Pf Chang Crispy Honey Shrimp Recipes

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CRISPY HONEY SHRIMP



Crispy Honey Shrimp image

Was looking for a recipe that was similar to P.F. Chang's Crispy Honey Shrimp. I found this one that sounds similar. I haven't tried it yet but plan to soon.

Provided by BamaKathy

Categories     Asian

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup all-purpose flour
1 pinch salt
1 pinch pepper
1 egg, lightly beaten
2/3 cup water
1 lb shrimp, shelled and deveined
2 tablespoons cornstarch
oil (for frying)
1 tablespoon sesame oil
2 tablespoons honey
1 tablespoon sesame seeds

Steps:

  • Sift flour, salt, and pepper in a bowl. Make a well, add water and egg, and gradually mix in the flour. Beat to a smooth batter and set aside for ten minutes.
  • Meanwhile, coat shrimp in cornstarch and coat well. Shake off any excess. Add shrimp to batter and coat well. Heat oil in wok and add shrimp, a few at a time, until batter is golden. Remove shrimp, drain on paper towels and keep warm. Continue until all shrimp are fried. Carefully remove hot oil from wok. Gently heat sesame oil in pan.
  • Add honey and stir until mixed well and heated through. Add shrimp to mixture and toss well. Sprinkle sesame seeds over and again toss well. Serve immediately.

PF CHANGS CRISPY HONEY CHICKEN (COPYCAT)



Pf Changs Crispy Honey Chicken (Copycat) image

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

1 lb chicken breast, boneless skinless cut into medium sized chunks
1 tablespoon minced garlic
vegetable oil (for frying)
2 green onions, finely minced
4 ounces all-purpose flour
2 1/2 ounces cornstarch
1 egg
6 ounces water
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1 tablespoon light soy sauce
1/8 teaspoon white pepper
1/4 teaspoon kosher salt
1 tablespoon cornstarch
1/2 cup sake or 1/2 cup rice wine
1/2 cup honey
3 ounces rice vinegar
3 tablespoons light soy sauce
6 tablespoons sugar
1/4 cup cornstarch
1/4 cup water

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.

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