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If you love PF Chang’s honey chicken, you’re going to love this! I figured out how to make it at home! The breading is different than anything I have fried up before, and it is spot on! This dish is sweet, savory, and hard to resist.

Bowl of PF Chang's honey chicken on a bed of rice. Bowl of PF Chang's honey chicken on a bed of rice.

Why This Saucy Chicken Is a Must-Try

  • Better Than Takeout: Crispy, juicy chicken with a sticky honey glaze is tastier and more affordable than PF Chang’s!
  • That Perfect Crunch: The light batter fries up crisp on the outside while staying tender and juicy inside.
  • Big Flavor, Simple Ingredients: Pantry staples come together for a glossy, crave-worthy sauce that tastes restaurant-quality.

Ingredients for PF Chang’s Honey Chicken

Overhead shot of labeled PF Chang's honey chicken ingredients.Overhead shot of labeled PF Chang's honey chicken ingredients.
  • Oil: Vegetable or canola oil is best for frying the chicken.
  • Frying: Frying this PF Chang’s honey chicken over the stove is great, but a deep fryer makes it super easy!
Overhead shot of labeled PF Chang's honey chicken sauce ingredients. Overhead shot of labeled PF Chang's honey chicken sauce ingredients.
  • Sauce: The sauce will continue to thicken once you remove it from the heat. Double the sauce if you like it extra saucy!

How to Make PF Chang’s Honey Chicken

If you’re anything like my family, you order this dish every time you go to PF Chang’s. My kids love it. So I wanted to see if I could make my own. Kids loved it and said it was just as good! Serve it with steamed rice, fried rice, or stir-fried veggies, and dinner is done.

  1. Salt the Chicken: Season the chicken with salt, then set it aside.
  2. Coat Chicken: In a large bowl, whisk together flour, cornstarch, baking soda, baking powder, cold water, and an egg. Add the chicken pieces to the batter, then toss to coat evenly.
  3. Fry: In a large wok or pot, add 3-4 inches of oil, and heat to 375ºF. Strain off the excess batter, then carefully drop the chicken into hot oil, making sure the pieces don’t stick together. Fry until crispy and golden brown, about 5 minutes. Drain on paper towels on a plate and repeat with the remaining chicken.
  4. Mix the Sauce: In a bowl, whisk together the sauce ingredients, honey, rice vinegar, soy sauce, sugar, and garlic powder until smooth.
  5. Thicken and Heat: Pour the sauce into a large wok or pan. In a small bowl, mix cornstarch with water, then whisk the cornstarch slurry into the sauce. Heat over medium-high until thickened.
  6. Combine: Add the fried chicken and toss to coat in the sauce. Garnish PF Chang’s honey chicken with green onions and serve immediately over rice.
Bowl of seasoned diced chicken breast. Bowl of seasoned diced chicken breast.
Seasoned chicken in a bowl of batter.Seasoned chicken in a bowl of batter.
Chicken pieces frying in a deep fryer basket.Chicken pieces frying in a deep fryer basket.
Bowl of sauce ingredients whisked together. Bowl of sauce ingredients whisked together.
Sauce mixture cooking on the stove in a wok, with someone pouring the cornstarch slurry in to thicken. Sauce mixture cooking on the stove in a wok, with someone pouring the cornstarch slurry in to thicken.
Fried chicken pieces added to the sauce in the wok. Fried chicken pieces added to the sauce in the wok.

Alyssa’s Pro Tip

  • This chicken is best enjoyed fresh! The coating won’t stay crisp, so toss it in the sauce right before serving for the best texture.

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Chicken

  • Season 1 ½ pounds boneless skinless chicken breasts with ½ teaspoon salt and set aside.

  • In a large bowl, whisk together ½ cup all-purpose flour, ½ cup cornstarch, ¼ teaspoon baking soda, ½ teaspoon baking powder, ¾ cup cold water, and 1 egg. Add the chicken pieces to the flour mixture and toss to coat.

  • In a large wok or pot, add 3-4 inches of oil for frying. Heat to 375 degrees Fahreneheit.

  • Using a large metal strainer, strain the batter from the chicken pieces. Drop each individual piece of chicken into the hot oil so the chicken doesn’t clump together. Cook for 5 minutes or until crispy and golden brown. Place the cooked chicken on a paper-towel-lined plate. Repeat the process with the remaining chicken.

Sauce

  • In a medium-sized bowl, add the ½ cup honey, ¼ cup rice vinegar, 2 tablespoons low-sodium soy sauce, ¼ cup granulated sugar, and ½ teaspoon garlic powder. Whisk until smooth.

  • In a large wok or pan, add the sauce. Whisk together 1 tablespoon cornstarch and 1 tablespoon water, then whisk it into the sauce mixture. Heat the sauce over medium-high heat for 1-2 minutes, until the sauce thickens.

  • Add the cooked chicken, then toss to coat in the honey sauce. Garnish with green onions and serve over rice.

Storing and Reheating Leftovers
This chicken is best enjoyed fresh. The coating won’t stay crisp when reheated, so toss it in the sauce right before serving for the best texture.

  • Fridge: If you do have leftovers, store them in an airtight container in the refrigerator for up to 5 days.
  • Reheating: To reheat, warm the chicken in a skillet or air fryer at 375°F for 4–5 minutes, flipping halfway through to help restore the crispiness.

 

Calories: 521kcalCarbohydrates: 77gProtein: 40gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 150mgSodium: 920mgPotassium: 717mgFiber: 1gSugar: 47gVitamin A: 111IUVitamin C: 2mgCalcium: 55mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Top down shot of a wok with fried chicken pieces covered in the honey sauce and garnished with green onions. Top down shot of a wok with fried chicken pieces covered in the honey sauce and garnished with green onions.

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