Honey Sesame Chicken (Panda Express Copycat)
Make your own homemade Panda Express Honey Sesame Chicken with this easy copycat recipe. Chunks of juicy chicken are battered and fried until crispy, then tossed with vegetables in a sweet, tangy sauce. Add some rice and dinner is ready!
Servings: 4 servings
Calories: 557kcal
Ingredients
Sauce
- 1/3 cup sweet chili sauce
- 3 tablespoons honey
- 2 tablespoons water
- 1 tablespoon ketchup
- 1 tablespoon low sodium soy sauce (can use gluten free soy sauce)
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
- salt
- pepper
Chicken
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup cornstarch
- 1/3 cup all purpose flour (can use gluten free flour)
- 1 1/2 pounds boneless skinless chicken breast (diced into 1-inch pieces)
- canola or vegetable oil (for frying)
Vegetables
- 1 tablespoon canola or vegetable oil
- 1 pound green string beans (trimmed)
- 1 yellow bell pepper (thinly sliced)
- 1 tablespoon sesame seeds
Instructions
- In small mixing bowl whisk together all of the ingredients for the sauce and set aside.1/3 cup sweet chili sauce, 3 tablespoons honey, 2 tablespoons water, 1 tablespoon ketchup, 1 tablespoon low sodium soy sauce, 1 tablespoon rice vinegar, 1 teaspoon cornstarch, salt, pepper
- In a medium bowl, whisk together the egg, salt and pepper. In a separate bowl, mix together the cornstarch and flour.1 large egg, 1 teaspoon salt, 1/2 teaspoon pepper, 1 cup cornstarch, 1/3 cup all purpose flour
- Dredge the chicken pieces into the egg mixture, followed by the cornstarch mixture to evenly coating each piece. Set on a plate.1 1/2 pounds boneless skinless chicken breast
- Heat enough oil in a large pot or skillet to be able to cover the pieces of chicken.canola or vegetable oil
- Add the coated chicken to the hot oil, working in batches to avoid overcrowding. Cook for 3-4 minutes or until the chicken is golden brown, cooked through, and the internal temperature reaches 165°F on a meat thermometer inserted into the center of the thickest portions.
- Transfer the cooked chicken to a plate lined with paper towels to remove the excess oil.
- Heat a tablespoon of oil in a large skillet. Add the green beans and yellow bell pepper slices. Sauté for 3 to 4 minutes or until the vegetables are softened.1 tablespoon canola or vegetable oil, 1 pound green string beans, 1 yellow bell pepper
- Pour the sauce mixture into the hot skillet with the vegetables and let simmer for 1 to 2 minutes or until the sauce slightly thickens.
- Add the cooked chicken to the pan and toss to coat evenly in the sauce.
- Garnish with sesame seeds and serve immediately with rice, if desired.1 tablespoon sesame seeds
Notes
Tips and Techniques
- To make this recipe gluten free, use gluten free all purpose flour and gluten free soy sauce.
- You can substitute brown sugar or maple syrup for the honey, if preferred.
- Store leftovers in an airtight container in the refrigerator. Consume within 3 to 4 days.
Nutrition
Serving: 1serving | Calories: 557kcal | Carbohydrates: 73g | Protein: 42g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 155mg | Sodium: 1199mg | Potassium: 1007mg | Fiber: 4g | Sugar: 28g | Vitamin A: 981IU | Vitamin C: 71mg | Calcium: 87mg | Iron: 3mg