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P.F. Chang’s Phillips Better Lemon Chicken Recipe
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P.F. Chang’s Phillips Better Lemon Chicken Recipe

P.F. Chang’s Phillips Better Lemon Chicken is a zesty, lightly battered dish featuring crispy chicken tossed in a tangy, citrus-infused lemon sauce, balancing sweetness and acidity for a bright, flavorful bite. Make our P.F. Chang’s Phillips Better Lemon Chicken Recipe at home. With our Secret Restaurant Recipe your Phillips Better Lemon Chicken will taste just like P.F. Chang’s.
Prep Time45 minutes
Active Time20 minutes
Total Time1 hour 5 minutes
Course: Cooking Sauce, Dinner, Lunch, Main Course
Cuisine: American, Asian, Chinese
Keyword: Asian, Chicken Recipe, Chinese Restaurant, Chinese Restaurant-Style Recipe, P.F. Chang's
Yield: 4 Servings

Ingredients

Chicken

  • 1 1/2 pounds boneless, skinless Chicken Breast sliced into thin strips
  • 1/2 cup Cornstarch
  • 1/2 cup All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Salt
  • 1/2 teaspoon White Pepper
  • 3/4 cup Cold Water
  • 1 Egg lightly beaten
  • Vegetable Oil for frying

Lemon Sauce

  • 1/2 cup freshly squeezed Lemon Juice
  • 1/3 cup Honey
  • 1/4 cup Soy Sauce
  • 1/4 cup Chicken Broth
  • 1/4 cup Granulated Sugar
  • 1 tablespoon Rice Vinegar
  • 2 teaspoons Fresh Ginger minced
  • 2 teaspoons Garlic minced
  • 1 teaspoon Cornstarch mixed with 2 teaspoons Water
  • 1 teaspoon Sesame Oil
  • 1/2 teaspoon Crushed Red Pepper Flakes

Garnish

  • 1 teaspoon Lemon Zest
  • 2 Green Onions thinly sliced
  • Sesame Seeds

Instructions

  • In a mixing bowl, combine cornstarch, flour, baking powder, garlic powder, salt and white pepper. Whisk to combine.
  • Add cold water and egg. Whisk until smooth. Set aside to rest for 5 minutes.
  • Pour oil into a deep skillet or wok. Place over medium heat.
  • When oil is heated to 350°F and shimmering, dip chicken pieces into batter.
  • Allowing excess to drip off, carefully add to hot oil and fry in batches until golden brown and crispy, about 4 - 5 minutes.
  • Remove to a paper towel-covered plate to drain.
  • Continue until all chicken is cooked. Set aside and keep warm.
  • Place a saucepan over medium heat. Add lemon juice, honey, soy sauce, chicken broth, sugar, rice vinegar, ginger and garlic.
  • Bring to a simmer, stirring occasionally.
  • Add cornstarch slurry and whisk until sauce thickens.
  • Stir in sesame oil and red pepper flakes.
  • Add crispy chicken to lemon sauce, tossing gently to coat.
  • Transfer to a serving plate and garnish with lemon zest, green onions and sesame seeds.
  • Serve immediately over steamed rice or alongside stir-fried vegetables for a restaurant-quality meal at home.