Description
This Panda Express Honey Sesame Chicken copycat recipe features crispy chicken strips coated in a gluten-free flour mixture, fried to golden perfection, and tossed in a sweet and tangy honey sesame sauce with sautéed vegetables. Perfectly balanced flavors and textures make it an irresistible dish to enjoy with rice or on its own.
Ingredients
Scale
Chicken and Coating
- 1 egg
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2/3 cup gluten-free all-purpose flour
- 3 tablespoons cornstarch (for coating)
- 1/2 teaspoon baking soda
- 2 chicken fillets, cut into strips (about 10–12 oz)
- Vegetable oil for frying (enough to fill 1 to 1 1/2 inches in skillet)
Vegetables
- 1 yellow bell pepper, seeds and stem removed, sliced into thin strips
- 2/3 cup green beans, cut into 1–2 inch pieces
- 1 tablespoon olive oil (for sautéing veggies)
Sauce
- 1/2 cup honey
- 1/3 cup gluten-free hot sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1/2 cup filtered water
- 1 tablespoon cornstarch (for sauce thickening)
- 1 tablespoon white sesame seeds (for garnish)
Instructions
- Beat Egg, Salt, Pepper, and Olive Oil: In a bowl, beat one egg and add 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, and 1 tablespoon olive oil. Mix well until fully combined.
- Prepare Flour Coating: In a separate bowl, whisk together 2/3 cup gluten-free all-purpose flour, 3 tablespoons cornstarch, and 1/2 teaspoon baking soda until evenly mixed.
- Dip Chicken in Egg Mixture: Take the cut chicken strips and dip them thoroughly into the beaten egg mixture, ensuring each strip is coated evenly.
- Coat Chicken Strips in Flour Mixture: Roll the egg-coated chicken strips in the flour mixture, making sure each piece is completely covered. Shake off any excess flour.
- Fry Chicken Strips: Heat vegetable oil in a medium skillet until it reaches approximately 350°F (175°C), filling the pan with 1 to 1 1/2 inches of oil. Fry the coated chicken strips in batches for 6-7 minutes, flipping halfway through, until golden brown and cooked through.
- Drain Fried Chicken: Use a slotted spoon to remove the chicken strips from the hot oil and place them on paper towels or napkins to absorb excess oil.
- Sauté Vegetables: In a separate pan, heat 1 tablespoon olive oil over medium-high heat. Add the sliced yellow bell pepper and green beans and sauté for 5 minutes, stirring occasionally until slightly tender but still crisp.
- Prepare Sauce: In a saucepan over medium heat, combine 1/2 cup honey, 1/3 cup gluten-free hot sauce, 1 tablespoon apple cider vinegar, 1 tablespoon lemon juice, 1/2 cup filtered water, and 1 tablespoon cornstarch. Bring to a gentle boil while whisking continuously until the sauce thickens and no lumps remain.
- Combine Chicken and Veggies with Sauce: Add the fried chicken strips and sautéed vegetables into the saucepan with the thickened sauce. Mix thoroughly to coat all pieces evenly. Warm together for 2-3 minutes to meld flavors.
- Garnish and Serve: Transfer the honey sesame chicken onto a serving plate and sprinkle 1 tablespoon white sesame seeds over the top. Serve hot, ideally with steamed rice or enjoy as is.
Notes
- Ensure the oil temperature is around 350°F to guarantee crispy chicken without absorbing excess oil.
- You can substitute green beans with snap peas or broccoli for variety.
- Adjust the amount of hot sauce in the recipe to control the spiciness of the sauce.
- Using gluten-free flour and cornstarch makes this recipe suitable for gluten-sensitive individuals.
- For extra crunch, double coat the chicken by dipping again in egg and flour mixture before frying.
- Make sure to whisk the sauce continuously while boiling to avoid lumps from cornstarch.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American Chinese
Keywords: Honey Sesame Chicken, Panda Express Copycat, Gluten-Free Chicken, Fried Chicken Strips, Sweet and Spicy Sauce
