\n<\/p>\n
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/p>\nIf you love PF Chang\u2019s honey chicken, you\u2019re going to love this! I figured out how to make it at home! The breading is different than anything I have fried up before, and it is spot on! This dish is sweet, savory, and hard to resist<\/strong>.<\/p>\n<\/figure>\n\nWhy This Saucy Chicken Is a Must-Try<\/h2>\n\nBetter Than Takeout:<\/strong>\u00a0Crispy, juicy chicken with a sticky honey glaze is tastier and more affordable than PF Chang\u2019s! <\/li>\nThat Perfect Crunch:<\/strong>\u00a0The light batter fries up crisp on the outside while staying tender and juicy inside. <\/li>\nBig Flavor, Simple Ingredients:<\/strong>\u00a0Pantry staples come together for a glossy, crave-worthy sauce that tastes restaurant-quality. <\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nIngredients for PF Chang\u2019s Honey Chicken<\/h3>\n<\/figure>\n\nOil: <\/strong>Vegetable or canola oil is best for frying the chicken.<\/li>\nFrying: <\/strong>Frying this PF Chang\u2019s honey chicken over the stove is great, but a deep fryer<\/a> makes it super easy!<\/li>\n<\/ul>\n<\/figure>\n\nSauce:<\/strong> The sauce will continue to thicken once you remove it from the heat. Double the sauce if you like it extra saucy!<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make PF Chang\u2019s Honey Chicken<\/h2>\nIf you\u2019re anything like my family, you order this dish every time you go to PF Chang\u2019s. My kids love it. So I wanted to see if I could make my own. Kids loved it and said it was just as good! Serve it with steamed rice, fried rice<\/a>, or stir-fried veggies<\/a>, and dinner is done.<\/p>\n\nSalt the Chicken:<\/strong> Season the chicken with salt, then set it aside.<\/li>\nCoat Chicken:<\/strong> In a large bowl, whisk together flour, cornstarch, baking soda, baking powder, cold water, and an egg. Add the chicken pieces to the batter, then toss to coat evenly.<\/li>\nFry:<\/strong> In a large wok<\/a> or pot, add 3-4 inches of\u00a0oil, and heat to 375\u00baF. Strain off the excess batter, then carefully drop the chicken into hot oil, making sure the pieces don\u2019t stick together. Fry until crispy and golden brown, about 5 minutes. Drain on paper towels on a plate and repeat with the remaining chicken.<\/li>\nMix the Sauce:<\/strong> In a bowl, whisk<\/a> together the sauce ingredients, honey, rice vinegar, soy sauce, sugar, and garlic powder until smooth.<\/li>\nThicken and Heat:<\/strong> Pour the sauce into a large wok or pan. In a small bowl, mix cornstarch with water, then whisk the cornstarch slurry into the sauce. Heat over medium-high until thickened.<\/li>\nCombine:<\/strong> Add the fried chicken and toss to coat in the sauce. Garnish PF Chang\u2019s honey chicken with green onions and serve immediately over rice<\/a>.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\n\nThis chicken is best enjoyed fresh<\/strong>! The coating won\u2019t stay crisp, so toss it in the sauce right before serving for the best texture.<\/li>\n<\/ul>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\nChicken<\/h4>\n\n\nSeason 1 \u00bd pounds boneless skinless chicken breasts<\/span> with \u00bd teaspoon salt<\/span> and set aside.<\/span><\/p>\n<\/li>\n\nIn a large bowl, whisk together \u00bd cup all-purpose flour<\/span>, \u00bd cup cornstarch<\/span>, \u00bc teaspoon baking soda<\/span>, \u00bd teaspoon baking powder<\/span>, \u00be cup cold water<\/span>, and 1 egg<\/span>. Add the chicken pieces to the flour mixture and toss to coat.<\/span><\/p>\n<\/li>\n\nIn a large wok or pot, add 3-4 inches of oil for frying<\/span>. Heat to 375 degrees Fahreneheit.<\/span><\/p>\n<\/li>\n\nUsing a large metal strainer, strain the batter from the chicken pieces. Drop each individual piece of chicken into the hot oil so the chicken doesn’t clump together. Cook for 5 minutes or until crispy and golden brown. Place the cooked chicken on a paper-towel-lined plate. Repeat the process with the remaining chicken.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nSauce<\/h4>\n\n\nIn a medium-sized bowl, add the \u00bd cup honey<\/span>, \u00bc cup rice vinegar<\/span>, 2 tablespoons low-sodium soy sauce<\/span>, \u00bc cup granulated sugar<\/span>, and \u00bd teaspoon garlic powder<\/span>. Whisk until smooth.<\/span><\/p>\n<\/li>\n\nIn a large wok or pan, add the sauce. Whisk together 1 tablespoon cornstarch<\/span> and 1 tablespoon water<\/span>, then whisk it into the sauce mixture. Heat the sauce over medium-high heat for 1-2 minutes, until the sauce thickens.<\/span><\/p>\n<\/li>\n\nAdd the cooked chicken, then toss to coat in the honey sauce. Garnish with green onions and serve over rice.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring and Reheating Leftovers<\/strong><\/span>\nThis chicken is best enjoyed fresh. The coating won\u2019t stay crisp when reheated, so toss it in the sauce right before serving for the best texture.