This PF Changs Crispy Honey Chicken is a simple copycat recipe you can make at home for a fraction of the cost. The chicken turns out crispy on the outside, juicy on the inside, and coated in a sweet, sticky honey sauce your family will love.
Skip takeout and make this easy, family-tested dinner that’s perfect for busy weeknights.
Why You’ll Love This Recipe!
This PF Changs Crispy Honey Chicken is one of those recipes we come back to when we’re craving takeout but want to save money and stay home. It’s been tested in our kitchen on busy weeknights, and it always turns out crispy, flavorful, and filling.
Even picky eaters love the sweet honey sauce, and it’s easy to pair with simple sides we already have on hand.
- Cheaper than takeout – Feed the whole family for less than the cost of one restaurant order
- Crispy every time – The coating fries up golden and holds the sauce without getting soggy
- Simple pantry ingredients – No hard-to-find items needed
- Flexible for what you have – Works with chicken breasts, thighs, or tenders
- Great for leftovers – Reheats well in the air fryer or oven
Asian inspired dishes make for a delicious meal idea. You may like these recipes too, Asian Slow Cooker Recipes, Asian Ground Chicken Lettuce Wraps Recipe, and Easy Chicken Stir Fry Recipe.
Ingredients
- Boneless skinless chicken breasts – Cut into bite-size pieces so they cook quickly and evenly. You can also use boneless skinless chicken thighs for a juicier and often more budget-friendly option.
- All Purpose Flour – Used to create the crispy coating on the chicken. Make sure to shake off the excess so the breading stays light and crisp.
- Cumin – Adds a warm, earthy flavor to the coating. A little goes a long way and helps give the chicken more depth.
- Chili Powder – Brings mild flavor and a touch of heat without making the dish spicy. It balances well with the sweetness of the honey sauce.
- Ground Coriander – Adds a light citrusy flavor that works really well with the honey and soy sauce. It helps give the coating a more restaurant-style flavor.
- Onion Powder – An easy way to add savory flavor to the breading. It blends evenly into the flour mixture.
- Salt – Helps season both the coating and the chicken. This is important so the chicken has plenty of flavor even before the sauce is added.
- Black Pepper – Adds a little extra seasoning and balances the sweetness in the sauce.
- Buttermilk – Helps the flour coating stick to the chicken and keeps the chicken tender. If you do not have buttermilk, you can make an easy substitute with milk and lemon juice or vinegar.
- Vegetable Oil – Best for frying because it has a neutral flavor and a high smoke point. Canola oil also works well.
- Honey – The main ingredient that gives the sauce its sweet, sticky flavor. Use your favorite honey brand or whatever you have on hand.
- Light Corn Syrup – Helps make the sauce glossy and gives it that classic sticky takeout-style texture. It also helps the sauce coat the chicken evenly.
- Soy Sauce – Adds the savory flavor that balances the sweetness of the honey. Low sodium soy sauce works great if you want to control the salt level.
- Red Pepper Flakes – Adds a small amount of heat to balance the sweet sauce. You can leave it out for a more kid-friendly version.
- Green Onions – Adds fresh flavor and color right before serving. Slice thinly so they sprinkle evenly over the chicken.
- Sesame Seeds – A simple garnish that adds a little crunch and gives the dish that classic restaurant-style finish.
Scroll to the bottom for the full recipe in the recipe card.
How to Make PF Changs Honey Crispy Chicken
Step 1 – Heat the vegetable oil in a large skillet or stock pot until it’s about 2-3 inches deep in the pan. Heat over medium-high heat until the oil reaches 350 degrees F.
Step 2 – In a large bowl, whisk together flour, cumin, chili powder, coriander, onion powder, salt and pepper. Pour the buttermilk in a separate bowl.
Step 3 – Dip the chicken pieces in the flour, then dip them in the buttermilk and then dip them back into the flour mixture. Gently tap the excess flour off of the chicken.
Step 4 – Then add the coated chicken to the hot oil. Fry the chicken for 5-7 minutes until the chicken reaches an internal temperature of 165 degrees F and is golden brown.
Step 5 – Remove the chicken from the oil and place the chicken on a plate lined with paper towels to soak up the excess oil. Continue this process until all the chicken is cooked and coated through.
Step 6 – In a large skillet, add the honey sauce ingredients. Whisk to combine all the ingredients. Bring the mixture to a low simmer and cook for 2-3 minutes until the mixture is bubbly.
Step 7 – Remove the pan from the heat. Then add the chicken to the skillet. Toss the chicken to coat it with the honey sauce.
Step 8 – Top with the sesame seed and diced green onions. Serve warm and enjoy.
Expert Tips
- Heating Oil – Make sure to not overheat the oil or the outside of the chicken will burn before the inside is cooked all the way through. Also heat at the highest heat setting otherwise it will splatter.
