Honey Chicken serves up crispy fried chicken morsels in a lip smacking, sweet honey sauce! Perfect for an easy and delicious weeknight dinner.
PF Chang’s Crispy Honey Chicken
It really is so easy to whip up this restaurant favorite in your own kitchen! Tender chunks of chicken in a crispy batter, slathered in a sweet and savory honey sauce. This easy chicken recipe rivals take-out any day of the week, it’s a new favorite in our house!
Looking for more chicken recipes? Why not also try my Chicken Marsala and my Baked Chicken Parmesan Recipe.
Why You’ll love this Crispy Honey Chicken Recipe:
- CRISPY CHICKEN: The chicken is coated with flour and pan-fried to crispy golden perfection!
- SWEET AND SAVORY: The homemade honey garlic sauce is the perfect mix of sweet and savory.
- EASY: Whipped up in the skillet, this easy dinner comes together so easily!
Trademark Note: In the spirit of transparency, I want to note that this is a copycat recipe for an existing product. PF Chang’s is a proprietary brand that I want to acknowledge and give credit to.
If you love orange chicken, you will love this flavor-packed honey chicken!
How to Make Honey Chicken
Be sure to see the recipe card below for full ingredients & instructions!
- Using a large bowl, coat your chicken in the batter mixture.
- In a separate bowl, whisk together the sauce ingredients.
- Fry your chicken pieces in a skillet with oil, then set aside.
- Heat your honey sauce in the skillet, then add the chicken back in and coat.
- Serve over rice.
This honey chicken recipe is based on PF Chang’s Crispy Honey Chicken, which is a dish of battered and fried chicken pieces in a sweet honey sauce.
Honey chicken is not the same thing as orange chicken. Honey chicken is sweet with notes of soy sauce and ginger, while orange chicken is a bit spicier with a strong citrus flavor.
Yes, you can! I recommend using boneless, skinless thighs and cutting them into bite-sized pieces.
If you can’t find fresh ginger, use 1¼ teaspoons of ground ginger in its place.
To make honey chicken spicier, add the optional ½ teaspoon of red pepper flakes.
Serving Suggestions
Serve this chicken with rice or noodles for a hearty meal. You can also add a variety of sides for a feast. Here are some favorites:
The easy homemade honey sauce is so delicious, you’ll want to use it on everything and anything!
Storage Instructions
Store leftover honey chicken in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
I recommend freezing the chicken and the sauce separately for the best results. Freeze the cooked chicken in an airtight container for up to 3 months, and freeze the sauce in a Ziplock bag. Allow the chicken and sauce to thaw in the refrigerator overnight before reheating and tossing together.
Honey Chicken Tips
- You can use apple cider vinegar instead of rice vinegar.
- Make sure to thoroughly preheat your pan before cooking the chicken. This will allow the chicken to crisp on the outside, and it will prevent the chicken from sticking to the pan.
- If the chicken is sticking to the pan, don’t force it. Wait for the chicken to naturally release.
- If unable to safely transfer the oil, heat the honey sauce ingredients in a separate small saucepan. Once thickened, combine the chicken and sauce in a separate bowl.
More Fried Recipes We Love
- St. Louis Style Toasted Ravioli
- Fried Hush Puppies
- Mini Fried Taco Pizza Pockets
- Deep Fried Turkey Breast
Crispy chicken in the most delectable honey garlic sauce, this easy chicken recipe will satisfy anyone’s savory cravings! It all comes together easily in the skillet, with minimal clean-up, perfect for a quick and easy weeknight dinner!
More Skillet Chicken Recipes to Try:
- Chicken Parmesan Recipe
- BLT Chicken and Rice Skillet
- One Pot Dijon Mustard Chicken with Bacon
- Enchilada Stuffed Chicken Breast
- French Onion Chicken Skillet
- Sweet and Spicy Bourbon Chicken
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Honey Chicken Recipe
Equipment
Ingredients
For the Chicken
- 1 cup vegetable oil
- 2 pounds boneless, skinless chicken breasts sliced into bite size pieces
- Salt and pepper to taste
For the Batter
- ½ cup all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon baking powder
- ⅛ teaspoon kosher salt
- ½ cup cold water
For the Honey Sauce
- ⅓ cup honey
- ¼ cup rice vinegar
- 3 tablespoons soy sauce see note
- 2 teaspoons cornstarch
- 1 teaspoon sesame oil
- 3 cloves garlic minced
- 1 1-inch piece fresh ginger minced
- ½ teaspoon crushed red pepper flakes optional, for spice
For Serving
- 3 cups cooked white rice
Instructions
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Add the oil to a cast iron skillet and line a baking sheet with parchment paper. Set both aside.1 cup vegetable oil
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Season the chicken with a sprinkle of salt and pepper.2 pounds boneless, skinless chicken breasts, Salt and pepper
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In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and water.½ cup all-purpose flour, ¼ cup cornstarch, ½ teaspoon baking powder, ⅛ teaspoon kosher salt, ½ cup cold water
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Add in the chicken pieces and stir to coat in the batter.
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In a separate bowl, whisk together the honey sauce ingredients and set aside.⅓ cup honey, ¼ cup rice vinegar, 3 tablespoons soy sauce, 2 teaspoons cornstarch, 1 teaspoon sesame oil, 3 cloves garlic, 1 1-inch piece fresh ginger, ½ teaspoon crushed red pepper flakes
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Heat the oil in a large skillet over medium heat.
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Once heated, add in the chicken pieces, one-by-one, and fry on each side until crispy and golden brown. Do this in 2 batches.
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Transfer the chicken to the prepared baking sheet.
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When frying is complete, carefully transfer the hot oil to a jar or bowl. See notes.
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Add the honey sauce mixture to the skillet.
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Bring the sauce to a simmer, stirring, until it thickens. This should take no more than a minute.
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Add the chicken back to the pan and stir until coated in the sauce.
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Serve over rice.3 cups cooked white rice
Video
Notes
- Soy Sauce: Use an equal amount of tamari or coconut aminos for a gluten free alternative.
- Oil: If unable to safely transfer the oil, heat the honey sauce ingredients in a separate small saucepan. Once thickened, combine the chicken and sauce in a separate bowl.
- You can use chicken thighs instead of breasts in this recipe.
- You can use apple cider vinegar instead of rice vinegar.
- If you can’t find fresh ginger, use 1¼ teaspoons of ground ginger.
- To make this dish spicier, use more crushed red pepper flakes.
- Make sure to thoroughly preheat your pan before cooking the chicken. This will allow the chicken to crisp on the outside, and it will prevent the chicken from sticking to the pan.
- If the chicken is sticking to the pan, don’t force it. Wait for the chicken to naturally release.
Nutrition
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