P.F. Chang’s Crispy Honey Chicken Recipe

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P.F. Chang’s Crispy Honey Chicken Recipe Document

Recipe

P.F. Chang’s Kung Pao Chicken Master Recipe

Ingredients:

8 oz. (226 grams) alkaline-brined chicken (see below)

Potato starch (or cornstarch)

1 recipe Crispy Honey Chicken batter (see below)

Chili oil

½ cup + 2 tbsp. (150 ml) Honey Sauce

Cornstarch slurry (1 tbsp. cornstarch + 1 tbsp. water)

Thinly sliced green onion, for garnish

Fried Rice Sticks, prepared

Directions:

1. Heat oil to 350°F (175°C)
2. Coat chicken in potato starch
3. Pour batter over chicken and coat each piece of the chicken in the batter
4. Slowly lower the chicken into the oil and cook for about 3 minutes, or until the chicken is 165°F
5. Remove chicken from the oil and drain on a wire rack or a baking sheet lined with paper towels
6. Raise the temperature of the oil to 375°F (190°C)
7. Fry chicken again for 1-2 minutes or slightly darkened in color
8. Remove chicken from the oil and drain on a wire rack or a baking sheet lined with paper towels
9. Heat a large wok over medium heat until lightly smoking
10. Drizzle in chili oil and coat the wok with the oil until lightly smoking
11. Pour in the honey sauce and bring it up to a boil
12. Drizzle in the cornstarch slurry while stirring the sauce to prevent clumps
13. Heat the sauce until the desired consistency 
14. Add the fried chicken to the sauce and coat each piece of the chicken until they are all covered in the sauce
15. Turn off heat
16. Fill a plate with the fried rice sticks
17. Place chicken on the rice sticks and garnish with the green onions and serve

Alkaline-Brine Chicken Preparation:

8 oz. (226 grams) chicken breast, cubed, cut into roughly 1 inch (2.5 cm) pieces

Alkaline Soy Meat Marinade:

Ingredients:

1 cup (235 ml) water

½ tsp. (2.5 grams) baking soda

1 tbsp. (15 ml) Lee Kum Kee low sodium soy sauce (green bottle) or Kikkoman soy sauce

Directions:

Mix all ingredients and stir until the baking soda is dissolved. Set aside.

Brining directions:

1. Place 8 oz. (226 grams) of cubed chicken breast in alkaline soy marinade for at least 2 hours or up to 24 hours. 

2. After brining, remove meat from the brine and pat dry with paper towels.

3. Store in the fridge until ready to use. 

Note: P.F. Chang’s brines their meat for 24 hours. 

Crispy Honey Chicken Batter Recipe 

(makes enough for 3-4 servings of chicken)

Ingredients:

1 cup + 2 tbsp. (135 grams) all-purpose flour 

¾ cup + 2 ½ tbsp. (120 grams) cornstarch

¼ tsp. (1 gram) baking soda

½ tsp. (2 grams) baking powder

1 cup (236 ml) ice cold water

1 large egg 

2 tbsp. (30 ml) neutral oil

Directions:

1. Mix all dry ingredients in bowl and whisk together

2. Add water and whisk until thoroughly incorporated

3. Add egg and whisk until thoroughly incorporated

4. Add oil and whisk until incorporated

5. Keep batter cold until ready to use

Honey Sauce Recipe

(makes roughly 4 servings)

Ingredients:

1-2 tsp neutral oil

10-15 (6 grams) dried chilis 

1 tbsp. (9.5 grams) rehdyrated minced garlic 

3 tbsp + 1 tsp. (50 ml) light soy sauce

1 cup + 2 tbsp. (260 ml) Michiu cooking wine (or Shaoxing)

1 cup (192 grams) white granulated sugar 

¾ cup + 2 tbsp (210 ml) white vinegar

Directions: