Panda Express Honey Sesame Chicken (Gluten-Free, Dairy-Free)

Delicious and full of flavor, this copycat Panda Express honey sesame chicken recipe gives you a healthier homemade version of this beloved American Chinese takeout dish! Discover how to whip up your own honey sesame chicken right in your kitchen for a meal your whole family will adore. Plus, it’s naturally gluten-free and dairy-free.

If you haven’t tried this fan-favorite from Panda Express yet (the biggest American Chinese fast food chain around), get ready for a real treat!

Alongside classics like orange chicken and broccoli beef, honey sesame chicken is definitely one of their most-loved dishes.

Picture crispy, battered chicken strips fried just right, tossed with sweet yellow bell peppers and crisp-tender green beans, all smothered in a luscious sweet-and-sour sauce made with honey and a touch of hot sauce for some heat. Then, a generous sprinkle of white sesame seeds to top it all off.

Just talking about it makes me want to dive right in… YUMMM!

If you’re crazy about Panda Express honey sesame chicken but need a gluten-free and dairy-free option, you’ve come to the right place. This recipe nails that perfect crispy chicken coated with a sticky, sweet, and slightly spicy honey-sesame glaze, complemented by tender bell peppers and crunchy green beans — all cooked on your stovetop in your own kitchen.

Below, you’ll find a full ingredient list, easy-to-follow steps with photos, and a printable recipe card ready for you at the bottom. The techniques are straightforward: batter and fry the chicken, stir-fry the veggies, and whisk up a quick honey-sesame sauce. You’ll have it all done in about 40 minutes, perfect for a weeknight meal.

• What’s included: A complete ingredient rundown with pictures, detailed step-by-step directions, top tips for success, options for swaps or tweaks, plus storage and reheating advice.
• What you get: Crispy, golden chicken strips slathered in that sticky honey-sesame sauce — delicious over fluffy steamed rice or on their own as a snack.

Keep reading for the full recipe and all the little tricks to make this copycat Panda Express honey sesame chicken a family favorite at your dinner table.

What Makes It Special

• Basic Ingredients: All the ingredients you need for this Panda Express honey sesame chicken copycat are easy to find in your local grocery store — no fancy stuff required!
• Simple to Make: While it takes some hands-on time, the recipe steps are straightforward and fun to follow — no complicated cooking skills needed.
• Super Tasty: Crispy chicken with a perfectly balanced sweet, sour, and spicy honey glaze, mixed with tender bell peppers and green beans — it’s bursting with flavor in every bite.
• Gluten-Free and Dairy-Free: This version lets everyone enjoy it, even friends or family who need to avoid gluten or dairy ingredients.

Ingredient Checklist

• 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
• 1/2 teaspoon baking soda
• 2 chicken fillets, cut into strips (about 10–12 oz)
• 1 yellow bell pepper, seeds and stem removed, sliced into thin strips
• 2/3 cup green beans, cut into 1-2 inch pieces
• Vegetable oil for frying
• 1 tablespoon white sesame seeds
• 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

Step-by-Step Directions

1. Trim and cut chicken fillets into strips; remove seeds and stem from yellow bell pepper and slice into thin strips; trim and cut green beans into 1–2 inch pieces.
2. Whisk 1 egg with 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, and 1 tablespoon olive oil until smooth.
3. Whisk together 2/3 cup gluten-free all-purpose flour, 3 tablespoons cornstarch, and 1/2 teaspoon baking soda in a separate bowl.
4. Dip chicken strips into the egg mixture to fully coat.
5. Roll the egg-coated chicken strips in the flour mixture to fully coat; shake off excess.
6. Heat vegetable oil in a skillet or wok 1–1½ inches deep to about 350°F.

7. Carefully add chicken strips to hot oil and fry 6–7 minutes, flipping halfway, until golden and crispy.

8. Remove fried chicken with a slotted spoon and drain on paper towels.
9. Heat olive oil in a clean pan over medium-high heat and stir-fry sliced yellow bell pepper and green beans about 5 minutes until tender-crisp.
10. In a saucepan whisk 1/2 cup honey, 1/3 cup gluten-free hot sauce, 1 tablespoon apple cider vinegar, 1 tablespoon lemon juice, 1/2 cup water, and 1 tablespoon cornstarch; cook over medium heat, stirring, until thickened and glossy.
11. Add the fried chicken and sautéed veggies to the sauce and stir to coat; warm together 2–3 minutes.
12. Transfer to serving dish and sprinkle with 1 tablespoon white sesame seeds.

Tips, Swaps, and Pairings

• Try Other Proteins: Want to shake things up? Swap chicken strips for pork, fish, or even tofu to suit your family’s tastes or dietary needs—or try our Grilled Sesame Chicken for a grill-friendly variation.
• Make Sauce Ahead: The honey sesame sauce keeps well in the fridge for a few days, so you can prepare it in advance and save time on busy nights. For the fastest weeknight option, check out our Skinny 15-Minute Sesame Chicken and Broccoli.
• Pair it Perfectly: This honey sesame chicken is delicious with fluffy white rice, hearty brown rice, cauliflower rice for a low-carb twist, or just by itself. Personally, I love it best served over classic white rice to soak up all that sauce.

