Description

I’ve always loved Panda Express Honey Sesame Chicken—the perfect mix of sweet, savory, and crunchy. My family is obsessed with it! After a few tries in the kitchen, I’ve managed to nail down a version that’s just as good as what you’d get at the restaurant, and now it’s one of our go-to meals. This recipe has quickly become a hit at home, especially when served with steamed rice or noodles. The honey sauce is just the right amount of sweet, with that subtle tang from the soy and vinegar. It’s perfect for when you’re craving something flavorful but want to skip the takeout line.

Ingredients

Scale

For the Chicken:
- 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1/2 cup cornstarch
- 2 eggs, beaten
- 1/2 cup all-purpose flour
- Salt and pepper, to taste
- Vegetable oil (for frying)
For the Honey Sesame Sauce:
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons ketchup
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1/2 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
For the Stir-Fry:
- 1/2 red bell pepper, sliced thin
- 1/2 yellow bell pepper, sliced thin
- 1/2 cup sugar snap peas
- 1 tablespoon sesame seeds (for garnish)
- Green onions, sliced (for garnish)

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Instructions

Prepare the Chicken: Season the chicken pieces with salt and pepper. Set up a dredging station with three bowls—one with flour, one with beaten eggs, and one with cornstarch. Dredge the chicken pieces first in flour, then dip them in the egg, and finally coat them in cornstarch.
Fry the Chicken: Heat about 1-2 inches of vegetable oil in a skillet or wok over medium-high heat. Fry the chicken pieces in batches for 4-5 minutes, or until golden brown and cooked through. Transfer to a plate lined with paper towels to drain excess oil.
Make the Honey Sesame Sauce: In a small saucepan, combine the honey, soy sauce, rice vinegar, ketchup, sesame oil, and red pepper flakes (if using). Bring the mixture to a simmer over medium heat. Add the cornstarch slurry (cornstarch mixed with water) and stir until the sauce thickens, about 2-3 minutes. Remove from heat and set aside.
Stir-Fry the Veggies: In a large skillet or wok, heat a bit of oil over medium-high heat. Stir-fry the bell peppers and sugar snap peas for 3-4 minutes until tender but still crisp.
Combine Everything: Add the cooked chicken to the skillet with the veggies. Pour the honey sesame sauce over everything and toss to coat well. Cook for another 1-2 minutes, letting the sauce glaze the chicken and veggies.
Serve and Garnish: Serve the Honey Sesame Chicken hot over steamed rice or noodles. Garnish with sesame seeds and sliced green onions for a pop of flavor and texture.

Prep Time: 15 minutes
Cook Time: 20 minutes

Nutrition

Serving Size: 4
Calories: 500