Panda Express Honey Sesame Chicken Copycat Recipe (Orange Chicken's Classier Cousin)
Panda just brought this back and the line was INSANE! 🍯🐼 That sweet honey glaze with sesame seeds is addictive AF. It's like orange chicken's classier cousin. I tried to recreate it at home and honestly? My version might be better because I can control how saucy it gets.
Ingredients
Main ingredients
- boneless, skinless chicken thighs 1.5 lb
- large egg 2 pieces
- cornstarch 1 cup
- all-purpose flour 0.5 cup
- vegetable oil (for frying) 2 cup
- yellow bell pepper 1 medium
- snap peas 1 cup
Seasonings/Sauce
- honey 0.25 cup
- soy sauce 3 tbsp
- rice vinegar 2 tbsp
- brown sugar 2 tbsp
- garlic (minced) 2 tsp
- ginger (minced) 1 tsp
- sesame oil 1 tsp
- cornstarch (for slurry) 2 tsp
- water 2 tbsp
- sesame seeds 1 tbsp
Nutrition summary
Carbohydrates
48 g
46%
Protein
21 g
20%
Fat
15 g
34%
Cooking steps
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1
Cut chicken thighs into bite-size strips or pieces. In a mixing bowl, whisk eggs. In a separate bowl, combine 1 cup cornstarch and 0.5 cup flour.
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2
Toss chicken pieces in the beaten eggs, then dredge each piece in the cornstarch-flour mix. Shake off excess—this light coating is key for Panda-style crispiness.
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3
Heat vegetable oil in a wok or heavy pan to 350°F. Fry the chicken in batches for 2-3 minutes until lightly golden (do not overcrowd). Drain on a rack.
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4
Increase oil temperature to 375°F. Double-fry chicken pieces for 1-2 minutes until deeply golden and super crispy—this is the Panda Express secret for a sturdy, sauce-proof crunch.
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5
For the sauce: In a large clean wok or skillet, combine honey, soy sauce, rice vinegar, brown sugar, garlic, ginger, and sesame oil. Stir and bring to a simmer over medium-high heat.
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6
Make a cornstarch slurry by mixing 2 tsp cornstarch and 2 tbsp water, then stir into the simmering sauce. Cook for 30–60 seconds, stirring, until thickened and glossy.
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7
Add in sliced yellow bell pepper and snap peas, tossing quickly in the sauce for about 1 minute until just tender-crisp. Add all double-fried chicken pieces to the wok and toss quickly to coat evenly—work fast to maintain crispiness.
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8
Sprinkle sesame seeds over everything, give one final gentle stir, and serve immediately. For the best 'wok hei', serve hot and fresh out of the wok.
Personalized Q&A
Q. Does this actually taste like Panda Express?
Yes! This copycat nails the signature crispy battered chicken and glossy sweet-savory honey sauce with soy, rice vinegar, and sesame oil. Double-frying ensures the chicken stays crunchy, just like the Panda Express original.
Q. How do I keep the coating crispy after adding the sauce?
Double-frying is essential! Fry the chicken at 350°F, drain, then fry again hotter at 375°F for a sturdy crunch. Toss chicken with sauce in the wok only right before serving—don't let it sit or the coating will soften.
Q. Can I use chicken breast instead of chicken thighs?
Yes, you can swap in boneless, skinless chicken breast for thighs. Thighs are juicier and closer to the Panda Express texture, but breasts work—just be careful not to overcook so they stay tender.
Q. How many calories does this have per serving?
Each serving (about 180g) contains approximately 420 kcal, with 48g carbs (46%), 21g protein (20%), and 15g fat (34%), closely matching Panda Express portion sizes.
Q. How do I store and reheat leftovers without getting soggy?
Cool leftovers completely, store in an airtight container in the fridge for up to 2 days. For best texture, reheat chicken pieces in a 375°F oven or air fryer for 5–7 minutes, then toss with warmed sauce and vegetables.
