The sweet honey and toasted sesame aroma filled my kitchen as I stirred the thick, glossy sauce. I’d spent years trying to recreate Panda Express’s famous Honey Sesame Chicken at home, and after countless attempts, I finally cracked the code. What started as a limited-time offering became so popular that customers demanded its permanent return to the menu, and after making this version at home, I completely understand why.
Combining crispy, tender chicken pieces with the crunch of fresh green beans and yellow peppers enveloped in that irresistible sweet-tangy sauce creates a perfect harmony of flavors and textures. The best part? This homemade version costs a fraction of takeout prices but delivers all the authentic flavor you crave. Whether you’re a longtime fan of this Panda Express favorite or trying it for the first time, this copycat recipe brings the restaurant experience to your dining table.
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Table of Contents
What makes Panda Express Honey Sesame Chicken so good?
This copycat Panda Express Honey Sesame Chicken recipe succeeds because it meticulously recreates each component that makes the original so craveable. The sauce perfectly balances sweetness from honey and sugar, tanginess from vinegar and lemon juice, and savory depth from soy sauce and garlic. The chicken breading technique creates that signature light, crispy coating that stays crunchy even after being tossed in sauce. The dish retains essential textural contrast by cooking the vegetables just until they begin to soften while maintaining some crispness. The final touch of sesame seeds adds a nutty flavor and visual appeal, making this dish instantly recognizable. Unlike many restaurant copycats that miss subtle flavor nuances, this recipe captures the exact taste profile that keeps customers returning to Panda Express, making it impossible to distinguish from the real thing.
Why you’ll love this recipe
This is a spot-on copycat of the Panda Express Honey Sesame Chicken recipe. All that is missing is the takeaway container and the hefty price tag that comes with Chinese takeout.
Although the ingredient list is long, there’s nothing too exotic here. The recipe uses basic cooking techniques, and if you don’t have an electric deep fryer, you can use a sturdy pot.
Honey Sesame Chicken Panda Express ingredients
For the Honey Sesame Sauce
- Sesame oil – Provides authentic nutty flavor base
- Garlic – Adds aromatic depth to the sauce
- Red chili flakes – Contribute mild heat that balances sweetness
- Water – Helps create the right sauce consistency
- White sugar – Delivers essential sweetness to the sauce
- Honey – Creates signature flavor and glossy texture
- Soy sauce – Adds savory umami notes
- White vinegar – Provides tangy acidity
- Salt – Enhances all flavors in the sauce
- Cornstarch – Thickens the sauce to the perfect consistency
- Fresh lemon juice – Adds bright citrus notes
For the Chicken
- Boneless skinless chicken breast – Creates tender, juicy chicken pieces
- Large Egg – Helps the breading adhere to the chicken
- Salt – Seasons the chicken properly
- Ground white pepper – Adds subtle spice without dark specks
- Vegetable oil – Used for frying and in the egg mixture
- Cornstarch – Creates light, crispy coating
- All-purpose flour – Works with cornstarch for perfect breading
- Yellow bell pepper – Provides sweet flavor and color contrast
- Green beans – Adds fresh crunch and authentic texture
- Sesame oil – For stir-frying vegetables with authentic flavor
For Garnish
- Sesame seeds – Add nutty flavor and signature appearance
How to make Honey Sesame Chicken Breast
To prepare the sauce:
- Warm the sesame oil in a saucepan over medium heat.
- Mince the garlic and add it to the hot sesame oil.
- Stir in the water, white sugar, and honey. Bring the mixture to a slow simmer while stirring occasionally until the sugar melts.
- Add the soy sauce, white vinegar, and salt.
- Combine the corn starch with a bit of water to create a slurry, and stir it into the saucepan.
- Simmer while stirring until the sauce is no longer cloudy and has thickened.
- Remove the saucepan from the heat, stir in the fresh lemon juice, cover, and set aside.
To prep the chicken:
- Cut up the chicken into 1-inch pieces and reserve for later.
- Set up a breading station with two wide bowls and a wire rack over a rimmed baking tray.
- In the first bowl, whisk the egg with salt, ground white pepper, and vegetable oil.
- In the second bowl, combine the cornstarch and flour.
- Dip the chicken pieces into the egg mixture with one hand and drop it into the bowl with the flour mixture. Use the other hand to coat the chicken and then shake off any excess. Place on the wire rack and repeat with the remaining chicken.
To fry the chicken:
- Put a clean wire rack on a rimmed baking tray and place it near where you will be frying.
- Heat the oil to 350°F in an electric deep fryer or on the stove in a heavy-bottom pot. If you are using a pot, make sure to attach a deep-fry thermometer to the edge to ensure you reach the proper frying temperature.
- Add a handful of the breaded chicken to the hot oil and cook until golden brown, three to four minutes.
- Remove the cooked chicken and place the pieces on the wire rack to drain.
- Repeat with the remaining breaded chicken.
To finish the dish:
- Cut the yellow peppers into chunks and slice the string beans in half on a bias.
- Place a large skillet or wok over medium heat.
- Pour some sesame oil onto the cooking surface and wait until it gets hot.
- Add the chopped yellow peppers and stir fry until they soften.
- Add the halved string beans and cook until they begin to blister.
- Stir in the Honey Sesame Sauce and bring it to a boil.
- Toss the cooked chicken with the sauce and veggies.
- Serve immediately and garnish with sesame seeds.
