This Panda Express Honey Sesame Chicken recipe is a spot-on copycat of the restaurant favorite: crispy fried chicken tossed in a sticky, sweet-savory sesame sauce with tender green beans and bell peppers.
It’s made completely from scratch, tastes just like takeout, and is perfect for when you’re craving Panda Express at home.
This recipe was updated in 2026 with clearer instructions, new tips, and expanded FAQs to help you get the best possible results every time.
Why This Recipe Works
- Cornstarch + flour batter creates a crispy coating that stays crunchy under the sauce
- Chicken thighs stay juicy and flavorful, even after frying
- Balanced honey sesame sauce matches Panda Express’s sweet, glossy finish
- Quick veggie sauté keeps peppers and green beans crisp-tender
- Proper frying temperature prevents greasy or soggy chicken
Ingredients for Copycat Panda Express Sesame Chicken
Exact measurements can be found in the recipe card at the bottom of the page.
Chicken & Batter
- Boneless, skinless chicken thighs (or breasts)
- Egg
- Water
- Cornstarch
- All-purpose flour
- Baking powder & baking soda
- Salt
- Vegetable oil (for frying)
- Minced garlic
Fresh Vegetables, Sauce, and Toppings
- Yellow bell pepper
- Fresh green beans
- Vegetable oil
- Fresh ginger
- Soy sauce
- Honey
- Brown sugar
- Rice vinegar
- Sesame oil
- Cornstarch
- Water
- Sesame seeds
- Green onions
How to Make Panda Express Honey Sesame Chicken
- Make the batter: In one bowl, mix cornstarch, flour, baking powder, baking soda, and salt. In another bowl, whisk egg and water.
- Coat the chicken: Toss the pieces of chicken in the egg mixture. Gradually add the dry batter mixture to the bowl with the chicken and egg mixture, stirring until the chicken is fully coated in a thick, slightly sticky batter.
- Fry: Heat oil to 350°F. Fry chicken in batches for 5–6 minutes until golden and crispy. Drain on paper towels.
- Cook the veggies: In a wok or skillet, sauté garlic and ginger in oil. Add green beans and bell peppers and cook until crisp-tender. Remove from the pan.
- Make the sauce: Whisk the sauce ingredients together. Simmer in the skillet until thick and glossy.
- Combine: Add the separate bowls of chicken and veggies back to the pan and toss until evenly coated.
- Finish: Garnish with sesame seeds and green onions. Serve immediately.
Tips & Tricks
Common Mistakes
- Frying below 350°F → greasy chicken
- Overcrowding the pan → soggy coating
- Adding sauce too early → lost crispiness
Texture Fixes
- Sauce too thick? Add 1–2 tablespoons water.
- Chicken lost crunch? Re-crisp briefly in a hot skillet before saucing.
Flavor Adjustments
- Less sweet: Reduce honey slightly
- More savory: Add extra soy sauce
- Extra sesame flavor: Add ½ teaspoon sesame oil at the end
Cooking Method Variations
- Air fryer: Use breaded chicken nuggets, air fry, then toss in sauce
- Skillet fry: Shallow fry instead of deep fry
- Oven: Not recommended since the coating won’t crisp properly
What to Serve with Honey Sesame Chicken
- Steamed white rice or fried rice
- Stir-fry noodles like chow mein
- Egg rolls or rangoons
Frequently Asked Questions
Is Panda Express Honey Sesame Chicken spicy?
No, this dish is sweet and savory with no heat.
Can I use chicken breast instead of thighs?
Yes, but thighs stay juicier. Watch the cook time carefully with the breasts.
Can I make this ahead of time?
Prep sauce and veggies ahead, but fry chicken fresh for best texture.
Why isn’t my sauce thickening?
Make sure it reaches a simmer before adding the cornstarch slurry.
Is this the same as sesame chicken?
It’s similar, but this Panda Express version is sweeter and lighter.
Storage & Reheating
Fridge:
Store leftovers in an airtight container for up to 3 days.
Freezer:
Freeze cooked chicken and sauce separately for up to 3 months.
