This copycat recipe for Panda Express honey sesame chicken tastes better than any Chinese takeout and is done in 30 minutes.
I will share how I make my Copycat version of honey sesame chicken from Panda Express, perfectly battered and fried till golden crisp in a Dutch oven, coated with rich honey and soy sauce, and topped with sesame seeds. And I love Panda Express, I regularly make their orange chicken and chow mein noodles for my family, and they love it!
My secret for the whole dish to come together is to make everything in one pan. And my best tip to make the crispiest chicken is to coat it not just in egg and flour mixture, but to add some cornstarch to it!
Gina’s Recipe Rundown:
Texture: Crispy chicken outside and tender battered chicken meat inside with sticky sauce
Taste: A burst of Chinese American flavors in one meal: the sweetness of the honey and savory sauce, tangy, nutty, and umami flavors.
Ease: Super fast and easy dinner and you don’t need a deep fryer to make it better than Panda Express has it.
Why I love it: This copycat recipe has all the flavors I crave from Panda Express but made fresh at home. The chicken is crispy yet tender, the honey sesame sauce is the perfect balance of sweet and tangy, and the veggies add a fresh crunch. It’s a quick, satisfying dinner that tastes just like takeout—without the drive-thru.
Why You’ll Love This Recipe
- A perfect balance of sweet and savory flavors.
- One-pan meal for busy weeknights that can feed the whole family. The recipe is good for up to 6 servings.
- Simply a delicious and quite addictive mouthwatering dish. I can pop these tenders in the mouth even without any garnish!
- Homemade food is always healthier and lasts longer than takeout food.
Ingredients Notes
Exact measurements and steps are at the end of the page, see the recipe card.
Batter
- Cornstarch + water to thicken the batter and make sure it fries till crispy.
- All-purpose flour. Wheat is an allergen so it is ok to use gluten-free flour.
- Egg to make sure the batter sticks to the chicken bites. Some popular recipes tell you to use only egg whites, but you don’t have to waste time separating whites from the egg yolk, the whole egg works amazingly.
- Oil
Chicken
- Chicken tenderloins. You can use chicken breast or chicken thighs too, all should be cut into bite-sized pieces.
- Oil for frying – we need enough oil to fill approximately 1-2” deep in a Dutch oven so the pieces of chicken can be fully submerged. You can use any oil with a high smoke point like avocado or canola oil. Sesame oil will add even more nutty flavors!
Vegetables
- Yellow bell pepper – sweet peppers are classic options for honey sesame chicken recipes. The original recipe also uses yellow peppers.
- Frozen green beans or fresh. These two veggies are the staple choice, make sure the string beans are trimmed.
Sticky Sauce
- Honey is the base for the sweet sauce and it gives it the signature stickiness.
- Sugar. I use added sugar to balance out all the flavors.
- Soy sauce. If you choose to make a healthier meal, get low-sodium soy sauce.
- Minced garlic
- Rice vinegar or lemon juice for added tang. It also balances out different flavors and lightens up the dish. You can also use apple cider vinegar or white vinegar instead.
- Red pepper flakes
- Slurry: cornstarch + cold water will thicken the sauce mixture.
- Sesame seeds – for garnish
Kitchen Equipment
- Dutch oven or large skillet
- Mixing bowls
- Plate + paper towels
How To Make Copycat Panda Express Honey Sesame Chicken
1: Prepare The Batter
- Whisk the water, cornstarch, flour, egg, and oil in a large bowl.
- Add the chicken tenderloins into the batter, tossing to coat. You can also use a plastic bag or a zip-top bag to coat the chicken in flour – simply load the ingredients in and shake.
2: Deep Fry The Chicken Pieces
- Working in either a large deep skillet or in a Dutch oven, heat the oil over medium heat till around 375F.
- Once the oil is hot, carefully add the chicken. Work in batches to not over-crowd – cook for 5-6 minutes or until golden brown. Be careful not to burn yourself with the hot oil. Smaller pieces will be ready in 3-4 minutes.
- Remove the chicken and let it drain all the excess oil on a plate lined with paper towels while you continue with the rest of the recipe.
3: Stir Fry The Veggies
Cook the bell peppers and green beans together in a large skillet over medium-high heat until they start to soften. Remove from the pan and set aside.
4: Make The Sauce
- Combine the water, sugar, honey, soy sauce, garlic, rice vinegar, and red pepper flakes in the skillet from which you removed the veggies.
- Cook over medium-high heat for about 5 minutes, whisking frequently until the sauce reduces and thickens. Watch it to make sure it doesn’t burn.