<\/span><\/p>\n\nFridge:<\/strong> If you do have leftovers, store them in an airtight container in the refrigerator for up to 5 days.<\/li>\nReheating:<\/strong> To reheat, warm the chicken in a skillet or air fryer at 375\u00b0F for 4\u20135 minutes, flipping halfway through to help restore the crispiness.<\/li>\n<\/ul>\n\u00a0<\/span><\/div>\n<\/div>\n\n\nCalories: <\/span>521<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>77<\/span>g<\/span><\/span>Protein: <\/span>40<\/span>g<\/span><\/span>Fat: <\/span>6<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Trans Fat: <\/span>0.03<\/span>g<\/span><\/span>Cholesterol: <\/span>150<\/span>mg<\/span><\/span>Sodium: <\/span>920<\/span>mg<\/span><\/span>Potassium: <\/span>717<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>47<\/span>g<\/span><\/span>Vitamin A: <\/span>111<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>55<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Copycat Chicken Recipes You\u2019ll Love<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
<\/p>\n
If you love PF Chang\u2019s honey chicken, you\u2019re going to love this! I figured out how to make it at home! The breading is different than anything I have fried up before, and it is spot on! This dish is sweet, savory, and hard to resist<\/strong>.<\/p>\n<\/figure>\n\nWhy This Saucy Chicken Is a Must-Try<\/h2>\n\nBetter Than Takeout:<\/strong>\u00a0Crispy, juicy chicken with a sticky honey glaze is tastier and more affordable than PF Chang\u2019s! <\/li>\nThat Perfect Crunch:<\/strong>\u00a0The light batter fries up crisp on the outside while staying tender and juicy inside. <\/li>\nBig Flavor, Simple Ingredients:<\/strong>\u00a0Pantry staples come together for a glossy, crave-worthy sauce that tastes restaurant-quality. <\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nIngredients for PF Chang\u2019s Honey Chicken<\/h3>\n<\/figure>\n\nOil: <\/strong>Vegetable or canola oil is best for frying the chicken.<\/li>\nFrying: <\/strong>Frying this PF Chang\u2019s honey chicken over the stove is great, but a deep fryer<\/a> makes it super easy!<\/li>\n<\/ul>\n<\/figure>\n\nSauce:<\/strong> The sauce will continue to thicken once you remove it from the heat. Double the sauce if you like it extra saucy!<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make PF Chang\u2019s Honey Chicken<\/h2>\nIf you\u2019re anything like my family, you order this dish every time you go to PF Chang\u2019s. My kids love it. So I wanted to see if I could make my own. Kids loved it and said it was just as good! Serve it with steamed rice, fried rice<\/a>, or stir-fried veggies<\/a>, and dinner is done.<\/p>\n\nSalt the Chicken:<\/strong> Season the chicken with salt, then set it aside.<\/li>\nCoat Chicken:<\/strong> In a large bowl, whisk together flour, cornstarch, baking soda, baking powder, cold water, and an egg. Add the chicken pieces to the batter, then toss to coat evenly.<\/li>\nFry:<\/strong> In a large wok<\/a> or pot, add 3-4 inches of\u00a0oil, and heat to 375\u00baF. Strain off the excess batter, then carefully drop the chicken into hot oil, making sure the pieces don\u2019t stick together. Fry until crispy and golden brown, about 5 minutes. Drain on paper towels on a plate and repeat with the remaining chicken.<\/li>\nMix the Sauce:<\/strong> In a bowl, whisk<\/a> together the sauce ingredients, honey, rice vinegar, soy sauce, sugar, and garlic powder until smooth.<\/li>\nThicken and Heat:<\/strong> Pour the sauce into a large wok or pan. In a small bowl, mix cornstarch with water, then whisk the cornstarch slurry into the sauce. Heat over medium-high until thickened.<\/li>\nCombine:<\/strong> Add the fried chicken and toss to coat in the sauce. Garnish PF Chang\u2019s honey chicken with green onions and serve immediately over rice<\/a>.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\n\nThis chicken is best enjoyed fresh<\/strong>! The coating won\u2019t stay crisp, so toss it in the sauce right before serving for the best texture.<\/li>\n<\/ul>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\nChicken<\/h4>\n\n\nSeason 1 \u00bd pounds boneless skinless chicken breasts<\/span> with \u00bd teaspoon salt<\/span> and set aside.<\/span><\/p>\n<\/li>\n\nIn a large bowl, whisk together \u00bd cup all-purpose flour<\/span>, \u00bd cup cornstarch<\/span>, \u00bc teaspoon baking soda<\/span>, \u00bd teaspoon baking powder<\/span>, \u00be cup cold water<\/span>, and 1 egg<\/span>. Add the chicken pieces to the flour mixture and toss to coat.<\/span><\/p>\n<\/li>\n\nIn a large wok or pot, add 3-4 inches of oil for frying<\/span>. Heat to 375 degrees Fahreneheit.<\/span><\/p>\n<\/li>\n\nUsing a large metal strainer, strain the batter from the chicken pieces. Drop each individual piece of chicken into the hot oil so the chicken doesn’t clump together. Cook for 5 minutes or until crispy and golden brown. Place the cooked chicken on a paper-towel-lined plate. Repeat the process with the remaining chicken.