Reheating:
- Skillet over medium heat (best)
- Microwave in short bursts (texture softens)
Avoid:
Reheating straight from frozen without thawing. Thaw in the refrigerator first.
Panda Express Honey Sesame Chicken Recipe (Copycat)
Crispy fried chicken tossed in a sticky honey sesame sauce with green beans and bell peppers just like Panda Express.
Ingredients
For the chicken batter
- 1 lb. boneless skinless chicken thighs, cut into bite-sized pieces
- 1 egg beaten
- 1/3 cup water
- 1/3 cup cornstarch
- 1/4 cup all-purpose flour
- 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- vegetable oil for frying
- 2 cloves garlic minced
For the Veggies
- 2 tbsp vegetable oil
- 1 tbsp. grated ginger
- 1/4 cup soy sauce
- 1/2 cup yellow bell pepper cut into strips
- 2/3 cup string beans cut into 2-inch strips
For the sauce
- 1/4 cup honey
- 2 tbsp. brown sugar
- 1 tbsp. rice vinegar
- 2 tbsp. sesame oil
- 1 tbsp. cornstarch
- 1 tbsp. water
To finissh
- 1 tbsp sesame seeds or more depending on how much you want on your final dish.
- 3 tbsp green onions for garnish
Instructions
For the chicken
- In a bowl, mix together the cornstarch, flour, baking powder, baking soda, and salt.1/3 cup cornstarch, 1/4 cup all-purpose flour, 1/4 tsp. baking powder, 1/4 tsp. baking soda, 1/4 tsp. salt
- In another bowl, whisk together the egg and water. Add the chicken pieces to the egg mixture, stirring to coat.1 egg, 1/3 cup water
- Gradually add the cornstarch mixture to the chicken, stirring until everything is evenly coated with the batter.1 lb. boneless
- Heat the vegetable oil for frying in a large wok or cast iron pot over medium-high heat. You want the oil to reach 350F.vegetable oil
- Carefully add the chicken pieces one by one to the hot oil and cook until golden brown and crispy, about 5-6 minutes. Make sure you are flipping the chicken as you go to ensure that the pieces don't get too dark on one side, Remove the chicken from the oil and set it aside on a paper-lined plate to absorb any excess oil.
For the sauce
- In the large skillet or a clean wok over medium heat, add the garlic, ginger, and 2 tablespoons of oil and cook until fragrant, about 1-2 minutes. Add in the string beans, and yellow bell peppers and cook for 2-3 minutes. Transfer the veggies to another plate and set aside.2 cloves garlic, 2 tbsp vegetable oil, 1 tbsp. grated ginger, 2/3 cup string beans, 1/2 cup yellow bell pepper
- In a small bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, and sesame oil.1/4 cup soy sauce, 1/4 cup honey, 2 tbsp. brown sugar, 1 tbsp. rice vinegar, 2 tbsp. sesame oil
- Add the soy sauce mixture to the skillet where we cooked our veggies and bring to a simmer. In a separate bowl, mix together the cornstarch and water, then add that mixture to the skillet and stir until the sauce thickens.1 tbsp. cornstarch, 1 tbsp. water
- Return the chicken, and the veggies to the skillet and toss to coat with the sauce.
- Sprinkle sesame seeds, and green onions over the top of the chicken. Serve the sesame chicken with rice and steamed vegetables.1 tbsp sesame seeds, 3 tbsp green onions
Nutrition
Calories: 548kcalCarbohydrates: 49gProtein: 26gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 8gMonounsaturated Fat: 10gTrans Fat: 0.05gCholesterol: 108mgSodium: 1144mgPotassium: 587mgFiber: 2gSugar: 26gVitamin A: 268IUVitamin C: 38mgCalcium: 80mgIron: 4mg
Tried this recipe?Let us know how it was!
Amy Kondrakiewicz says
Can you air fry the chicken to avoid the frying in oil? And then make the rest of the recipe as is?
Chahinez says
Yes, you can air fry the chicken instead of frying it in oil. Follow your air fryer's instructions for cooking chicken, then proceed with the rest of the recipe as written.
Make sure to cook the chicken to a safe internal temperature of 165°F (74°C) when air frying by the way!