Panda Express Sesame Chicken - Copycat Recipe

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is lower in calories and suitable for vegetarians.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is a vegan alternative to honey.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier and can be used in place of sesame oil.

Thinly slice one yellow bell pepper and half of a red bell pepper.

Wash one pound of green beans, trim the ends, and cut them in half.

Pat dry three chicken breasts and slice them into cubes.

In a small bowl, add two eggs, half a teaspoon of salt, and a quarter teaspoon of freshly ground pepper. Beat together well.

In another bowl, add one cup of cornstarch, a third cup of flour, a pinch of salt, and a pinch of black pepper. Whisk well and set aside.

In a saucepan, combine a third cup of water, half a cup of sweet chili sauce, one tablespoon of sriracha, a quarter cup of honey, two teaspoons of cornstarch, three tablespoons of rice vinegar, and half a tablespoon of sesame oil. Mix well over medium-high heat until bubbling and thickening, then remove from heat.

In a large Dutch oven or wok, heat oil to 375 degrees Fahrenheit.

Dip chicken pieces in the egg mixture, then dredge in the flour mixture.

Fry the chicken in batches until golden and crisp. Clean the pan and pour in fresh oil between batches.

Use the same wok to stir-fry the bell pepper strips and green beans for 2-3 minutes, adding salt and pepper to taste until slightly softened.

Add the honey sesame sauce and the veggies to the cooked crispy chicken. Toss to combine and coat the chicken in the glaze.

Garnish with sesame seeds before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens