Panda Express Honey Sesame Chicken

I make this Panda Express Honey Sesame Chicken Copycat recipe from scratch, featuring breaded, crispy chicken and vibrant, crisp vegetables, all tossed in a fantastic honey-sesame sauce. It is a healthier, homemade version of this take-out favorite!

When it comes to Asian food, the sauces are often the star of the dish. That’s why I always recommend keeping a small batch of Orange Sauce, General Tso Sauce, and Easy Szechuan Sauce in the fridge. This way, you can instantly use them in stir fries, as a dipping sauce, or to simply elevate a basic dinner.

Panda Express Honey Sesame Chicken is one of my go-to orders when a craving for American-Chinese food hits. Sadly, they previously removed it from the menu (but apparently it’s back for good!). However, I don’t want to take any chances, so I made my very own version. It tastes just like the original, but much cheaper and healthier because it’s made from scratch with ingredients I can control.

My top advice: don’t skimp on the ingredients! To achieve that authentic Asian flavor, you need the real stuff, like the sweet chili sauce. Don’t worry about not using up the rest of the bottle. I guarantee this will be a staple at your house. Say hello to your new favorite stir-fry meal!

Why you will love this recipe 

• Crispy outside, tender and juicy inside: Perfectly crispy and juicy chicken. The veggies are tender-crisp with natural sweetness, too.  
• Better than the restaurant: The homemade honey sesame chicken tastes better because it is fresher, and I can make it with just the right amount of seasonings I like. 
• Healthier than takeout: This recipe uses fresh ingredients and no artificial additives, such as MSG or antibiotics. I use organic chicken and fresh vegetables, so I know exactly what is on my plate. 
• It’s much less expensive: Why pay $15 per plate at the restaurant when I can make it at home for less than $20 and serve the whole family? Think of what you can do with all that extra money!

What you will need

• Meat: I use organic boneless, skinless chicken breasts cut into 1-inch strips. 
• Wet ingredients: I use vegetable oil for cooking because it has a mild flavor and a high smoke point. The egg is used as a binder to help the cornstarch and flour stick to the chicken. It also provides a richer flavor. 
• Dry ingredients: I mix cornstarch with flour to make the coating lighter and help the chicken get crispier when fried. 
• Seasonings: Salt and pepper are the only seasonings I use to enhance the chicken at this point.

For the honey sesame sauce

• Wet ingredients: Sweet chili sauce provides sweetness with a hint of heat. Honey provides a sticky-sweet, thick glaze that clings to the chicken. Rice vinegar cuts the sticky sweetness with a mild acidity. I use low-sodium soy sauce to add umami flavor without too much saltiness. And I add some water to thin the sauce a bit so it’s pourable.
• Dry ingredients: I add cornstarch to thicken and add gloss to the sauce without any lumps or graininess.
• Seasonings: I also add a pinch of salt to enhance the flavors of the other ingredients. 

For the vegetables

• Veggies: I use organic string beans because they retain their crunch and color. I also like to use thinly sliced yellow bell peppers for a sweet addition and bright visual appeal. 
• Wet ingredients: Toasted sesame oil adds a nutty flavor and fragrant aroma, making it taste and smell authentic.
• Dry ingredients: Similarly, toasted sesame seeds add crunch and a toasted nut flavor to complement the honey glaze.

How to prepare

Mix the ingredients: First, I mix the egg with 1 tablespoon of oil, salt, and pepper in a medium bowl. In another bowl, I mix the flour with ½ cup of cornstarch. Then I fill a deep skillet with about 2 inches of oil and heat it to 375 degrees F. 

Fry the chicken: Now, I dip the chicken pieces in the egg mixture, dredge them in the flour mixture, and fry them in the oil for 2 to 3 minutes or until golden brown, setting them on a wire rack with paper towels underneath to catch the oil. 

Mix the sauce: While I cook, I mix it in a saucepan, bring it to a boil, and let it simmer until it thickens.

Sauté the vegetables: After the chicken is done, I drain all the oil except 2 tablespoons, then sauté the bell peppers and green beans for 3 to 4 minutes, or until they are just starting to soften.

Combine: Then I add the chicken back to the pan with the honey sesame sauce and sesame oil, and toss to combine. 

Garnish and serve: Finally, I remove it from the heat, garnish it with some sesame seeds and chopped green onions, and serve.

Expert tip

The perfect sauce

The perfect sauce should be tangy, sweet, a little salty, savory, and sticky but not too goopy. It should be thick and glazed, but not so thick that it can’t be poured. Not only do I add water to thin my sauce and make it pourable, but I also add cornstarch to thicken it and give it a shiny finish. The sweet chili sauce I use has garlic, vinegar, sugar, water, and cornstarch, as well as chili peppers, so it adds more to the sauce than just the honey, vinegar, and soy sauce that I use. I think it has the perfect blend of all the ingredients mixed. 

More tips to consider:

• Be sure to have all the ingredients cleaned, chopped, and mixed before starting because this is a fast-moving recipe.
• Use fresh vegetables for the best texture and taste. 
• If you want extra crispy chicken, use only cornstarch. 
• For a more garlicky flavor, add some freshly minced garlic to the vegetables and sauté them. 
• If you don’t plan to serve this right away, save the sauce until you’re ready to serve so the chicken and veggies don’t get soggy.

Recipe variations and add-ins:

• Thigh meat: For a richer, meatier taste and juicier texture, use boneless, skinless chicken thighs.
• Different meat: Instead of chicken, I sometimes use chopped turkey, pork, or beef for this recipe.
• Hot stuff: To make this chicken dish spicy, I like to add some red pepper flakes or chopped red chiles. 
• Add more veggies: I often add other vegetables like carrots, broccoli, cauliflower, and pea pods.
• How about some fruit? My kids like it when I add fresh fruit like Mandarin oranges, mangoes, pineapple chunks, and apricots. 

Serving suggestions:

I like this chicken with rice, such as my Instant Pot stick of butter rice, which comes out perfect every time. If you like buttery rice, this is the recipe to use, and it takes just 4 ingredients and 30 minutes to make. This white coconut rice is another good choice for those who like a rich coconut-flavored rice. For those who want something lower-carb, try my easy cauliflower rice for a nutty flavor you may end up addicted to. 

Other sides I enjoy with this delicious chicken dish include crispy chicken egg rolls, fried rice, dumplings, my oven-roasted garlic bok choy, and any salad, such as spicy cucumber salad. This is so easy to make with just a handful of ingredients in less than 20 minutes. Oven-roasted asparagus, tender, crisp steamed broccoli, or any kind of vegetables would also go great with this chicken dinner.

How to store leftovers:

• Refrigerate: Leftovers can be stored in an airtight container in the fridge for 3 days.
• Freezing: They can also be frozen for 3 months in a heavy-duty freezer bag.
• Defrost: I thaw my frozen leftovers in the fridge overnight before reheating. 
• Reheating: The best way to reheat is in a skillet or wok over medium-high heat for a few minutes with sesame oil.    

Frequently asked questions

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