Easy Copycat P.F. Chang’s Crispy Honey Chicken
If you’ve ever sat in a cozy booth at P.F. Chang’s and bitten into their famous crispy honey chicken, you know why people dream about that dish. The thin, crunchy coating. The sticky-sweet honey glaze. The way the sauce clings to every bite of chicken. It’s comfort food with a little shine and crunch. Today I’m sharing my copycat P.F. Chang’s Crispy Honey Chicken recipe that you can make at home with simple pantry ingredients. It’s budget-friendly, weeknight-friendly, and it tastes like takeout without the takeout bill.About P.F. Chang’s & Their Iconic Crispy Honey Chicken
P.F. Chang’s is a popular Asian-inspired restaurant chain in the United States known for bold flavors, big portions, and shareable plates. Whether you love their lettuce wraps, Mongolian Beef, or lo mein, there’s a good chance you’ve seen crispy honey chicken on the menu. Their crispy honey chicken is:- Crunchy on the outside from a light, golden batter
- Tender and juicy on the inside
- Coated in a sticky, glossy honey sauce that’s sweet with just a kiss of tang
- Perfect over a bowl of steaming, fluffy rice that soaks up every last drop of sauce
Why You’ll Love This Copycat Crispy Honey Chicken
- Simple ingredients: No special sauces you can only find in big city markets.
- Family-friendly: Sweet, sticky flavors kids and adults both enjoy.
- Better-than-takeout budget: Feed a family for less than ordering out.
- Make-ahead options: Sauce and chicken can be prepped earlier in the day.
- Easy to customize: Make it spicier, lighter, or gluten-free with simple swaps.
Ingredients for Copycat P.F. Chang’s Crispy Honey Chicken
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| Crispy honey chicken inspired by P.F. Chang’s, coated in a glossy sweet sauce and served over fluffy white rice |
Prep time: 20 minutes
Cook time: 20 minutes
Total time: ~40 minutes
For the Crispy Chicken
- 1 ½ pounds boneless, skinless chicken breasts (or thighs), cut into 1-inch pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 large eggs
- 1 cup cornstarch
- ½ cup all-purpose flour
- Vegetable oil or canola oil, for frying (enough for about 1–1½ inches in the pan)
For the Honey Sauce
- ½ cup honey
- ¼ cup low-sodium soy sauce (or tamari for gluten-free)
- ¼ cup water
- 2 tablespoons rice vinegar (or apple cider vinegar in a pinch)
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger (or ½ teaspoon ground ginger)
- 1–2 teaspoons sriracha or chili sauce (optional, for a little heat)
- 1 tablespoon cornstarch
- 2 tablespoons cold water (for slurry)
For Serving & Garnish
- 4 cups cooked white or brown rice
- 2–3 green onions, sliced
- 1–2 teaspoons sesame seeds (optional)
- Steamed broccoli or snap peas (optional but highly recommended)
Step-by-Step: How to Make Crispy Honey Chicken at Home
Step 1: Prep the Chicken
1. Pat the chicken pieces dry with paper towels. This helps the coating stick and get crispy.2. Place chicken in a bowl. Sprinkle with salt, pepper, and garlic powder. Toss to coat evenly.
3. In a shallow bowl, whisk the eggs.
4. In another shallow bowl, mix the cornstarch and flour together.
Step 2: Coat the Chicken
1. Dip each piece of seasoned chicken into the egg, shaking off excess.2. Then roll it in the cornstarch-flour mixture, pressing gently so it sticks.
3. Set coated chicken on a plate or baking sheet while you heat the oil. Try not to stack them or they’ll stick together.
Step 3: Heat the Oil (Food Safety Tip)
1. Pour oil into a large, heavy skillet or Dutch oven to about 1–1½ inches deep.2. Heat the oil over medium to medium-high heat until it reaches about 350°F.
- You can use a thermometer, or test by dropping in a tiny bit of coating. It should sizzle gently right away but not burn quickly.
Safety note: Keep children and pets away from the stove when frying. Never leave hot oil unattended.
Step 4: Fry the Chicken Until Crispy
1. Fry the chicken in batches. Do not overcrowd the pan or the temperature will drop.2. Cook each batch for about 4–6 minutes, turning as needed, until golden brown and cooked through.
3. Use a slotted spoon to transfer chicken to a wire rack set over a sheet pan, or to a plate lined with paper towels.
Food safety reminder: Chicken should reach an internal temperature of at least 165°F. If you’re unsure, test a thicker piece with a meat thermometer.
Step 5: Make the Honey Sauce
While the chicken cooks, make the sauce:1. In a medium saucepan, combine:
3. In a small bowl, stir together 1 tablespoon cornstarch and 2 tablespoons cold water until smooth.
- Honey
- Soy sauce
- ¼ cup water
- Rice vinegar
- Brown sugar
- Minced garlic
- Ginger
- Sriracha or chili sauce, if using
3. In a small bowl, stir together 1 tablespoon cornstarch and 2 tablespoons cold water until smooth.
4. Slowly whisk the cornstarch slurry into the simmering sauce.
5. Continue to simmer for 1–2 minutes, stirring often, until the sauce thickens and becomes glossy and syrupy.
6. Taste and adjust:
- More honey for sweetness
- More vinegar for tang
- More chili sauce for heat
Step 6: Toss the Chicken in the Honey Sauce
1. Place the crispy chicken into a large bowl.2. Pour the warm honey sauce over the chicken.
3. Gently toss until every piece is coated in that sticky, shiny glaze.
If you prefer extra-crispy chicken, you can serve the sauce on the side for dipping instead of tossing.
