PF CHANGS CRISPY HONEY CHICKEN (COPYCAT)
This recipe is all over the web, and it is usually touted as the PF Chang's recipe. I don't know if it the same, as the waiter told me the chicken was lightly breaded in potato flour. So I might try it that way too. Also, I have not tried this yet, but I am OBSESSED with their lunch bowl of Crispy Honey Chicken, so I had to go searching for a recipe! Serve over brown rice, white rice or crispy noodles! We like brown rice best!!! Cook time is my best guess!
Provided by SarahBeth
Categories One Dish Meal
Time 2h20m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 21
Steps:
- To make batter: mix ingredients till just combined. Let rest in refrigerator for a couple of hours. Coat chicken well with seasonings and marinate in the refrigerator for 20 minutes. Combine sauce ingredients, mix thoroughly and reserve for serving.
- Pour vegetable oil into fryer or heavy bottomed sauce pot. Heat slowly to 340-350 degrees. Put 1/4 of the marinated chicken in a clean bowl and pour enough better over to coat. Remove a few pieces at a time from the batter, using slotted spoon or large fork. Shake off excess batter. Carefully lower chicken into the hot oil. Suspend the chicken until the batter "sets," 20-30 seconds. Chicken is done when golden to light brown and crisp. Remove to platter with paper towels to drain. Repeat for all the chicken. Remember to check the oil temperature, it must remain hot.
- To finish the sauce, heat it in sauce pan, bring to a boil. Mix cornstarch and water to make a slurry. Add cornstarch slurry, a little at a time.The sauce will thicken, let it come to a thickness of "loose honey." Let cook for a minute or two.
- Heat 2 more tablespoons of oil in a wok and add some minced garlic, red bell pepper and scallions and stir-fry briefly. Add 1/3 to 1/2 of the chicken (depending on pan size) and stir-fry briefly. Add enough sauce to just coat chicken. Stir-fry again briefly. Serve over noodles or rice.
HONEY NUT DIPPED CHICKEN
This was given to me by my friend Susan R. Very easy and tasty.
Provided by patti
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 9h20m
Yield 8
Number Of Ingredients 10
Steps:
- Mix honey, Worcestershire sauce, vegetable oil, lemon juice, and salt in a bowl, stirring until salt has dissolved. Place chicken into marinade, turn chicken pieces over to coat, and cover bowl. Marinate chicken in refrigerator for 24 hours, turning once.
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil and spray foil with cooking spray.
- Mix corn flake crumbs with walnuts and 1/2 teaspoon salt in a shallow bowl. Remove chicken pieces from marinade, discarding the used marinade, and press into crumb mixture to coat. Arrange chicken into prepared baking dish.
- Bake in the preheated oven until chicken meat is no longer pink inside, the juices run clear, and chicken is browned, about 1 hour. An instant-read meat thermometer inserted into the thickest piece of chicken should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 290.1 calories, Carbohydrate 11.9 g, Cholesterol 85.5 mg, Fat 16 g, Fiber 0.4 g, Protein 24.6 g, SaturatedFat 3.3 g, Sodium 634.8 mg, Sugar 9.5 g
HONEY SEARED CHICKEN (PF CHANG'S COPYCAT)
Found this on Recipelink from Mary Jo in Minneapolis. She writes: I copied this recipe down when I saw it. As I remember, it is from a chef at PF Changs restaurant for a news show.
Provided by SashasMommy
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix the ingredients for the batter together thoroughly and let sit in the refrigerator for a couple of hours.
- Coat chicken with seasonings and marinate in the refrigerator for 20 minutes.
- Coat chicken with batter and fry in oil (I did not write down the directions to this as it seemed self explanatory at the time).
- Mix ingredients for the sauce together. When ready to eat, mix 1/4 cup water with 1/4 cup cornstarch.
- Bring the ingredients for the sauce to a boil and add the cornstarch mixture slowly, boil 1-2 minutes. It should be like loose honey.
- Coat the cooked chicken with the sauce.
HONEY WALNUT SHRIMP
Hong Kong Style Chinese recipe! Crispy battered shrimp tossed in creamy sauce topped with sugar coated walnuts
Provided by Celia
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Stir together the water and sugar in a small saucepan. Bring to a boil and add the walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.
- Whip egg whites in a medium bowl until foamy. Stir in the mochiko until it has a pasty consistency. Heat the oil in a heavy deep skillet over medium-high heat. Dip shrimp into the mochiko batter, and then fry in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
- In a medium serving bowl, stir together the mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Sprinkle the candied walnuts on top and serve.
Nutrition Facts : Calories 605.2 calories, Carbohydrate 68 g, Cholesterol 179.4 mg, Fat 26.3 g, Fiber 1.5 g, Protein 26.1 g, SaturatedFat 3.7 g, Sodium 340.2 mg, Sugar 45.2 g
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