Panda Express Honey Sesame Chicken Copycat: Start Here

You’re craving that glossy, tangy crunch, so let’s make a Panda Express Honey Sesame Chicken copycat that’s weeknight-fast and actually under your control. This homemade honey sesame chicken hits the same sweet-savory notes, but you decide the oil, the sweetness, and (finally) the crisp factor.

If you’ve ever stood over a wok wondering why your coating went soft the moment sauce touched it… you’re in the right kitchen.

Skip the takeout line and make this Panda Express Honey Sesame Chicken copycat at home. If you love recreating restaurant favorites, don’t miss my Better-Than-Takeout Orange Chicken for another crispy, saucy classic.

Why Make Honey Sesame Chicken at Home?

Here’s the promise in plain English: a 35-minute, better-than-takeout copycat recipe with three cooking paths (stovetop, air fryer, oven) and a no-guesswork honey sesame sauce that clings instead of puddles.

We’ll tackle the usual frustrations, soggy coating, bland sauce, gummy starch, and give you the simple fixes that restaurants use but blogs often skip.

And because intent matters, you’ll also get a side-by-side nutrition and cost snapshot versus the chain’s version, plus serving ideas that don’t end with “just rice.” Actually, scratch that, if you love rice, we’ll show you how to season it so the crispy chicken sings.

TL;DR: How to Make Honey Sesame Chicken at Home

Coat bite-size chicken breast in a light egg–cornstarch mix, pan-fry (or air fry/oven bake) until golden and crisp, then toss quickly in a glossy honey sesame sauce made with honey, soy/tamari, rice vinegar, sweet chili, and sesame oil. Finish with green beans and yellow bell pepper. Serve hot for that better-than-takeout crunch in about 35 minutes.

What You’ll Get in This Guide

• Clear ingredients with smart swaps (tamari for gluten-free, cornstarch vs. tapioca, bell pepper vs. snap peas).
• Step-by-step for air fryer sesame chicken, stovetop wok/skillet, and oven meal prep.
• A sauce blueprint you can dial sweeter or tangier without breaking the glaze.
• Troubleshooting that tells you why things go wrong and how to fix them fast.

Why This Honey Sesame Chicken (Panda Express Copycat) Works

Let’s be honest, most copycat recipes promise “better than takeout” but end up soggy, overly sweet, or just missing that signature balance. This Panda Express Honey Sesame Chicken copycat stands out because it doesn’t just mimic the flavor, it fixes the flaws that usually ruin homemade versions.

First, the texture. We’re going for crisp edges that stay crisp, not chicken drowning in batter. That means a thin starch-egg coat that fries (or air-fries) into a delicate shell. No heavy breading, no greasy aftertaste. Add the bright crunch of green beans and yellow bell pepper, and you’ve got that Panda Express bite without the fryer fatigue.

Second, the sauce. A lot of online recipes treat honey sesame sauce like a sticky sugar bomb. Here, honey provides sweetness, but it’s balanced with rice vinegar’s tang, soy/tamari’s savoriness, and the heat-sweet kick of chili sauce. The result? A glaze that clings to each bite, shiny but not cloying. Think “zingy balance” rather than “candy chicken.”

Third, the flexibility. Maybe you want the stovetop sizzle, maybe the air fryer’s convenience, or maybe you’re batch-prepping in the oven. This recipe covers all three methods with timing, temps, and troubleshooting, so you don’t get lost mid-step. You’ll even learn how to reheat without wrecking the crunch.

And finally, the healthier edge. We’re cutting oil, keeping the coating light, and skipping artificial add-ins. The macros tell the story: fewer calories, lower sugar, customizable sodium. Plus, you’re feeding yourself real food, not additives from a takeout kitchen.

Why readers love this recipe

• Crispy chicken without deep frying
• Honey sesame sauce that’s sweet, tangy, and balanced
• Three tested cooking methods (stovetop, air fryer, oven)
• Simple swaps for gluten-free or lower-sugar versions
• Quick prep: about 35 minutes, start to finish

FAQ: What’s the secret to keeping honey sesame chicken crispy?