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nSauce<\/h4>\n\n\nIn a medium-sized bowl, add the \u00bd cup honey<\/span>, \u00bc cup rice vinegar<\/span>, 2 tablespoons low-sodium soy sauce<\/span>, \u00bc cup granulated sugar<\/span>, and \u00bd teaspoon garlic powder<\/span>. Whisk until smooth.<\/span><\/p>\n<\/li>\n\nIn a large wok or pan, add the sauce. Whisk together 1 tablespoon cornstarch<\/span> and 1 tablespoon water<\/span>, then whisk it into the sauce mixture. Heat the sauce over medium-high heat for 1-2 minutes, until the sauce thickens.<\/span><\/p>\n<\/li>\n\nAdd the cooked chicken, then toss to coat in the honey sauce. Garnish with green onions and serve over rice.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring and Reheating Leftovers<\/strong><\/span>\nThis chicken is best enjoyed fresh. The coating won\u2019t stay crisp when reheated, so toss it in the sauce right before serving for the best texture.<\/span><\/p>\n\nFridge:<\/strong> If you do have leftovers, store them in an airtight container in the refrigerator for up to 5 days.<\/li>\nReheating:<\/strong> To reheat, warm the chicken in a skillet or air fryer at 375\u00b0F for 4\u20135 minutes, flipping halfway through to help restore the crispiness.<\/li>\n<\/ul>\n\u00a0<\/span><\/div>\n<\/div>\n\n\nCalories: <\/span>521<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>77<\/span>g<\/span><\/span>Protein: <\/span>40<\/span>g<\/span><\/span>Fat: <\/span>6<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Trans Fat: <\/span>0.03<\/span>g<\/span><\/span>Cholesterol: <\/span>150<\/span>mg<\/span><\/span>Sodium: <\/span>920<\/span>mg<\/span><\/span>Potassium: <\/span>717<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>47<\/span>g<\/span><\/span>Vitamin A: <\/span>111<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>55<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Copycat Chicken Recipes You\u2019ll Love<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
<\/div>\n
If you\u2019re anything like my family, you order this dish every time you go to PF Chang\u2019s. My kids love it. So I wanted to see if I could make my own. Kids loved it and said it was just as good! Serve it with steamed rice, fried rice<\/a>, or stir-fried veggies<\/a>, and dinner is done.<\/p>\n\nSalt the Chicken:<\/strong> Season the chicken with salt, then set it aside.<\/li>\nCoat Chicken:<\/strong> In a large bowl, whisk together flour, cornstarch, baking soda, baking powder, cold water, and an egg. Add the chicken pieces to the batter, then toss to coat evenly.<\/li>\nFry:<\/strong> In a large wok<\/a> or pot, add 3-4 inches of\u00a0oil, and heat to 375\u00baF. Strain off the excess batter, then carefully drop the chicken into hot oil, making sure the pieces don\u2019t stick together. Fry until crispy and golden brown, about 5 minutes. Drain on paper towels on a plate and repeat with the remaining chicken.<\/li>\nMix the Sauce:<\/strong> In a bowl, whisk<\/a> together the sauce ingredients, honey, rice vinegar, soy sauce, sugar, and garlic powder until smooth.<\/li>\nThicken and Heat:<\/strong> Pour the sauce into a large wok or pan. In a small bowl, mix cornstarch with water, then whisk the cornstarch slurry into the sauce. Heat over medium-high until thickened.<\/li>\nCombine:<\/strong> Add the fried chicken and toss to coat in the sauce. Garnish PF Chang\u2019s honey chicken with green onions and serve immediately over rice<\/a>.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\n\nThis chicken is best enjoyed fresh<\/strong>! The coating won\u2019t stay crisp, so toss it in the sauce right before serving for the best texture.<\/li>\n<\/ul>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\nChicken<\/h4>\n\n\nSeason 1 \u00bd pounds boneless skinless chicken breasts<\/span> with \u00bd teaspoon salt<\/span> and set aside.<\/span><\/p>\n<\/li>\n\nIn a large bowl, whisk together \u00bd cup all-purpose flour<\/span>, \u00bd cup cornstarch<\/span>, \u00bc teaspoon baking soda<\/span>, \u00bd teaspoon baking powder<\/span>, \u00be cup cold water<\/span>, and 1 egg<\/span>. Add the chicken pieces to the flour mixture and toss to coat.<\/span><\/p>\n<\/li>\n\nIn a large wok or pot, add 3-4 inches of oil for frying<\/span>. Heat to 375 degrees Fahreneheit.<\/span><\/p>\n<\/li>\n\nUsing a large metal strainer, strain the batter from the chicken pieces. Drop each individual piece of chicken into the hot oil so the chicken doesn’t clump together. Cook for 5 minutes or until crispy and golden brown. Place the cooked chicken on a paper-towel-lined plate. Repeat the process with the remaining chicken.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nSauce<\/h4>\n\n\nIn a medium-sized bowl, add the \u00bd cup honey<\/span>, \u00bc cup rice vinegar<\/span>, 2 tablespoons low-sodium soy sauce<\/span>, \u00bc cup granulated sugar<\/span>, and \u00bd teaspoon garlic powder<\/span>. Whisk until smooth.