PF Changs Crispy Honey Chicken Recipe

A white plate piled with Crispy Honey Chicken Recipe—golden-brown fried chicken glazed in a glossy sauce, garnished with sesame seeds and green onions.

5 from 9 votes

PF Changs Crispy Honey Chicken Recipe

Crispy Honey Chicken is a delicious, crispy chicken that is full of flavor. This chicken is sweet, sticky, and so crispy. Skip takeout and make this chicken at home.

Prep Time15

Cook Time8

Total Time23

Course: Main Course

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $8.70, $1.45 per Servings

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

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.

Notes

Refrigerate the leftovers in an airtight container for up to 5 days.

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, 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.

Nutrition