Copycat Panda Express Honey Sesame Chicken Recipe
Lightly breaded, fried chicken tossed with green beans and bell peppers in a sweet, tangy honey sauce. Make your own homemade version at home!
Ingredients
For the chicken:
- 1 1/2 - 2 lbs. Boneless, skinless chicken breasts cut into 1" pieces
- 1 Whole egg
- Fresh cracked black pepper
- 1 tsp Kosher salt
- 1/2 cup Arrowroot powder or cornstarch
- 1/2 cup All-purpose flour or gluten free flour
- Vegetable oil for frying
For the honey sauce:
- 1 tbsp Soy sauce or coconut aminos
- 2 tbsp Ketchup
- 2 tsp Rice wine vinegar
- 3 tbsp Honey or agave
- 1/4 cup Sweet chili sauce
- 2 tbsp Water
- 1 tsp Arrowroot powder or cornstarch
For the veggies:
- 2 tbsp Olive oil
- 1 lb. Fresh green beans, trimmed
- 1 Yellow bell pepper, sliced thin
- Sesame seeds for garnish
- Green onions, for garnish
Instructions
For the honey sauce:
- In a bowl combine sweet chili sauce, honey, ketchup, water, soy sauce, rice wine vinegar, and cornstarch. Mix to combine.
For the chicken:
- In a mixing bowl combine chicken and the egg, mix to coat evenly. Add flour, arrowroot powder, salt, and pepper to a shallow bowl, mix to combine. Dredge the chicken in the egg mixture followed by the flour mixture*, evenly coat each piece and set aside.
- In a large Dutch oven or skillet heat about 2" of vegetable oil over medium-high heat. Add the coated chicken to the hot oil, working in batches if needed*, cook for 3-4 minutes or until the chicken reaches and internal temperature of 165 degrees F. Remove from oil and transfer to a plate lined with paper towels to absorb any extra oil.
- In a separate skillet heat olive oil over medium-high heat, once warm add in green beans and peppers. Sauté for 4-5 minutes or until vegetable start to soften. Pour in the honey sauce and let simmer with the vegetables for 2-3 minutes until the sauce begins to thicken.
- Once the vegetables are tender and the sauce has thickened, add in the cooked chicken and mix to combine everything.
- Serve immediately over rice and top with a sprinkle of sesame seeds and green onions.
Notes
*See step by step instructions above for dredging tips, I like to add everything to a large gallon Ziploc bag for easy, mess-free coating.
*When frying oil, it is best to work in batches so nothing gets overcrowded or burnt.
*This dish is best served immediately but it will keep in an airtight container in the fridge for 2-3 days.
Nutrition
Serving: 1servingCalories: 181kcalCarbohydrates: 42gProtein: 3gFat: 0.2gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gCholesterol: 0.3mgSodium: 1527mgPotassium: 171mgFiber: 1gSugar: 31gVitamin A: 141IUVitamin C: 3mgCalcium: 35mgIron: 1mg