Crispy Honey Chicken Biography
source (google.com.pk)This recipe is all over the web, and it is usually touted as the PF Chang's recipe. I don't know if it the same, as the waiter told me the chicken was lightly breaded in potato flour. So I might try it that way too. Also, I have not tried this yet, but I am OBSESSED with their lunch bowl of Crispy Honey Chicken, so I had to go searching for a recipe! Serve over brown rice, white rice or crispy noodles! We like brown rice best!!! Cook time is my best guess!
Ingredients
Nutrition
Servings 4 Yields 4 bowls Units US
1 lb chicken breast, boneless skinless cut into medium sized chunks
1 tablespoon minced garlic
vegetable oil (for frying)
2 green onions, finely minced
Batter
4 ounces all-purpose flour
2 1⁄2 ounces cornstarch
1 egg
6 ounces water
1⁄8 teaspoon baking powder
1⁄8 teaspoon baking soda
Chicken Seasoning
1 tablespoon light soy sauce
1⁄8 teaspoon white pepper
1⁄4 teaspoon kosher salt
1 tablespoon cornstarch
Sauce
1⁄2 cup sake or 1⁄2 cup rice wine
1⁄2 cup honey
3 ounces rice vinegar
3 tablespoons light soy sauce
6 tablespoons sugar
1⁄4 cup cornstarch
1⁄4 cup water
Directions
To make batter: mix ingredients till just combined. Let rest in refrigerator for a couple of hours. Coat chicken well with seasonings and marinate in the refrigerator for 20 minutes. Combine sauce ingredients, mix thoroughly and reserve for serving.
Pour vegetable oil into fryer or heavy bottomed sauce pot. Heat slowly to 340-350 degrees. Put 1/4 of the marinated chicken in a clean bowl and pour enough better over to coat. Remove a few pieces at a time from the batter, using slotted spoon or large fork. Shake off excess batter. Carefully lower chicken into the hot oil. Suspend the chicken until the batter "sets," 20-30 seconds. Chicken is done when golden to light brown and crisp. Remove to platter with paper towels to drain. Repeat for all the chicken. Remember to check the oil temperature, it must remain hot.
To finish the sauce, heat it in sauce pan, bring to a boil. Mix cornstarch and water to make a slurry. Add cornstarch slurry, a little at a time.The sauce will thicken, let it come to a thickness of "loose honey." Let cook for a minute or two.
Heat 2 more tablespoons of oil in a wok and add some minced garlic, red bell pepper and scallions and stir-fry briefly. Add 1/3 to 1/2 of the chicken (depending on pan size) and stir-fry briefly. Add enough sauce to just coat chicken. Stir-fry again briefly. Serve over noodles or rice.
Found this on Recipelink from Mary Jo in Minneapolis. She writes: I copied this recipe down when I saw it. As I remember, it is from a chef at PF Changs restaurant for a news show.
Nutrition
Servings 4 Units US
FOR THE BATTER
4 ounces flour
2 1⁄2 ounces cornstarch
1 egg
6 fluid ounces water
1⁄8 teaspoon baking soda
1⁄8 teaspoon baking powder
FOR THE CHICKEN SEASONING
1 lb boneless chicken breast, cut up
1 tablespoon light soy sauce
1⁄8 teaspoon white pepper
1⁄4 teaspoon kosher salt
1 tablespoon cornstarch
FOR THE SAUCE
1⁄2 cup sake or 1⁄2 cup rice wine
1⁄2 cup honey
3 fluid ounces rice vinegar
3 tablespoons light soy sauce
6 tablespoons sugar
Directions
Mix the ingredients for the batter together thoroughly and let sit in the refrigerator for a couple of hours.
Coat chicken with seasonings and marinate in the refrigerator for 20 minutes.
Coat chicken with batter and fry in oil (I did not write down the directions to this as it seemed self explanatory at the time).
Mix ingredients for the sauce together. When ready to eat, mix 1/4 cup water with 1/4 cup cornstarch.
Bring the ingredients for the sauce to a boil and add the cornstarch mixture slowly, boil 1-2 minutes. It should be like loose honey.
Coat the cooked chicken with the sauce.
So let’s talk about how amazing this chicken is. I know I always tell you how this is delicious and that is delicious. But I try to use hyperboles sparingly so that when something like this comes along, you know I’m not kidding. It’s crispy. Super, super, super crispy. So crispy. And while that spiced breading is largely responsible for the deliciousness of this chicken, the sauce just knocks it out of this world.
That sauce. So simple, so deceiving. So freaking yummy. Happy noises while eating this. Together, this chicken will seriously make you ignore everything else except devising ways on how to face plant yourself into a mountain of these for the rest of your life.
My usual routine is to cook, shoot, edit and save the food for dinner later with Mr. Cooking Jar. I am eating it now because I can’t wait. He can wait. He can eat it alone. This chicken does things to you like that.
That sauce. So simple, so deceiving. So freaking yummy. Happy noises while eating this. Together, this chicken will seriously make you ignore everything else except devising ways on how to face plant yourself into a mountain of these for the rest of your life.
My usual routine is to cook, shoot, edit and save the food for dinner later with Mr. Cooking Jar. I am eating it now because I can’t wait. He can wait. He can eat it alone. This chicken does things to you like that.
And you make the sauce: saute ginger and garlic with honey and soy sauce. Then you pour that magical sauce all over your chicken and eat it hot. Because it has to be hot to enjoy this. Only pour when you’re ready to eat. It’s kind of like the french fries rule. If you wait too long, it gets soggy.
That’s about it.
So little effort for so much win. And trust me, this is a win. Let me know how you like it!
Crispy Honey Garlic Chicken
Save Print
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
Author: The Cooking Jar
Serves: 2
Ingredients
2 boneless, skinless chicken breasts
½ cup flour
1 tablespoon cornstarch
1 teaspoon baking powder
Salt and pepper to taste
⅛ teaspoon ground nutmeg
½ teaspoon thyme
½ teaspoon sage
½ teaspoon paprika
¼ teaspoon ground cayenne
1 egg, beaten
1 tablespoon water
Sauce:
1 teaspoon garlic, minced
½ teaspoon ginger, minced
4 tablespoons honey
2 tablespoons thin soy sauce
Instructions
Wrap the chicken breasts in plastic wrap and pound into ½" thickness with a meat mallet
Combine flour, cornstarch, baking powder, salt and pepper to taste, nutmeg, thyme, sage, paprika and cayenne and stir to mix
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