*Craving the sweet, tangy crunch of P.F. Chang’s Crispy Honey Shrimp?
As Delish.com reports, you can bring this restaurant favorite to your kitchen with a straightforward recipe that delivers the same golden, crispy shrimp coated in a perfectly balanced honey sauce. No need for a dining reservation, just gather your ingredients and follow these steps for a delicious meal at home.
Ingredients
For the Sauce:
- 2 tbsp oil
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 1/2 tsp red pepper flakes (optional)
- 1/4 cup honey
- 2 tbsp sake (or substitute Shaoxing wine, white wine, or dry vermouth)
- 2 tbsp water
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp cornstarch
- 1 tsp cold water
For the Shrimp:
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- 1 lb large shrimp, peeled and deveined
- 3/4 cup all-purpose flour, divided
- 2 tsp cornstarch
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 1/4 cup water
- 1 tbsp oil
- Oil for frying (enough to fill pan 1″)
- Scallions for garnish
Cooking Instructions
Prepare the Sauce:
- In a large, heavy saucepan over medium heat, heat 2 tbsp oil. Add garlic, ginger, and red pepper flakes (if using), cooking until sizzling and fragrant, about 3 minutes.
- In a small bowl, combine honey, sake, water, soy sauce, and vinegar. Add to the saucepan, bring to a simmer, and cook, stirring occasionally, until slightly reduced, about 2 minutes.
- Mix cornstarch and cold water in a small bowl. Stir slurry into the sauce and cook until thick and glossy, about 1 minute. Transfer sauce to a large bowl and wipe out the pan.
Cook the Shrimp:
- Pour oil into the cleaned saucepan to a depth of 1″ and heat over medium-high until shimmering or until a thermometer reads 350°.
- Toss shrimp with 1/4 cup flour in a large shallow bowl.
- In another bowl, whisk together cornstarch, baking powder, salt, and remaining 1/2 cup flour. Add egg, water, and 1 tbsp oil, whisking until smooth. Coat shrimp with this batter.
- Set a wire rack on a baking sheet. Fry shrimp in batches, turning occasionally, until golden and crispy, about 3 minutes per batch. Drain on the wire rack.
- Toss fried shrimp in the prepared sauce.
- Transfer shrimp to a serving platter, garnish with scallions, and serve with any remaining sauce on the side.
Tips & Serving Ideas
- Keep oil at 350° for perfect crunch. Drop a small bit of batter to test readiness.
- Avoid overcrowding the pan to ensure even frying.
- Serve with steamed rice to soak up the sauce, and add vegetables like Kung Pao Brussels sprouts, air fryer green beans, or Chinese smashed cucumber salad. Steamed broccoli works for a simple side.
- Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a 325° oven for 5–7 minutes or in an air fryer at 350°, flipping halfway through for 2–4 minutes.
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