Homemade P.F. Chang's Honey Chicken

Instructions

1. 1

   Pat chicken pieces dry. In a medium bowl, combine chicken with 1 tbsp soy sauce, 1 tsp grated ginger, and 1 minced garlic clove. Toss to coat and let marinate for at least 10 minutes while you prepare other ingredients.

2. 2

   In a separate bowl, whisk together the all-purpose flour, 1/4 cup cornstarch, baking powder, 1/4 tsp salt, and 1/4 tsp black pepper. In another small bowl, whisk the egg with 1/4 cup cold water. Pour the wet mixture into the dry ingredients and whisk until a smooth batter forms. It should be thick enough to cling to the chicken but still pourable. Add a splash more water if too thick.

3. 3

   In a large, heavy-bottomed pot or Dutch oven, heat 3-4 cups of vegetable oil over medium-high heat until it reaches 350-375°F (175-190°C).

4. 4

   Dip each marinated chicken piece into the batter, ensuring it's fully coated. Carefully lower chicken pieces into the hot oil, frying in batches to avoid overcrowding the pot. Fry for 3-5 minutes per batch, turning occasionally, until golden brown and cooked through. Remove fried chicken with a slotted spoon and place on a wire rack set over paper towels to drain excess oil. Repeat with remaining chicken.

5. 5

   While the chicken is frying or immediately after, prepare the honey sauce. In a medium saucepan, combine honey, 1/4 cup soy sauce, rice vinegar, 2 minced garlic cloves, 1 tbsp grated ginger, 1/4 cup water/broth, and optional red pepper flakes. Bring to a simmer over medium heat, stirring occasionally.

6. 6

   In a small bowl, whisk together 1 tbsp cornstarch and 2 tbsp cold water to create a slurry. Pour the slurry into the simmering sauce, whisking constantly until the sauce thickens to your desired consistency (it should coat the back of a spoon). Remove from heat and stir in the optional sesame oil.

7. 7

   Add the fried chicken pieces to the saucepan with the honey sauce. Toss gently to ensure all chicken is evenly coated.

8. 8

   Transfer the honey chicken to a serving platter. Garnish generously with sesame seeds and sliced green onions. Serve immediately with steamed rice.