<\/span><\/p>\n<\/li>\n\nIn a large wok or pan, add the sauce. Whisk together 1 tablespoon cornstarch<\/span> and 1 tablespoon water<\/span>, then whisk it into the sauce mixture. Heat the sauce over medium-high heat for 1-2 minutes, until the sauce thickens.<\/span><\/p>\n<\/li>\n\nAdd the cooked chicken, then toss to coat in the honey sauce. Garnish with green onions and serve over rice.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring and Reheating Leftovers<\/strong><\/span>\nThis chicken is best enjoyed fresh. The coating won\u2019t stay crisp when reheated, so toss it in the sauce right before serving for the best texture.<\/span><\/p>\n\nFridge:<\/strong> If you do have leftovers, store them in an airtight container in the refrigerator for up to 5 days.<\/li>\nReheating:<\/strong> To reheat, warm the chicken in a skillet or air fryer at 375\u00b0F for 4\u20135 minutes, flipping halfway through to help restore the crispiness.<\/li>\n<\/ul>\n\u00a0<\/span><\/div>\n<\/div>\n\n\nCalories: <\/span>521<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>77<\/span>g<\/span><\/span>Protein: <\/span>40<\/span>g<\/span><\/span>Fat: <\/span>6<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Trans Fat: <\/span>0.03<\/span>g<\/span><\/span>Cholesterol: <\/span>150<\/span>mg<\/span><\/span>Sodium: <\/span>920<\/span>mg<\/span><\/span>Potassium: <\/span>717<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>47<\/span>g<\/span><\/span>Vitamin A: <\/span>111<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>55<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Copycat Chicken Recipes You\u2019ll Love<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Pin this now to find it later<\/p>\n
Pin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\nChicken<\/h4>\n\n\nSeason 1 \u00bd pounds boneless skinless chicken breasts<\/span> with \u00bd teaspoon salt<\/span> and set aside.<\/span><\/p>\n<\/li>\n\nIn a large bowl, whisk together \u00bd cup all-purpose flour<\/span>, \u00bd cup cornstarch<\/span>, \u00bc teaspoon baking soda<\/span>, \u00bd teaspoon baking powder<\/span>, \u00be cup cold water<\/span>, and 1 egg<\/span>. Add the chicken pieces to the flour mixture and toss to coat.<\/span><\/p>\n<\/li>\n\nIn a large wok or pot, add 3-4 inches of oil for frying<\/span>. Heat to 375 degrees Fahreneheit.<\/span><\/p>\n<\/li>\n\nUsing a large metal strainer, strain the batter from the chicken pieces. Drop each individual piece of chicken into the hot oil so the chicken doesn’t clump together. Cook for 5 minutes or until crispy and golden brown. Place the cooked chicken on a paper-towel-lined plate. Repeat the process with the remaining chicken.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nSauce<\/h4>\n\n\nIn a medium-sized bowl, add the \u00bd cup honey<\/span>, \u00bc cup rice vinegar<\/span>, 2 tablespoons low-sodium soy sauce<\/span>, \u00bc cup granulated sugar<\/span>, and \u00bd teaspoon garlic powder<\/span>. Whisk until smooth.<\/span><\/p>\n<\/li>\n\nIn a large wok or pan, add the sauce. Whisk together 1 tablespoon cornstarch<\/span> and 1 tablespoon water<\/span>, then whisk it into the sauce mixture. Heat the sauce over medium-high heat for 1-2 minutes, until the sauce thickens.<\/span><\/p>\n<\/li>\n\nAdd the cooked chicken, then toss to coat in the honey sauce. Garnish with green onions and serve over rice.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring and Reheating Leftovers<\/strong><\/span>\nThis chicken is best enjoyed fresh. The coating won\u2019t stay crisp when reheated, so toss it in the sauce right before serving for the best texture.<\/span><\/p>\n\nFridge:<\/strong> If you do have leftovers, store them in an airtight container in the refrigerator for up to 5 days.<\/li>\nReheating:<\/strong> To reheat, warm the chicken in a skillet or air fryer at 375\u00b0F for 4\u20135 minutes, flipping halfway through to help restore the crispiness.<\/li>\n<\/ul>\n\u00a0<\/span><\/div>\n<\/div>\n\n\nCalories: <\/span>521<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>77<\/span>g<\/span><\/span>Protein: <\/span>40<\/span>g<\/span><\/span>Fat: <\/span>6<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Trans Fat: <\/span>0.03<\/span>g<\/span><\/span>Cholesterol: <\/span>150<\/span>mg<\/span><\/span>Sodium: <\/span>920<\/span>mg<\/span><\/span>Potassium: <\/span>717<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>47<\/span>g<\/span><\/span>Vitamin A: <\/span>111<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>55<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Copycat Chicken Recipes You\u2019ll Love<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\nChicken<\/h4>\n\n\nSeason 1 \u00bd pounds boneless skinless chicken breasts<\/span> with \u00bd teaspoon salt<\/span> and set aside.