- Adding Chicken to Skillet – Also, make sure not to add too many pieces of chicken to the oil or it will drop the temperature of the oil in the pan.
- Orange Chicken – This recipe has a similar taste to the orange chicken. The sweetness honey and soy sauce makes this recipe easy to make.
- Frying chicken – For an extra crispy texture on the chicken, we recommend double frying it.
Substitutions and Additions
- Add Vegetables – Once the chicken and covered with the sauce, you can easily add in vegetables. It completes the meal and makes it more filling.
- Chicken – We used chicken breast but you can use boneless chicken thighs or chicken tenders.
- Spicy honey garlic Sauce – If you love a little extra spice, feel free to add add in chili flakes or sriracha sauce.
- Honey – If you are out of honey, see Honey Substitutes.
What to Serve with Crispy Honey Chicken
When we make this crispy honey chicken we keep sides simple. These are some of our favorites.
Can I Make this Recipe in the Air Fryer?
We have not made this recipe in the air fryer but you can definitely try one of these recipes to cook the chicken.
Once you have cooked the chicken then you can heat it with the sauce. This would be an easy way to make this Crispy Chicken Recipe.
Storage & Freezer Instructions
- Refrigerator: Store leftovers in an airtight container for up to 4–5 days
- Reheating: Reheat in the air fryer or oven to keep the chicken crispy (microwave will soften the coating)
- Best Tip: Store the chicken and sauce separately if possible to maintain crispiness
- Freezer: Freeze cooked chicken (without sauce) in a freezer-safe container or bag for up to 2 months
- To Reheat from Frozen: Thaw overnight in the fridge, then reheat in the oven or air fryer until heated through and crispy
Frequently Asked Questions
Yes. Cook the chicken and store separately from the sauce. Reheat and toss in sauce before serving for best texture.
The oil is ready when it heats to 350 degrees. You can measure this by using a meat thermometer. Make sure the oil does not get to hot. You can also put a wooden spoon in the oil and if it starts to bubble around the spoon then it is ready to fry the chicken.
The texture on the chicken should be crispy and golden brown. The best way to tell a chicken is done cooking is by using a meat thermometer to ensure the internal temperature reaches 165 degrees.
You can bake or air fry the chicken, but it won’t be quite as crispy as frying.
More Easy Chicken Recipes
We love to hear from you. If you make this Crispy Honey Chicken PF Changs Recipe, please leave us a comment.
PF Changs Crispy Honey Chicken Recipe
Ingredients
For the Chicken:
- 1 ½ pounds boneless skinless chicken breasts cut into 1 inch pieces
- 2 cups All Purpose Flour
- 2 teaspoons Cumin
- 2 teaspoons Chili Powder
- 1 teaspoon Ground Coriander
- 1 teaspoon Onion Powder
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- 2 cups Buttermilk
- Vegetable Oil for frying
For the Honey Sauce:
- ⅓ cup honey
- 1 ½ Tablespoons Light Corn Syrup
- 1 Tablespoon Soy Sauce
- Pinch Red Pepper Flakes optional
- For Topping:
For Topping:
- 2 Tablespoons Green Onions chopped
- 1 Tablespoon Sesame Seeds
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Instructions
- Heat the vegetable oil in a large skillet or stock pot until it’s about 2-3 inches deep in the pan. Heat over medium heat until the oil reaches 350 degrees F. Measure the oil temperature of the oil with a meat thermometer and make sure that the oil doesn’t get too hot.
- In a large mixing bowl, whisk together 2 cups all purpose flour, 2 teaspoons cumin, 2 teaspoons chili powder, 1 teaspoon ground coriander, 1 teaspoon onion powder, ½ teaspoon salt, and ½ teaspoon black pepper. Pour 2 cups buttermilk into a separate bowl.
- Dip 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch pieces, into the flour mixture, then dip them into the buttermilk, and then dip them back into the flour mixture. Gently tap the excess flour off the chicken.
- Then add the coated chicken to the hot oil. Cook the chicken for 5-7 minutes until the chicken reaches an internal temperature of 165 degrees F and is golden brown. Remove the chicken from the oil and place the chicken on a plate lined with paper towels to soak up the excess oil. Continue this process until all the chicken is coated and cooked through.
- In a large skillet, whisk together ? cup honey, 1 ½ tablespoons light corn syrup, 1 tablespoon soy sauce, and a pinch red pepper flakes, if using. Bring the mixture to a low simmer and cook for 2 to 3 minutes until the mixture is bubbly.
- Remove the pan from the heat. Add the cooked chicken to the skillet and toss to coat it with the honey sauce. Top with 2 tablespoons chopped green onions and 1 tablespoon sesame seeds. Serve warm and enjoy.
