temperature to 375°F (190°C). Fry the chicken again in batches for 2-3 minutes until deep golden brown and extra crispy. Drain on paper towels.
5. Make the sauce
In a small saucepan, combine honey, soy sauce, rice vinegar, ketchup, garlic, and ginger. Bring to a simmer over medium heat, stirring occasionally. Reduce heat and simmer for 2 minutes.
6. Thicken the sauce
Stir the cornstarch slurry into the sauce and cook for 1-2 minutes until the sauce thickens and coats the back of a spoon. Remove from heat.
7. Combine and serve
Place the fried chicken in a large bowl. Pour the sauce over and toss quickly to coat. Serve immediately over rice or noodles, garnished with sesame seeds and green onions if desired.
Delicious Variations
Spicy Honey Chicken
Add 1-2 teaspoons of sriracha or red pepper flakes to the sauce for a kick.
Sesame Honey Chicken
Stir in 1 tablespoon of toasted sesame oil and sprinkle with sesame seeds before serving.
Gluten-Free
Use gluten-free flour blend and tamari instead of soy sauce.
How to Store Crispy Honey Chicken (PF Chang's Copycat)
Refrigerator
Store leftover crispy honey chicken in an airtight container in the refrigerator for up to 3 days. The chicken will lose its crispiness but still taste great.
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 in the refrigerator before reheating.
Reheating
Reheat in a 350°F (175°C) oven for 10-15 minutes, or in an air fryer at 375°F (190°C) for 5-7 minutes to restore some crispiness. Add the sauce after reheating if stored separately.
Frequently Asked Questions
Q: Can I make this crispy honey chicken in an air fryer?
Yes, you can! Coat the chicken as directed and spray with oil. Air fry at 400°F (200°C) for 10-12 minutes, shaking halfway, until golden and cooked through. Then toss with the sauce.
Q: How do I keep the chicken crispy after adding the sauce?
To keep it crispy, toss the chicken with the sauce just before serving. If you have leftovers, store the sauce separately and reheat the chicken in the oven or air fryer, then add the sauce.
Q: Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are more forgiving and juicy. Just adjust the cooking time slightly, as they may need a minute or two longer to cook through.
Q: What can I use instead of honey?
For a honey substitute, use maple syrup or agave nectar. Keep in mind that the flavor will change slightly, but it will still be delicious.
Q: Is this recipe gluten-free?
As written, it contains gluten from the all-purpose flour and soy sauce. To make it gluten-free, use a gluten-free flour blend and tamari or coconut aminos instead of soy sauce.
I hope you enjoy this crispy honey chicken as much as we do! If you make it, I'd love to hear how it turns out. Leave a comment below or tag me on social media with your creation. Happy cooking!
Crispy Honey Chicken (PF Chang's Copycat)
Make PF Chang's crispy honey chicken at home with this easy recipe, featuring a sweet-savory glaze and crunchy bite.
🧂 Ingredients
- 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup (120g) cornstarch
- 2 large eggs, beaten
- 1/2 cup (60g) all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup (120ml) honey
- 1/4 cup (60ml) soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon ketchup
- 1 teaspoon minced garlic
- 1 teaspoon grated fresh ginger
- 2 teaspoons cornstarch mixed with 2 tablespoons water (slurry)
- Vegetable oil for frying
📋 Instructions
- 1Prep the chicken — Cut the chicken into 1-inch cubes and pat very dry with paper towels. Season with salt and pepper.
- 2Create the coating — In a shallow bowl, whisk together cornstarch and flour. Dip each chicken piece into the beaten eggs, then dredge in the cornstarch mixture, pressing to adhere. Shake off excess.
- 3First fry — Heat 2 inches of oil in a deep skillet or Dutch oven to 350°F (175°C). Working in batches, fry the chicken for 4-5 minutes until lightly golden and cooked through (internal temperature 165°F/74°C). Remove with a slotted spoon and drain on paper towels.
- 4Double fry for crunch — Increase oil temperature to 375°F (190°C). Fry the chicken again in batches for 2-3 minutes until deep golden brown and extra crispy. Drain on paper towels.
- 5Make the sauce — In a small saucepan, combine honey, soy sauce, rice vinegar, ketchup, garlic, and ginger. Bring to a simmer over medium heat, stirring occasionally. Reduce heat and simmer for 2 minutes.
- 6Thicken the sauce — Stir the cornstarch slurry into the sauce and cook for 1-2 minutes until the sauce thickens and coats the back of a spoon. Remove from heat.
- 7Combine and serve — Place the fried chicken in a large bowl. Pour the sauce over and toss quickly to coat. Serve immediately over rice or noodles, garnished with sesame seeds and green onions if desired.