Step 7: Serve and Enjoy
1. Spoon hot rice into bowls or plates.2. Top with a generous scoop of the crispy honey chicken.
3. Garnish with green onions and sesame seeds.
4. Add steamed broccoli or snap peas on the side for color and crunch.
Then dig in while it’s still hot and crisp.
Approximate Nutrition (Per Serving)
These numbers are estimates and will vary based on specific brands and amounts.Per serving (about ¼ of the recipe, chicken + sauce, not including rice):
- Calories: ~520
- Protein: ~32 g
- Carbohydrates: ~55 g
- Total fat: ~18 g
- Saturated fat: ~3 g
- Sugar: ~32 g
- Sodium: ~900 mg
Simple Shortcuts & Air Fryer Option
Want this crispy honey chicken on the table even faster? Here are some easy shortcuts.Time-Saving Shortcuts
- Use chicken tenders: They’re already uniform in size, so cutting is faster.
- Pre-minced garlic and ginger: Use the jarred or frozen cubes to save chopping time.
- Cook rice in a rice cooker or Instant Pot: Set it and forget it while you fry.
- Steam bag veggies: Frozen microwave steam-in-bag broccoli works great.
Air Fryer Crispy Honey Chicken
If you want less oil but still want crunch, try the air fryer:1. Coat the chicken as directed (egg, then cornstarch-flour mixture).
2. Spray the air fryer basket with cooking spray.
3. Arrange chicken in a single layer (work in batches).
4. Lightly spray the tops of the chicken with cooking spray.
5. Air fry at 380°F for about 12–15 minutes, flipping halfway through, until golden and cooked to 165°F.
6. Toss cooked chicken with warm honey sauce and serve.
The texture is slightly different from deep frying, but still crispy and delicious, and you use a lot less oil.
Allergy-Friendly & Special Diet Swaps
Everyone should get to enjoy a big bowl of crispy honey chicken. Here are some ideas to help you adjust the recipe.Gluten-Free Version
- Use tamari or certified gluten-free soy sauce instead of regular soy sauce.
- Use all cornstarch (no all-purpose flour) for the coating.
- Check labels on vinegar and other ingredients for hidden gluten.
Dairy-Free
The base recipe is naturally dairy-free as long as your cooking spray and packaged ingredients don’t contain hidden dairy. Double-check labels on things like spray oils and pre-made sides.Nut-Free
This recipe does not use nuts. If serving with sides or salads, just make sure any sauces or toppings are nut-free.Lighter / Lower-Sugar Version
- Cut the honey down to ⅓ cup and the brown sugar to 1 tablespoon.
- Use air fryer method or shallow pan-frying instead of deep frying.
- Serve with extra veggies and a smaller portion of rice.
Vegan or Vegetarian Twist
If you want the flavor but don’t eat meat:- Swap chicken for extra-firm tofu, pressed and cut into cubes, or cauliflower florets.
- Use maple syrup or agave instead of honey if you avoid honey.
- Coat and cook the tofu or cauliflower the same way, adjusting cook time until crisp and tender.
Tips for Extra-Crispy Honey Chicken
- Dry chicken = crispy coating: Blot with paper towels before seasoning.
- Don’t overcrowd the pan: Fry in batches so the oil stays hot.
- Let the oil reheat: Give it a minute between batches to get back to 350°F.
- Serve right away: Crispy foods are best enjoyed fresh, before the coating softens.
How to Store and Reheat Leftovers
If you’re lucky enough to have leftovers:- Fridge: Store cooled crispy honey chicken in an airtight container for up to 3 days.
- Reheat in oven or air fryer:
- Oven: 375°F for about 10–12 minutes, until hot and crispy.
- Air fryer: 360°F for 5–7 minutes.
- If it seems dry, drizzle with a little extra honey or soy sauce before reheating.
Let’s Talk: Did You Try This Copycat P.F. Chang’s Honey Chicken?
I’d love to hear how this homemade crispy honey chicken turned out in your kitchen. Did you make it classic, or did you:- Spice it up with extra chili sauce?
- Air fry it for a lighter version?
- Serve it with your favorite veggies or over fried rice?
- Share it with a friend who loves P.F. Chang’s.
- Pin it to your favorite copycat recipes board.
- Email it to someone who needs a new weeknight dinner idea.
Copycat & Affiliate Disclaimers
This recipe is a copycat-style version of P.F. Chang’s crispy honey chicken. It is created based on taste, common cooking techniques, and publicly available information. No proprietary or confidential knowledge of the actual restaurant recipe is used or implied. P.F. Chang’s is a registered trademark of its respective owners, and this recipe is not endorsed by or affiliated with P.F. Chang’s in any way.Affiliate disclosure: Simply Copycat Recipes is an Amazon Associate and may earn from qualifying purchases when you use our affiliate links. This comes at no extra cost to you and helps support the free recipes and content we share.
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