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Recipe: P.F. Chang's China Bistro Crispy Honey Chicken

Main Dishes - Chicken, Poultry
P.F. CHANG'S CHINA BISTRO CRISPY HONEY CHICKEN

FOR THE BATTER:
4 oz. all purpose flour
2 1/2 oz. cornstarch
1 egg
6 oz. water
1/8 tsp. baking powder
1/8 tsp. baking soda
FOR THE CHICKEN SEASONING:
1 lb. boneless, skinless chicken breast, cut into medium size chunks
1 Tbsp. lite soy sauce
1/8 tsp. white pepper
1/4 tsp. kosher salt
1 Tbsp. corn starch
FOR THE SAUCE:
1/2 cup sake or rice wine
1/2 cup honey
3 oz. rice vinegar
3 Tbsp. lite soy sauce
6 Tbsp. sugar
TO COOK THE CHICKEN:
Vegetable oil for frying (plus 2 tbsp for finishing sauce)
TO FINISH THE SAUCE:
cornstarch slurry (1/4 cup corn starch mixed with 1/4 cup water)
1 Tbsp. minced garlic
red bell pepper and/or scallions, julienne
TO SERVE:
Crispy noodles, rice or egg noodles or steamed rice

TO MAKE THE BATTER:
Mix ingredients for the batter together till just combined. Let rest in refrigerator for a couple of hours.

TO PREPARE THE CHICKEN:
Coat chicken well with seasonings and marinate in the refrigerator for 20 minutes.

TO PREPARE THE SAUCE:
Combine sauce ingredients, mix thoroughly and reserve for serving.

TO COOK THE CHICKEN:
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 batter 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 the reserved sauce in sauce pan, bring to a boil. 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 the remaining 2 Tbsp. 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.

TO SERVE:
Serve over noodles or rice.

From: P.F. Chang's China Bistro
Source: WIBR.com, 8/2/2005
MsgID: 1423784
Shared by: Halyna - NY
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