<\/span><\/p>\n<\/li>\n\nIn a large bowl, whisk together \u00bd cup all-purpose flour<\/span>, \u00bd cup cornstarch<\/span>, \u00bc teaspoon baking soda<\/span>, \u00bd teaspoon baking powder<\/span>, \u00be cup cold water<\/span>, and 1 egg<\/span>. Add the chicken pieces to the flour mixture and toss to coat.<\/span><\/p>\n<\/li>\n\nIn a large wok or pot, add 3-4 inches of oil for frying<\/span>. Heat to 375 degrees Fahreneheit.<\/span><\/p>\n<\/li>\n\nUsing a large metal strainer, strain the batter from the chicken pieces. Drop each individual piece of chicken into the hot oil so the chicken doesn’t clump together. Cook for 5 minutes or until crispy and golden brown. Place the cooked chicken on a paper-towel-lined plate. Repeat the process with the remaining chicken.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nSauce<\/h4>\n\n\nIn a medium-sized bowl, add the \u00bd cup honey<\/span>, \u00bc cup rice vinegar<\/span>, 2 tablespoons low-sodium soy sauce<\/span>, \u00bc cup granulated sugar<\/span>, and \u00bd teaspoon garlic powder<\/span>. Whisk until smooth.<\/span><\/p>\n<\/li>\n\nIn a large wok or pan, add the sauce. Whisk together 1 tablespoon cornstarch<\/span> and 1 tablespoon water<\/span>, then whisk it into the sauce mixture. Heat the sauce over medium-high heat for 1-2 minutes, until the sauce thickens.<\/span><\/p>\n<\/li>\n\nAdd the cooked chicken, then toss to coat in the honey sauce. Garnish with green onions and serve over rice.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring and Reheating Leftovers<\/strong><\/span>\nThis chicken is best enjoyed fresh. The coating won\u2019t stay crisp when reheated, so toss it in the sauce right before serving for the best texture.<\/span><\/p>\n\nFridge:<\/strong> If you do have leftovers, store them in an airtight container in the refrigerator for up to 5 days.<\/li>\nReheating:<\/strong> To reheat, warm the chicken in a skillet or air fryer at 375\u00b0F for 4\u20135 minutes, flipping halfway through to help restore the crispiness.<\/li>\n<\/ul>\n\u00a0<\/span><\/div>\n<\/div>\n\n\nCalories: <\/span>521<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>77<\/span>g<\/span><\/span>Protein: <\/span>40<\/span>g<\/span><\/span>Fat: <\/span>6<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Trans Fat: <\/span>0.03<\/span>g<\/span><\/span>Cholesterol: <\/span>150<\/span>mg<\/span><\/span>Sodium: <\/span>920<\/span>mg<\/span><\/span>Potassium: <\/span>717<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>47<\/span>g<\/span><\/span>Vitamin A: <\/span>111<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>55<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Copycat Chicken Recipes You\u2019ll Love<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Season 1 \u00bd pounds boneless skinless chicken breasts<\/span> with \u00bd teaspoon salt<\/span> and set aside.<\/span><\/p>\n<\/li>\n\nIn a large bowl, whisk together \u00bd cup all-purpose flour<\/span>, \u00bd cup cornstarch<\/span>, \u00bc teaspoon baking soda<\/span>, \u00bd teaspoon baking powder<\/span>, \u00be cup cold water<\/span>, and 1 egg<\/span>. Add the chicken pieces to the flour mixture and toss to coat.<\/span><\/p>\n<\/li>\n\nIn a large wok or pot, add 3-4 inches of oil for frying<\/span>. Heat to 375 degrees Fahreneheit.<\/span><\/p>\n<\/li>\n\nUsing a large metal strainer, strain the batter from the chicken pieces. Drop each individual piece of chicken into the hot oil so the chicken doesn’t clump together. Cook for 5 minutes or until crispy and golden brown. Place the cooked chicken on a paper-towel-lined plate. Repeat the process with the remaining chicken.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nSauce<\/h4>\n\n\nIn a medium-sized bowl, add the \u00bd cup honey<\/span>, \u00bc cup rice vinegar<\/span>, 2 tablespoons low-sodium soy sauce<\/span>, \u00bc cup granulated sugar<\/span>, and \u00bd teaspoon garlic powder<\/span>. Whisk until smooth.<\/span><\/p>\n<\/li>\n\nIn a large wok or pan, add the sauce. Whisk together 1 tablespoon cornstarch<\/span> and 1 tablespoon water<\/span>, then whisk it into the sauce mixture. Heat the sauce over medium-high heat for 1-2 minutes, until the sauce thickens.<\/span><\/p>\n<\/li>\n\nAdd the cooked chicken, then toss to coat in the honey sauce. Garnish with green onions and serve over rice.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring and Reheating Leftovers<\/strong><\/span>\nThis chicken is best enjoyed fresh. The coating won\u2019t stay crisp when reheated, so toss it in the sauce right before serving for the best texture.<\/span><\/p>\n\nFridge:<\/strong> If you do have leftovers, store them in an airtight container in the refrigerator for up to 5 days.<\/li>\nReheating:<\/strong> To reheat, warm the chicken in a skillet or air fryer at 375\u00b0F for 4\u20135 minutes, flipping halfway through to help restore the crispiness.<\/li>\n<\/ul>\n\u00a0<\/span><\/div>\n<\/div>\n\n\nCalories: <\/span>521<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>77<\/span>g<\/span><\/span>Protein: <\/span>40<\/span>g<\/span><\/span>Fat: <\/span>6<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Trans Fat: <\/span>0.03<\/span>g<\/span><\/span>Cholesterol: <\/span>150<\/span>mg<\/span><\/span>Sodium: <\/span>920<\/span>mg<\/span><\/span>Potassium: <\/span>717<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>47<\/span>g<\/span><\/span>Vitamin A: <\/span>111<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>55<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Copycat Chicken Recipes You\u2019ll Love<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
