P.F. Chang's added Korean Fried Chicken and Taiwanese Popcorn Chicken to its menu, so I headed straight over.
I Tried P.F. Chang’s Fried Chicken—Here’s My Honest Review
Published on Nov. 19, 2024
There are certain things that cross international boundaries and cultural divides, things that bring humanity together. Truly, one of the greatest of these is fried chicken. No matter where you find yourself on this great big globe, you’ll be near someone who knows the taste of deep-fried poultry and agrees it’s fantastic. It’s a food that deserves to be celebrated, and P.F. Chang’s is doing exactly that with a brand-new menu: The Golden Feast.
Though it began as a Chinese restaurant, P.F. Chang’s now pulls its culinary influences from all over East Asia. The Golden Feast is inspired by the South Korean tradition of celebrating the first snowfall with fried chicken and champagne. Incredibly, this is the first time in its 31-year history that the Pan-Asian chain has offered fried chicken on its menu, so I put on my food critic cap and headed on down to find out if P.F. Chang’s fried chicken is worth the trip.
What’s different about the fried chicken?
P.F. Chang’s has two different styles of fried chicken: Korean fried chicken, which is available in both bone-in and boneless options, and Taiwanese popcorn chicken.
If you’re not familiar, the major difference between Korean-style and American-style fried chicken is in the breading. Americans dredge poultry in seasoned flour before dropping it into a deep-fryer; Koreans dip theirs in a light batter made with cornstarch, potato starch or a combination of the two.
The fried chicken you’re familiar with from chains like Popeyes and KFC is fried only once, but Korean fried chicken is fried twice at two different temperatures. The first frying is at a lower temperature, which ensures the meat stays tender and juicy, while the second go-round is at a higher temperature, resulting in an ultra-crispy exterior.
After it comes out of the fryer, Korean-style fried chicken is usually coated with a light layer of sauce, which is “painted” on with a brush, or tossed in a mixture of spices. It’s then served alongside thinly sliced pickled cucumbers and red onions, which help cleanse the palate between bites.
Taiwanese fried chicken is a popular street food made by marinating bite-sized chicken pieces in a blend of soy sauce, garlic, ginger and five spice, then coating them in sweet potato starch and deep-frying in hot oil. Once golden and crispy, this chicken is sprinkled with a mix of salt and seasonings. For its version, P.F. Chang’s uses thigh meat, tossing it in a mixture of five-spice seasoning, roasted guajillo chili and basil leaves.
Is the P.F. Chang’s fried chicken good?
First things first: If you’re looking for “authentic” Korean or Taiwanese fried chicken, this isn’t it. And that’s OK! As a chain restaurant, P.F. Chang’s wants to please American palates while gently introducing them to flavors they may have never tried before. You’re not going to get full-throttle spiciness here, but if you’ve never tried Asia’s entries into the fried chicken canon, the Golden Feast menu makes for a great introduction.
The Taiwanese fried chicken is beautifully cooked. The chicken itself stays moist and flavorful while the crust audibly crunches as you chew. It takes a gentle hand with the big, bold flavors this dish is traditionally known for, but again, this is meant to be chicken for beginners. While both my dining companion and I enjoyed it as-is, we found the chicken much better when accompanied by P.F. Chang’s new flight of sauces, which have a variety of flavors and spice levels.
On the milder side, there’s a sweet soy glaze and a creamy, mayo-based Dynamite sauce, which regulars will recognize from the chain’s popular Dynamite Shrimp appetizer. On the hotter side end of the spectrum, there’s a sweet-and-spicy hot honey and P.F. Chang’s version of chili crisp, which is thicker than the oil-heavy version of condiment jars. Though it’s not what I normally associate with chili crisp, it’s still fantastic.
As for the Korean fried chicken, this, too, isn’t the best representation of the recipe, but it sure is delicious. Traditionally, the batter on this chicken is supposed to be eggshell-thin, but the coating on P.F. Chang’s chicken is quite thick. Though it might not be “authentic,” it’s highly enjoyable and ensures the chicken itself doesn’t lose an iota of moisture. I recommend opting for the bone-in chicken over the boneless, as it has better texture and flavor.
The sauce on this chicken is excellent, balancing the heat of Korean gochujang with contrasting flavors, like sweetness, to help mellow its edges. You can enjoy all of its character without having your face burned off.
The Golden Feast suggests pairing your fried chicken with a sparkling beverage, like beer or champagne. I don’t drink alcohol, so I skipped this, and unfortunately, P.F. Chang’s doesn’t offer much in the way of fancy non-alcoholic alternatives for its celebratory menu. Hopefully, the chain will remedy this oversight soon and put at least one non-alcoholic beer on the menu for designated drivers and guests who abstain from alcohol for whatever reason.
How long is fried chicken at P.F. Chang’s?
P.F. Chang’s Golden Feast menu is available now. It will be around through the end of February 2025, but a rep for the chain says the fried chicken may extend its stay even longer than that.