Simple Swaps and Add-Ins

• Egg Substitute: The egg is key for binding the flour coating to the chicken. If you’re allergic or prefer to go egg-free, aquafaba or a commercial egg replacer work well instead.
• Salt Options: I usually use fine table salt, but sea salt or Himalayan pink salt are great alternatives depending on your preference.
• Skip Pepper: I like a bit of black pepper for a gentle kick, but if you’re not into spicy flavors, you can leave it out.
• Oil Choices: Extra virgin olive oil is my favorite, but feel free to swap in sunflower, corn, avocado, or even a touch of sesame oil for that subtle nutty flavor.
• Flour Blend: For gluten-free magic, I recommend a light flour blend with rice flour, tapioca, corn, or potato starch. Avoid heavier flours like chickpea flour for this dish’s texture. If gluten isn’t a concern, plain wheat flour works just fine.
• Cornstarch Substitute: Cornstarch crisps up the chicken beautifully, but potato starch or tapioca starch can step in if needed.
• Baking Soda: Just a pinch of baking soda gives that extra crispness when frying. Make sure yours is gluten-free if needed.
• Chicken Cuts: Boneless, skinless chicken breasts are perfect here, giving tender, juicy strips after frying. If you’d like a quicker stovetop option with a similar flavor profile, try this ground sesame chicken recipe.
• Bell Pepper Color: I stuck with yellow peppers, like the Panda Express original, but red or green peppers work just as wonderfully.
• Green Beans: Fresh green beans or string beans are customary here, adding a lovely crunch and color.
• Frying Oil: Neutral oils like sunflower or corn oil are great for frying and won’t overpower the flavors.
• Sesame Seed Options: Classic white sesame seeds lend that familiar Panda Express look and pop. Feel free to mix in black sesame seeds for a fun twist!
• Honey: Honey is the star of this sauce, so I don’t recommend swapping it for anything else.
• Hot Sauce Heat: The hot sauce adds just enough heat and color, so adjust the amount to suit your family’s spice love. Make sure to choose gluten-free hot sauce if that’s a concern.
• Vinegar and Lemon: Apple cider vinegar brings a nice tang that balances the honey’s sweetness, boosted by fresh lemon juice. Fresh is best here!

Storage, Freezing, and Reheating

For the best taste and texture, enjoy this honey sesame chicken hot right after cooking so the chicken stays crispy. But if you do end up with leftovers, here’s how to store and reheat it without losing too much of that yum:

• Short-Term Storage: Cool leftovers to room temperature within two hours, then store in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze uncooked or plain cooked chicken separately in a single layer on a tray, then transfer into freezer bags for up to 2 months. Sauce can be frozen in its own container for up to a month. Thaw in the fridge overnight before reheating.
• Keep Components Separate: To keep chicken as crispy as possible, store fried chicken separate from sauce and veggies, mixing just before serving.

Make-Ahead Tips: Whip up the sauce and store it in the fridge ahead of time. You can also prep your veggies in advance. The breaded chicken is best fried fresh after coating but if needed, chill it for just a few hours before frying to avoid sogginess.

Best Ways to Reheat:

• Oven: Preheat to 350°F (175°C). Arrange chicken in a single layer on a baking sheet and warm for 8–12 minutes until hot and crisp. For sauced chicken, cover loosely at first and then uncover to re-crisp.
• Air Fryer: Heat at 325–350°F for 4–7 minutes, shaking once halfway through for even crispness.
• Skillet: Warm over medium heat with a splash of oil, turning occasionally, for 3–6 minutes.
• Microwave: Microwave is fastest but softens the coating, so use only if time is tight.

Always make sure your reheated chicken hits 165°F (74°C) internally for safety. For the crispiest results, reheat chicken and sauce separately then mix before serving.

Common Questions Answered

Just a heads up: the honey sesame chicken sold at Panda Express uses wheat flour for the breading, so it’s not gluten-free. That means their classic dish isn’t safe for folks with celiac disease or gluten sensitivities.

Thankfully, this recipe gives you a gluten-free and dairy-free Panda Express honey sesame chicken alternative that everyone can enjoy. Craving a classic take instead? Try our Delicious Sesame Chicken recipe for a restaurant-style version at home.

Is Panda Express Honey Sesame Chicken Gluten-Free?

No, the honey sesame chicken from Panda Express is not gluten-free. The restaurant does not offer gluten-free options, so anyone with gluten intolerance should avoid their version.

How Should I Store Gluten-Free Sesame Chicken?

I recommend eating this honey sesame chicken right after cooking to enjoy the crispy texture before it softens. If you have leftovers, cool and store in a sealed container refrigerated up to 3 days. Reheat gently in the microwave or skillet to warm through.

Notes

Egg: This helps the flour stick better to the chicken. For an egg-free option, use aquafaba or a suitable egg replacer.

Salt: Use fine table salt, or swap for sea salt or Himalayan pink salt if you like.

Black Pepper: Adds a gentle heat; omit if you prefer no spice.

Olive Oil: Extra virgin is my go-to, but other vegetable oils like sunflower or avocado work great.

Gluten-Free Flour: Choose a light blend with rice, tapioca, corn, or potato starch for best results. Avoid heavier flours like garbanzo bean.

Cornstarch: Makes the chicken extra crispy; potato starch or tapioca starch can replace it if needed.

Baking Soda: Adds crispness; ensure it’s gluten-free if that’s a concern.

Chicken Fillets: Boneless, skinless breasts work best here.

Bell Pepper: Yellow is classic, but red or green peppers are fine too.

Green Beans: Fresh green beans or string beans are perfect.

Vegetable Oil: Use a neutral oil for frying like sunflower or corn oil.

Sesame Seeds: White is classic, but a mixture of black and white sesame seeds is tasty too.

Honey: This ingredient is essential; I don’t recommend swapping it out.

Hot Sauce: Adjust heat to taste; use gluten-free hot sauce if needed.

Apple Cider Vinegar: Adds tang to balance sweetness.

Lemon Juice: Freshly squeezed is best for brighten up the sauce.

Storing: Best eaten fresh, but leftovers keep in the fridge for up to 3 days. Reheat gently for best texture.