I make this Panda Express Honey Sesame Chicken Copycat recipe from scratch, featuring breaded, crispy chicken and bright, crisp vegetables all coated in a flavorful honey sesame sauce. It’s a healthier, homemade take on the classic takeout favorite.
Sauces often steal the spotlight in Asian-inspired dishes, so I always recommend keeping a few homemade sauces on hand. A small stash of orange sauce, General Tso sauce, or Szechuan sauce in the fridge makes it easy to dress up stir-fries, use as a dip, or turn simple ingredients into a memorable meal.
Table of contents
- Why you will love this recipe
- What you will need
- How to prepare
- Expert tip
- Recipe variations and add-ins
- Serving suggestions
- How to store leftovers
- Frequently asked questions
- More delicious Panda Express copycat recipes
Panda Express Honey Sesame Chicken is one of my go-to orders when I crave American-Chinese dishes. Although it was temporarily removed from some menus, it’s back in many places — and this homemade version captures the same flavors at a fraction of the cost. Making it at home means fresher ingredients and control over seasonings, so it tastes even better to me than the restaurant version.
A quick tip: use authentic ingredients where they matter most. Sweet chili sauce, for example, gives the sauce a balanced sweetness with a hint of heat that transforms the glaze. You won’t regret keeping those bottles in your pantry — this recipe quickly becomes a family staple.
Why you will love this recipe
- Crispy outside, tender inside: The chicken fries up golden and crunchy while remaining juicy inside, and the vegetables finish tender-crisp with natural sweetness.
- Fresher than takeout: Homemade honey sesame chicken tastes brighter and cleaner because you control the ingredients and seasoning levels.
- Healthier option: This version uses fresh vegetables and chicken without unnecessary additives, and you can choose organic or antibiotic-free poultry if you prefer.
- Cost-effective: Making this at home serves the whole family for far less than ordering from a restaurant.
What you will need
- Meat: Boneless, skinless chicken breast cut into 1-inch pieces works well; boneless thighs are an alternative if you prefer juicier meat.
- Wet ingredients for coating: Egg and a little vegetable oil help the dry coating stick and add richness.
- Dry coating: A mix of cornstarch and a bit of all-purpose flour yields a light, crunchy crust.
- Seasonings: Simple salt and pepper are enough for the chicken before frying.
For the honey sesame sauce
- Wet ingredients: Sweet chili sauce brings sweet heat, honey supplies sticky sweetness, rice vinegar adds brightness, low-sodium soy sauce brings umami, and water adjusts consistency.
- Thickener: Cornstarch creates a glossy, lump-free glaze.
- Seasoning: A small pinch of salt enhances the overall flavor.
For the vegetables
- Veggies: String beans (green beans) keep their crunch and color; thinly sliced yellow bell pepper adds sweetness and vibrant color.
- Finishing: Toasted sesame oil adds a nutty aroma, and sesame seeds lend a pleasant crunch and visual appeal.
How to prepare
Mix the coatings: Whisk the egg with a tablespoon of oil, plus salt and pepper in a medium bowl. In another bowl, combine 1/2 cup cornstarch with 1/3 cup all-purpose flour. Heat a deep skillet with about 2 inches of oil to 375°F.
Fry the chicken: Dip chicken pieces in the egg, dredge in the cornstarch-flour mix, and fry in batches 3–4 minutes until golden. Transfer to a wire rack to drain so they stay crisp.
Prepare the sauce: Combine sauce ingredients in a saucepan, bring to a boil, then simmer until glossy and slightly thickened.
Sauté the vegetables: Drain most of the oil from the pan, leaving two tablespoons. Sauté the bell peppers and string beans 3–4 minutes until they begin to soften but remain crisp.
Combine: Return the fried chicken to the pan, pour in the honey sesame sauce and a splash of sesame oil, and toss to coat everything evenly.
Garnish and serve: Remove from heat, sprinkle with sesame seeds and chopped green onions, and serve immediately with rice or your preferred side.
Expert tip
The perfect sauce
A great honey sesame sauce balances tang, sweet, and savory while staying glossy and pourable. I thin the glaze with a little water for the right consistency, then use cornstarch to thicken and give it shine. Sweet chili sauce contributes garlic, vinegar, and a touch of heat, which harmonizes with the honey, rice vinegar, and soy sauce for a full-bodied flavor.
More tips to consider:
- Have all ingredients prepped and ready before you start; stir-fry-style recipes move quickly.
- Use fresh vegetables for the best texture and color.
- For extra crispiness, omit the flour and use only cornstarch for the coating.
- Add minced garlic to the vegetables if you want a stronger garlic flavor.
