Panda Express Honey Sesame Chicken copycat combines crispy battered chicken with a sticky, sweet, and tangy honey sesame sauce. The chicken thighs are fried until golden and crispy, then tossed in the homemade sauce and finished with sesame seeds and green onions.
Making it at home gives you plenty of crispy chicken coated in that sweet and savory sauce, making it an easy way to recreate a favorite Panda Express meal in your own kitchen.
Why I Love This Recipe
Ingredient Notes
- Chicken Thighs: Boneless, skinless chicken thighs stay juicy and tender after frying. Cut them into similar bite-sized pieces so they cook evenly.
- Low-Sodium Soy Sauce: Seasons the chicken without making it overly salty.
- White Pepper: Adds a mild peppery flavor commonly used in Asian-style dishes.
- Cornstarch: Used to help the marinade cling to the chicken and again in the batter to create a light, crispy coating.
- Sesame Oil: Adds a rich, nutty sesame flavor to the chicken.
- Vegetable Oil: Use a neutral oil with a high smoke point for frying the chicken.
- All-Purpose Flour: Forms the base of the crispy batter.
- Egg: Helps bind the batter and gives it structure as it fries.
- Water: Add just enough to create a smooth batter that coats the chicken without being too thick.
- Baking Powder & Baking Soda: Help create a lighter, crispier coating on the chicken.
- Honey: The main ingredient in the sauce, giving it its signature sticky sweetness. 🍯
- Rice Wine Vinegar: Adds acidity that balances the sweetness of the honey and corn syrup.
- Soy Sauce: Adds salty, savory flavor to balance the sweet honey sauce.
- Corn Syrup: Helps create the glossy, sticky consistency of the honey sesame sauce.
- Green Onions & Sesame Seeds: Sprinkle over the finished chicken for extra flavor, texture, and that classic finishing touch.
Be sure to check out the full recipe and ingredient list below
How to Make Panda Express Honey Sesame Chicken
- In a bowl, combine the soy sauce, white pepper, Sesame Oil, and cornstarch. Add the chicken thighs and toss to coat. Let marinate for at least 30 minutes, or refrigerate for up to 4 hours for more flavor.
- In a mixing bowl, whisk together the flour, cornstarch, egg, water, baking powder, and baking soda until you have a smooth batter. Start with ½ cup water, if the batter is too thick, add 1 tablespoon more at a time until the proper consistency is achieved.
- Heat vegetable oil in a deep skillet or pot to 350°F (175°C).
- Dip each marinated chicken thigh into the batter, allowing any excess to drip off, and carefully place it into the hot oil. Fry the chicken in batches until golden brown and crispy, about 4-5 minutes per side. Transfer the cooked chicken to a paper towel-lined plate to drain excess oil.
- In a small saucepan, combine the honey, rice vinegar, soy sauce, and corn syrup. Heat the sauce over medium heat, stirring occasionally, until it comes to a simmer and thickens slightly about 3-4 minutes.
- Toss the crispy fried chicken thighs in the honey sauce until they are evenly coated.
- Serve the honey sesame chicken hot over crispy rice noodles or white rice, garnish with sliced green onions and sesame seeds. Enjoy!
Tips I Found Helpful
- Cut the chicken evenly: Keep the pieces about the same size so they cook at the same rate.
- Don’t skip the marinade: Give the chicken time to sit in the soy sauce, sesame oil, white pepper, and cornstarch for more flavor.
- Add the water gradually: Start with ½ cup when making the batter and add more only as needed. You want it thick enough to coat the chicken without running off.
- Keep the oil hot: Let the oil come back up to temperature between batches. Oil that’s too cool can make the chicken greasy instead of crispy.
- Fry in batches: Don’t overcrowd the pan. Giving the chicken room helps the coating fry evenly and stay crisp.
- Drain the chicken well: Place the fried chicken on a wire rack if you have one instead of piling the pieces together.
- Wait to add the sauce: Toss the crispy chicken with the honey sesame sauce right before serving so the coating doesn’t get soggy.
- Watch the sauce: Heat it just until it thickens and becomes glossy. The honey can burn if it’s cooked over high heat for too long. 🍯🍗
Frequently Asked Questions
More Copycat Recipes I Love
Panda Express Honey Sesame Chicken
Yield:
6
Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
1 hour
Panda Express Honey Sesame Chicken is an easy copycat recipe with crispy battered chicken tossed in a sticky, sweet, and savory honey sesame sauce. Finish it with sesame seeds and green onions for a restaurant favorite made at home.
5.0 Stars (1 Review)
Ingredients
For the chicken:
- 1.5 Pounds Boneless, Skinless Chicken Thighs, Cut Into Bite-Sized Pieces
- 2 Tablespoons Low-Sodium Soy Sauce
- 1 Teaspoon White Pepper
- 1 Tablespoons Cornstarch
- 3 Tablespoons Sesame Oil
- Vegetable Oil, for frying
- Green Onion, for garnish
- Sesame Seeds for Garnish
For the batter:
- 1 Cup All-purpose Flour
- ¼ Cup Cornstarch
- 1 Egg
- ½-¾ Cup Water
- ½ Teaspoon Baking Powder
- ¼ Teaspoon Baking Soda
For the honey sauce:
- ½ Cup Honey
- 2 Tablespoons Rice Wine Vinegar
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Corn Syrup
Instructions
- In a bowl, combine the soy sauce, white pepper, Sesame Oil, and cornstarch. Add the chicken thighs and toss to coat. Let marinate for at least 30 minutes, or refrigerate for up to 4 hours for more flavor.
- In a mixing bowl, whisk together the flour, cornstarch, egg, water, baking powder, and baking soda until you have a smooth batter. Start with the ½ cup water, if the batter is too thick, add 1 tablespoon more at a time until the proper consistency is achieved.
- Heat vegetable oil in a deep skillet or pot to 350°F (175°C).
- Dip each marinated chicken thigh into the batter, allowing any excess to drip off, and carefully place it into the hot oil. Fry the chicken in batches until golden brown and crispy, about 4-5 minutes per side. Transfer the cooked chicken to a paper towel-lined plate to drain excess oil.
- In a small saucepan, combine the honey, rice vinegar, soy sauce, and corn syrup. Heat the sauce over medium heat, stirring occasionally, until it comes to a simmer and thickens slightly, about 3-4 minutes.
- Toss the crispy fried chicken thighs in the honey sauce until they are evenly coated.
- Serve the crispy honey chicken hot over crispy rice noodles or white rice, garnish with sliced green onion. Enjoy!
Notes
Cut the chicken into evenly sized pieces so it cooks at the same rate. Add the water to the batter gradually until it is thick enough to coat the chicken. Fry in batches to avoid overcrowding and keep the oil hot between batches. For the crispiest chicken, wait to toss it with the honey sesame sauce until just before serving.