5: Whisk In Cornstarch Slurry
Whisk the cornstarch and cold water together in a separate bowl to create the slurry. Whisk it into the bubbling sauce. Cook for another 5 minutes or until the sauce has thickened.
6: Combine All
- Add the cooked chicken and the veggies to the sauce and toss to coat.
- Garnish with sesame seeds or scallions (sliced green onions) when serving.
Storage
Store leftovers in the fridge in an airtight container for 2 days. It doesn’t last a long time, as battered chicken gets soggy quickly. Reheat in a microwave at 30-second intervals.
Once the honey sesame chicken is completely cool, you can also freeze it for up to 3 months. However, when you thaw and reheat it, it won’t be as crispy, but still delicious to enjoy!
Substitutions & Variations
- Skip the batter if you want to make a healthier meal.
- Skip the egg to make crispier chicken.
- Make it spicy. Add chili powder or cayenne pepper, sweet chili sauce, and swap bell peppers with some spicy peppers from jalapenos to serrano. For some nice warmth, you can also add minced fresh ginger.
- Use toasted sesame seeds and toasted peanuts for topping.
- You can swap corn starch with tapioca or arrowroot-based slurry.
- Make it with beef strips instead of white meat chicken
- Bulk it up with more veggies. Broccoli, bok choy, mushrooms, baby corn, and even Asian ingredients like bamboo shoots will work amazingly.
Expert Tips To Make Honey Sesame Chicken Better Than Panda Express
- Panda Express honey sesame chicken bites can be served with white rice, coconut rice, brown rice, or noodles (chow mein, lo mein noodles, choice is yours). Crab rangoons are a popular choice as a side dish for honey sesame chicken breast or tenderloins. The healthier sides can be crispy tofu, cauliflower rice, and veggies.
- It can be hard to tell if the battered chicken is done as we can’t see the inside, only hope. So the good thing is to use a meat thermometer and aim for an internal temperature of 165 F.
- In this recipe, everything moves fast, so make sure to prep all the ingredients ahead of time, and wash and slice them.
- How to know if the sauce is thick enough? If it coats the back of the wooden spoon, it is thick enough!
Popular Questions
Is Panda Express Honey Sesame Chicken Healthy?
Battered deep-fried recipes are not really healthy, and too much fats and oils pose a risk of heart diseases but you can skip battering and use an air fryer to reduce the amount of oil you need for cooking. The best part is that home cooking uses way less processed food and preservatives and more fresh ingredients.
What Is The Difference Between Honey Sesame Chicken And Orange Chicken?
Honey sesame chicken and orange chicken are both battered chicken recipes, but orange chicken has orange juice in the sauce as the name suggests.
Can I Make Honey Sesame Sauce Without Honey?
You can replace it with light or dark brown sugar, maple syrup, and soy sauce.
If you love this easy copycat recipe, you’re going to love these other copycat dinner favorites too. Please click each link below to find the easy, printable !
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Panda Express Honey Sesame Chicken – Copycat
Ingredients
Batter
- 1 cup water
- 1 cup cornstarch
- ½ cup all-purpose flour
- 1 egg
- 2 tablespoons oil
Chicken
- 2 pounds chicken tenderloins – cut into bite-size pieces
- Oil for frying – filling approx 1” deep in a Dutch oven
Veggies
- 2 yellow bell peppers sliced
- 1 cup green beans frozen
Sauce
- 1 cup water
- 1 cup sugar
- ½ cup honey
- 3 tablespoons soy sauce
- 2 tablespoon garlic minced
- 2 teaspoons rice vinegar
- ½ teaspoon red pepper flakes
Slurry
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Sesame seeds – for garnish
Instructions
- Whisk the water, cornstarch, flour, egg, and oil in a large bowl.
- Add the chicken tenderloins into the batter, tossing to coat.
- Working in either a large deep skillet or in a Dutch oven, heat the oil over medium heat.
- Once the oil is hot, carefully add the chicken. Work in batches to not over-crowd – cook for 5-6 minutes or until golden brown.
- Remove the chicken and let it drain on a plate lined with paper towels while you continue with the rest of the recipe.
- Cook the bell peppers and green beans together in a large skillet over medium-high heat until they start to soften. Remove from the pan and set aside.
- Combine the water, sugar, honey, soy sauce, garlic, rice vinegar, and red pepper flakes in the skillet you removed the veggies from. Cook over medium-high heat for about 5 minutes, whisking frequently until the sauce reduces and thickens.
- Whisk the cornstarch and cold water together in a small bowl to create the slurry. Whisk it into the bubbling sauce. Cook for another 5 minutes or until the sauce has thickened.
- Add the cooked chicken and the veggies to the sauce and toss to coat.
- Garnish with sesame seeds or scallions when serving.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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