- If you’re not serving immediately, hold the sauce back until just before serving so chicken and veggies remain crisp.
Recipe variations and add-ins
- Thighs: Boneless, skinless chicken thighs add richer flavor and extra juiciness.
- Other proteins: Try this method with turkey, pork, or thinly sliced beef.
- Spicy: Add red pepper flakes or chopped fresh chiles for heat.
- Extra vegetables: Carrots, broccoli, cauliflower, and snap peas all work well.
- Fruit additions: Mandarin oranges, pineapple chunks, or mango add a sweet contrast that kids often love.
Serving suggestions
This honey sesame chicken is excellent over steamed rice. For buttery rice, try a simple stick-of-butter rice. Coconut rice is a great match for a richer flavor, while cauliflower rice provides a lower-carb alternative. Other great sides include egg rolls, fried rice, steamed broccoli, oven-roasted asparagus, or a crisp cucumber salad.
How to store leftovers
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Freeze in heavy-duty bags for up to 3 months.
- Defrost: Thaw overnight in the refrigerator before reheating.
- Reheat: Reheat in a skillet or wok over medium-high heat with a little sesame oil to help restore crispness.
Frequently asked questions
If chicken is sliced too thin or overcooked it will be tough. Cut pieces about 1 inch so they stay juicy, and fry only until golden—usually 3–4 minutes per batch. Thin slices cook quickly, so check often.
Wet vegetables steam instead of sear, so dry them thoroughly before cooking. Use a hot pan, avoid overcrowding, and stir-fry vegetables briefly (3–4 minutes) so they remain crisp. Cook beans and peppers separately if needed, then combine at the end.
Yes, but store-bought sauces often differ in sweetness or saltiness and can include additives. Homemade sauce lets you balance flavors and control ingredients for a fresher result.
Vegetables become chewy if overcooked or cut too thin. Cook until they just begin to soften so they stay semi-crisp. Choose fresh whole string beans rather than frozen or canned for better texture.
More delicious Panda Express Copycat recipes
Panda Express Honey Walnut Shrimp
Panda Express Mushroom Chicken (Copycat)
Panda Express Shanghai Angus Steak (Video)
Panda Express Orange Chicken Copycat
Panda Express Honey Sesame Chicken Copycat
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Ingredients
- 1 pound chicken breast boneless and skinless – cut into 1″ pieces
- 1 large egg
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/2 cup cornstarch
- 1/3 cup all-purpose flour
- 1 tablespoon vegetable oil
- Vegetable oil for frying
Honey Sesame Sauce:
- 1/4 cup sweet chili sauce
- 1/3 cup honey or maple syrup
- 1/2 cup water
- 2 tablespoons rice vinegar
- 1/8 teaspoons salt
- 2 teaspoons soy sauce low sodium
- 1 tablespoon cornstarch
Veggies:
- 1 pound string beans washed and ends trimmed
- 1 yellow bell pepper seeded and thinly sliced
- 2 teaspoons sesame oil
- 1 teaspoon sesame seeds
Garnish & Serve:
- Chopped green onions
- Serve with rice
Instructions
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Add the egg, salt, pepper, and 1 tablespoon oil to a medium bowl and whisk to combine.
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In a second bowl, combine 1/2 cup cornstarch and the flour.
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In a large deep skillet or wok, heat oil to a depth of about 2 inches until it reaches 375°F.
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Dip chicken in the egg mixture, dredge in the flour mixture, and fry in batches 3–4 minutes until golden. Set aside on a wire rack.
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To make the sauce, combine all sauce ingredients in a saucepan, stir, bring to a boil, then simmer until thickened. Set aside.
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Drain most of the oil from the pan, leaving about 2 tablespoons.
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Add the string beans and pepper strips, sauté 3–5 minutes, then add the cooked chicken, sesame oil, and sauce. Toss to combine.
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Remove from heat and garnish with sesame seeds and chopped green onions. Serve with rice.
Video
Notes
The perfect sauce
Aim for a sauce that’s tangy, sweet, slightly salty, and glossy—thick enough to cling to the chicken but still pourable. I thin with water and thicken with cornstarch to create a shiny finish. Using sweet chili sauce contributes additional layers of flavor, including garlic and a touch of heat.
More tips to consider:
- Prep all ingredients before cooking; this recipe moves quickly.
- Fresh vegetables give the best texture and flavor.
- For extra-crispy chicken, use only cornstarch in the coating.
- Add minced garlic to vegetables for a stronger garlic flavor.
- Hold the sauce until serving if you’re not plating immediately to keep ingredients crisp.