Ingredients
-
-
4
-
2 1/2
-
1
-
6
-
1/8
-
1/8
-
-
1
-
1
-
1/8
-
1/4
-
1
-
-
1/2
Directions
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 , lol someone doesn’t like honey, I consider myself a fairly decent, advanced home cook so I don’t think it was me when I say this recipe was awful The chicken flavor was good; batter was OK (but to be honest very messy and a bit doughy- there are better batter recipes out there); BUT the sauce was NOT good In fact, I could not get it to thicken at all The honey clumped up and the whole thing was gross A great disappointment and a mess to clean Skip this one
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Steps
|
1
Done
|
Mix the Ingredients For the Batter Together Thoroughly and Let Sit in the Refrigerator For a Couple of Hours. |
|
2
Done
|
Coat Chicken With Seasonings and Marinate in the Refrigerator For 20 Minutes. |
|
3
Done
|
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). |
|
4
Done
|
Mix Ingredients For the Sauce Together. When Ready to Eat, Mix 1/4 Cup Water With 1/4 Cup Cornstarch. |
|
5
Done
|
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. |
|
6
Done
|
Coat the Cooked Chicken With the Sauce. |