In a large bowl, whisk together \u00bd cup all-purpose flour<\/span>, \u00bd cup cornstarch<\/span>, \u00bc teaspoon baking soda<\/span>, \u00bd teaspoon baking powder<\/span>, \u00be cup cold water<\/span>, and 1 egg<\/span>. Add the chicken pieces to the flour mixture and toss to coat.<\/span><\/p>\n<\/li>\n\nIn a large wok or pot, add 3-4 inches of oil for frying<\/span>. Heat to 375 degrees Fahreneheit.<\/span><\/p>\n<\/li>\n\nUsing a large metal strainer, strain the batter from the chicken pieces. Drop each individual piece of chicken into the hot oil so the chicken doesn’t clump together. Cook for 5 minutes or until crispy and golden brown. Place the cooked chicken on a paper-towel-lined plate. Repeat the process with the remaining chicken.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nSauce<\/h4>\n\n\nIn a medium-sized bowl, add the \u00bd cup honey<\/span>, \u00bc cup rice vinegar<\/span>, 2 tablespoons low-sodium soy sauce<\/span>, \u00bc cup granulated sugar<\/span>, and \u00bd teaspoon garlic powder<\/span>. Whisk until smooth.<\/span><\/p>\n<\/li>\n\nIn a large wok or pan, add the sauce. Whisk together 1 tablespoon cornstarch<\/span> and 1 tablespoon water<\/span>, then whisk it into the sauce mixture. Heat the sauce over medium-high heat for 1-2 minutes, until the sauce thickens.<\/span><\/p>\n<\/li>\n\nAdd the cooked chicken, then toss to coat in the honey sauce. Garnish with green onions and serve over rice.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring and Reheating Leftovers<\/strong><\/span>\nThis chicken is best enjoyed fresh. The coating won\u2019t stay crisp when reheated, so toss it in the sauce right before serving for the best texture.<\/span><\/p>\n\nFridge:<\/strong> If you do have leftovers, store them in an airtight container in the refrigerator for up to 5 days.<\/li>\nReheating:<\/strong> To reheat, warm the chicken in a skillet or air fryer at 375\u00b0F for 4\u20135 minutes, flipping halfway through to help restore the crispiness.<\/li>\n<\/ul>\n\u00a0<\/span><\/div>\n<\/div>\n\n\nCalories: <\/span>521<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>77<\/span>g<\/span><\/span>Protein: <\/span>40<\/span>g<\/span><\/span>Fat: <\/span>6<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Trans Fat: <\/span>0.03<\/span>g<\/span><\/span>Cholesterol: <\/span>150<\/span>mg<\/span><\/span>Sodium: <\/span>920<\/span>mg<\/span><\/span>Potassium: <\/span>717<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>47<\/span>g<\/span><\/span>Vitamin A: <\/span>111<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>55<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Copycat Chicken Recipes You\u2019ll Love<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
In a large wok or pot, add 3-4 inches of oil for frying<\/span>. Heat to 375 degrees Fahreneheit.<\/span><\/p>\n<\/li>\n\nUsing a large metal strainer, strain the batter from the chicken pieces. Drop each individual piece of chicken into the hot oil so the chicken doesn’t clump together. Cook for 5 minutes or until crispy and golden brown. Place the cooked chicken on a paper-towel-lined plate. Repeat the process with the remaining chicken.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nSauce<\/h4>\n\n\nIn a medium-sized bowl, add the \u00bd cup honey<\/span>, \u00bc cup rice vinegar<\/span>, 2 tablespoons low-sodium soy sauce<\/span>, \u00bc cup granulated sugar<\/span>, and \u00bd teaspoon garlic powder<\/span>. Whisk until smooth.<\/span><\/p>\n<\/li>\n\nIn a large wok or pan, add the sauce. Whisk together 1 tablespoon cornstarch<\/span> and 1 tablespoon water<\/span>, then whisk it into the sauce mixture. Heat the sauce over medium-high heat for 1-2 minutes, until the sauce thickens.<\/span><\/p>\n<\/li>\n\nAdd the cooked chicken, then toss to coat in the honey sauce. Garnish with green onions and serve over rice.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring and Reheating Leftovers<\/strong><\/span>\nThis chicken is best enjoyed fresh. The coating won\u2019t stay crisp when reheated, so toss it in the sauce right before serving for the best texture.<\/span><\/p>\n\nFridge:<\/strong> If you do have leftovers, store them in an airtight container in the refrigerator for up to 5 days.