What to serve with it
This Panda Express Honey Sesame Chicken recipe is delicious over a bed of white rice, but why not turn your dinner into a Chinese feast with these other dishes?Â
- Panda Express Cream Cheese Rangoons. These crisp wonton wrappers hide a creamy secret. Panda Express Cream Cheese Rangoons are easy to make and addictively delicious.
- PF Chang’s Chicken Lettuce Wraps. These appetizers use lettuce to wrap tender chicken, mushrooms, and bamboo shoots tossed in a hoisin-soy sauce. PF Chang’s Chicken Lettuce Wraps are a healthier alternative to deep-fried Asian snacks.
- Air Fryer Bang Bang Shrimp. Lightly breaded and air-fried to a golden brown, the shrimp is then tossed in sweet and tangy Bang Bang Sauce. Air Fryer Bang Bang Shrimp is a lighter version of the classic dish but still delivers all the flavor.
Possible variations
Try these changes to switch things up a bit:
- Prepare the chicken without the coating. Instead of deep-frying the chicken with the coating, skip the breading and saute it. Not only will you reduce fat and calories, but it will keep better in the fridge.Â
- Skip the vegetables. The chicken is the main attraction, so why not leave out the yellow peppers and string beans altogether? Garnish with chopped scallions for a burst of freshness. You can always make Panda Express Mixed Vegetables.Â
- Swap the bell peppers for hot ones. To add some heat to this dish, replace the yellow peppers with a medium-hot chopped pepper. Cascabella and Cowhorn chili peppers are good options.Â
Storage & Reheating Instructions
- Refrigerator Storage: If possible, store components separately. Keep sauce in an airtight container for up to 5 days. Fried chicken and cooked vegetables will last 2-3 days in separate airtight containers.
- Freezer Storage: The fried chicken can be frozen before adding to the sauce. Place cooled pieces on a baking sheet, freeze until solid, then transfer to freezer bags for up to 1 month. The sauce can be frozen separately for up to 3 months.
- Best Reheating Method: For crispy results, reheat the chicken separately in a 350°F oven for 10 minutes before adding to the reheated sauce and vegetables.
- Microwave Reheating: If convenience is a priority, reheat the combined dish in the microwave at 70% power, stirring every 30 seconds until hot. The chicken will not be as crispy but will still taste good.
- Reviving Soggy Chicken: If chicken has been stored with sauce, place on a baking sheet and reheat in a 375°F oven for 5-7 minutes to restore some crispness.
Homemade Panda Express Honey Sesame Chicken: Sweet & Tangy
Ingredients
Honey Sesame Sauce
- 2 tablespoons sesame oil
- 1 tablespoon minced garlic
- 1/4 teaspoon red chili flakes
- 1/4 cup water
- 1/4 cup white sugar
- 1 tablespoon honey
- 2 tablespoons soy sauce
- 1 teaspoon white vinegar
- 1/2 teaspoon salt
- 1 tablespoon cornstarch mixed with 1 tablespoon water to make a slurry
- 1/4 teaspoon lemon juice
Chicken
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- 1 tablespoon vegetable oil plus additional for frying
- 1 cup cornstarch
- 1/2 cup all-purpose flour
- 1 pound boneless skinless chicken breasts cut into 1-inch pieces
- vegetable oil for frying
Assembly
- 1 teaspoon sesame oil
- 1 yellow bell pepper diced
- 8 ounces string beans cut into 2-inch pieces
- sesame seeds for garnish
- Cooked rice for serving
Instructions
- To make the sauce, heat the sesame oil in a small saucepan over medium heat. Add the garlic and chili flakes and cook until fragrant, about 1 minute. Add the water, sugar, and honey, and bring the mixture to a simmer. Cook, stirring, until the sugar dissolves. Stir in the soy sauce, vinegar, salt, and cornstarch slurry and simmer until thickened, 1 to 2 minutes. Add the lemon juice and stir. Remove the saucepan from the heat and set aside.
- To prepare the chicken, whisk together the egg, salt, white pepper, and vegetable oil in a large bowl. In a second bowl, combine the cornstarch and flour and mix well.
- Dip the chicken pieces into the egg mixture. Shake off any excess liquid and dredge the chicken in the cornstarch mixture. Press down lightly so the cornstarch adheres on all sides.
- In a deep fryer or Dutch oven, heat four inches of vegetable oil to 350°F.
- Working in batches, drop the dredged chicken pieces into the oil one at a time. Deep-fry until golden brown, 3 to 4 minutes or until the chicken reaches an internal temperature of 165°. Transfer the chicken to a wire rack set inside a sheet pan and continue frying the remaining chicken.
- To assemble the dish, heat the sesame oil in a large skillet or wok over medium heat. Add the peppers and cook until softened, about 5 minutes. Add the string beans and cook until lightly blistered, about 2 minutes. Stir in the sauce and bring the mixture to a boil. Add the chicken and toss to coat. Garnish with sesame seeds and serve over hot rice.
Video
Nutrition
More copycat Panda Express recipes
- Beijing Beef
- Broccoli Beef
- Chili Crisp Shrimp
- Firecracker Chicken
- Honey Walnut Shrimp
- Kung Pao Chicken
- Orange Chicken
- String Bean Chicken
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Didn’t bread my skinless boneless chicken thighs. Seared them. amd then removed to cook my veggies. Added meat back to pan along with sauce and was quite tasty, especially considering i did not bread and fry as expected. So safe to say would be even tastier big I had.
The lemon juice is a subtle but necessary ingredient! Dumped frozen peas in there and poured over quinoa. Recipe is forgiving and can be tweaked to personal preferences.
This was quick, easy, and flavorful