<\/li>\nReheating:<\/strong> To reheat, warm the chicken in a skillet or air fryer at 375\u00b0F for 4\u20135 minutes, flipping halfway through to help restore the crispiness.<\/li>\n<\/ul>\n\u00a0<\/span><\/div>\n<\/div>\n\n\nCalories: <\/span>521<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>77<\/span>g<\/span><\/span>Protein: <\/span>40<\/span>g<\/span><\/span>Fat: <\/span>6<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Trans Fat: <\/span>0.03<\/span>g<\/span><\/span>Cholesterol: <\/span>150<\/span>mg<\/span><\/span>Sodium: <\/span>920<\/span>mg<\/span><\/span>Potassium: <\/span>717<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>47<\/span>g<\/span><\/span>Vitamin A: <\/span>111<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>55<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Copycat Chicken Recipes You\u2019ll Love<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Using a large metal strainer, strain the batter from the chicken pieces. Drop each individual piece of chicken into the hot oil so the chicken doesn’t clump together. Cook for 5 minutes or until crispy and golden brown. Place the cooked chicken on a paper-towel-lined plate. Repeat the process with the remaining chicken.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nSauce<\/h4>\n\n\nIn a medium-sized bowl, add the \u00bd cup honey<\/span>, \u00bc cup rice vinegar<\/span>, 2 tablespoons low-sodium soy sauce<\/span>, \u00bc cup granulated sugar<\/span>, and \u00bd teaspoon garlic powder<\/span>. Whisk until smooth.<\/span><\/p>\n<\/li>\n\nIn a large wok or pan, add the sauce. Whisk together 1 tablespoon cornstarch<\/span> and 1 tablespoon water<\/span>, then whisk it into the sauce mixture. Heat the sauce over medium-high heat for 1-2 minutes, until the sauce thickens.<\/span><\/p>\n<\/li>\n\nAdd the cooked chicken, then toss to coat in the honey sauce. Garnish with green onions and serve over rice.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring and Reheating Leftovers<\/strong><\/span>\nThis chicken is best enjoyed fresh. The coating won\u2019t stay crisp when reheated, so toss it in the sauce right before serving for the best texture.<\/span><\/p>\n\nFridge:<\/strong> If you do have leftovers, store them in an airtight container in the refrigerator for up to 5 days.<\/li>\nReheating:<\/strong> To reheat, warm the chicken in a skillet or air fryer at 375\u00b0F for 4\u20135 minutes, flipping halfway through to help restore the crispiness.<\/li>\n<\/ul>\n\u00a0<\/span><\/div>\n<\/div>\n\n\nCalories: <\/span>521<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>77<\/span>g<\/span><\/span>Protein: <\/span>40<\/span>g<\/span><\/span>Fat: <\/span>6<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Trans Fat: <\/span>0.03<\/span>g<\/span><\/span>Cholesterol: <\/span>150<\/span>mg<\/span><\/span>Sodium: <\/span>920<\/span>mg<\/span><\/span>Potassium: <\/span>717<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>47<\/span>g<\/span><\/span>Vitamin A: <\/span>111<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>55<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Copycat Chicken Recipes You\u2019ll Love<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
In a medium-sized bowl, add the \u00bd cup honey<\/span>, \u00bc cup rice vinegar<\/span>, 2 tablespoons low-sodium soy sauce<\/span>, \u00bc cup granulated sugar<\/span>, and \u00bd teaspoon garlic powder<\/span>. Whisk until smooth.<\/span><\/p>\n<\/li>\n\nIn a large wok or pan, add the sauce. Whisk together 1 tablespoon cornstarch<\/span> and 1 tablespoon water<\/span>, then whisk it into the sauce mixture. Heat the sauce over medium-high heat for 1-2 minutes, until the sauce thickens.<\/span><\/p>\n<\/li>\n\nAdd the cooked chicken, then toss to coat in the honey sauce. Garnish with green onions and serve over rice.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring and Reheating Leftovers<\/strong><\/span>\nThis chicken is best enjoyed fresh. The coating won\u2019t stay crisp when reheated, so toss it in the sauce right before serving for the best texture.<\/span><\/p>\n\nFridge:<\/strong> If you do have leftovers, store them in an airtight container in the refrigerator for up to 5 days.<\/li>\nReheating:<\/strong> To reheat, warm the chicken in a skillet or air fryer at 375\u00b0F for 4\u20135 minutes, flipping halfway through to help restore the crispiness.<\/li>\n<\/ul>\n\u00a0<\/span><\/div>\n<\/div>\n\n\nCalories: <\/span>521<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>77<\/span>g<\/span><\/span>Protein: <\/span>40<\/span>g<\/span><\/span>Fat: <\/span>6<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Trans Fat: <\/span>0.03<\/span>g<\/span><\/span>Cholesterol: <\/span>150<\/span>mg<\/span><\/span>Sodium: <\/span>920<\/span>mg<\/span><\/span>Potassium: <\/span>717<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>47<\/span>g<\/span><\/span>Vitamin A: <\/span>111<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>55<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Copycat Chicken Recipes You\u2019ll Love<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
In a large wok or pan, add the sauce. Whisk together 1 tablespoon cornstarch<\/span> and 1 tablespoon water<\/span>, then whisk it into the sauce mixture. Heat the sauce over medium-high heat for 1-2 minutes, until the sauce thickens.<\/span><\/p>\n<\/li>\n\nAdd the cooked chicken, then toss to coat in the honey sauce. Garnish with green onions and serve over rice.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring and Reheating Leftovers<\/strong><\/span>\nThis chicken is best enjoyed fresh. The coating won\u2019t stay crisp when reheated, so toss it in the sauce right before serving for the best texture.<\/span><\/p>\n\nFridge:<\/strong> If you do have leftovers, store them in an airtight container in the refrigerator for up to 5 days.<\/li>\nReheating:<\/strong> To reheat, warm the chicken in a skillet or air fryer at 375\u00b0F for 4\u20135 minutes, flipping halfway through to help restore the crispiness.<\/li>\n<\/ul>\n\u00a0<\/span><\/div>\n<\/div>\n\n\nCalories: <\/span>521<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>77<\/span>g<\/span><\/span>Protein: <\/span>40<\/span>g<\/span><\/span>Fat: <\/span>6<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Trans Fat: <\/span>0.03<\/span>g<\/span><\/span>Cholesterol: <\/span>150<\/span>mg<\/span><\/span>Sodium: <\/span>920<\/span>mg<\/span><\/span>Potassium: <\/span>717<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>47<\/span>g<\/span><\/span>Vitamin A: <\/span>111<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>55<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Copycat Chicken Recipes You\u2019ll Love<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Add the cooked chicken, then toss to coat in the honey sauce. Garnish with green onions and serve over rice.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring and Reheating Leftovers<\/strong><\/span>\nThis chicken is best enjoyed fresh. The coating won\u2019t stay crisp when reheated, so toss it in the sauce right before serving for the best texture.<\/span><\/p>\n\nFridge:<\/strong> If you do have leftovers, store them in an airtight container in the refrigerator for up to 5 days.<\/li>\nReheating:<\/strong> To reheat, warm the chicken in a skillet or air fryer at 375\u00b0F for 4\u20135 minutes, flipping halfway through to help restore the crispiness.<\/li>\n<\/ul>\n\u00a0<\/span><\/div>\n<\/div>\n\n\nCalories: <\/span>521<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>77<\/span>g<\/span><\/span>Protein: <\/span>40<\/span>g<\/span><\/span>Fat: <\/span>6<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Trans Fat: <\/span>0.03<\/span>g<\/span><\/span>Cholesterol: <\/span>150<\/span>mg<\/span><\/span>Sodium: <\/span>920<\/span>mg<\/span><\/span>Potassium: <\/span>717<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>47<\/span>g<\/span><\/span>Vitamin A: <\/span>111<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>55<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Copycat Chicken Recipes You\u2019ll Love<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
\u00a0<\/span><\/div>\n<\/div>\n\n\nCalories: <\/span>521<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>77<\/span>g<\/span><\/span>Protein: <\/span>40<\/span>g<\/span><\/span>Fat: <\/span>6<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Trans Fat: <\/span>0.03<\/span>g<\/span><\/span>Cholesterol: <\/span>150<\/span>mg<\/span><\/span>Sodium: <\/span>920<\/span>mg<\/span><\/span>Potassium: <\/span>717<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>47<\/span>g<\/span><\/span>Vitamin A: <\/span>111<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>55<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Copycat Chicken Recipes You\u2019ll Love<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Calories: <\/span>521<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>77<\/span>g<\/span><\/span>Protein: <\/span>40<\/span>g<\/span><\/span>Fat: <\/span>6<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Trans Fat: <\/span>0.03<\/span>g<\/span><\/span>Cholesterol: <\/span>150<\/span>mg<\/span><\/span>Sodium: <\/span>920<\/span>mg<\/span><\/span>Potassium: <\/span>717<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>47<\/span>g<\/span><\/span>Vitamin A: <\/span>111<\/span>IU<\/span><\/span>Vitamin C: <\/span>2<\/span>mg<\/span><\/span>Calcium: <\/span>55<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Copycat Chicken Recipes You\u2019ll Love<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Copycat Chicken Recipes You\u2019ll Love<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
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