The key is timing. Always add the sauce after the chicken is cooked and still hot, then toss just before serving. If you sauce too early or let it sit, the crust soaks up moisture and softens. For meal prep, store chicken and sauce separately, then combine when reheating.

Ingredients for Honey Sesame Chicken (with Substitutions)

The backbone of any good honey sesame chicken copycat is simple pantry staples. The trick isn’t exotic ingredients, it’s balance and smart swaps that let you adapt the dish to your diet and kitchen.

Chicken & Crispy Coating

• Chicken breast (white meat) – Panda Express uses breast meat, so we’ll stick to that for authenticity. You can sub chicken thighs for juicier bites if you don’t mind darker meat.
• Cornstarch or tapioca starch – This is your crisp factor. Cornstarch is classic; tapioca creates a chewier, slightly stretchy crust (great if you’re aiming for gluten-free).
• Egg – Acts as the binder between chicken and starch. If you skip it, the coating won’t cling.
• Neutral oil – Avocado, canola, or light olive oil. Don’t go heavy; you just need enough to crisp, not deep-fry.

Honey Sesame Sauce

• Honey – The star sweetener. Adjust up or down depending on how sweet you like it.
• Soy sauce or tamari (for gluten-free) – Adds salt and umami depth.
• Rice vinegar (or apple cider vinegar in a pinch) – Brings the tang that cuts the honey.
• Sweet chili sauce – Gives mild heat plus body to the glaze. If you like it spicier, add chili paste or flakes.
• Sesame oil – Nutty aroma; don’t skip it.
• Sesame seeds – Finish for that signature look and a little crunch.

Vegetables

• Green beans – Crisp-tender, they mimic the Panda Express version perfectly.
• Yellow bell pepper – Adds color and subtle sweetness. You could swap in red bell pepper, snap peas, or even broccoli.

Quick Substitution Table

FAQ: Can I make honey sesame chicken gluten-free?

Yes, swap soy sauce with tamari (or coconut aminos for soy-free) and use tapioca starch instead of cornstarch. The flavor stays the same, and the crust is still light and crisp.

How to Make Honey Sesame Chicken (Stovetop, Step-by-Step)

Cooking honey sesame chicken on the stovetop gives you the closest “restaurant wok” effect. The high heat keeps the coating crisp while the sauce turns glossy in seconds. If you’ve struggled with soggy chicken before, these steps, and the reasons behind them, will save your batch.

Step 1: Prep and Coat the Chicken

Cut chicken breast into 1-inch cubes and pat them completely dry with paper towels. (Moisture is the #1 reason coatings slide off or turn gummy.)
Whisk an egg in a bowl, then toss the chicken with just enough to lightly coat. Dust with cornstarch (or tapioca starch if gluten-free), tossing until every piece looks thinly covered but not clumpy. Pro tip: shake off excess starch to avoid a pasty crust.

Step 2: Fry Until Golden and Crisp

Heat 2–3 tablespoons of neutral oil in a large skillet or wok over medium-high heat. The oil should shimmer, test with a tiny pinch of starch; if it sizzles immediately, you’re ready.
Add chicken in a single layer without crowding. Let it sit for 1–2 minutes before stirring so the crust sets. Cook 5–7 minutes total, flipping once, until golden brown and cooked through. Transfer to a plate lined with paper towels.

Step 3: Sauté the Veggies

In the same pan (wipe out excess oil if needed), toss in trimmed green beans and sliced yellow bell pepper. Stir-fry 2–3 minutes until crisp-tender. These shouldn’t go limp, part of the Panda Express charm is crunch.

Step 4: Make and Toss in the Sauce

Whisk together honey, soy/tamari, rice vinegar, sweet chili sauce, and sesame oil in a small bowl. Pour into the hot pan with veggies and cook 1–2 minutes until bubbling and slightly thickened. Return the chicken, tossing to coat evenly. Sprinkle sesame seeds over the top just before serving.

Quick Tips for Stovetop Success

• Don’t overcrowd the pan: work in batches if needed.
• Keep the heat medium-high; too low and the coating soaks oil, too high and it burns before cooking through.
• Toss the sauce quickly, leave chicken in sauce too long and the crust softens.

FAQ: Why does my honey sesame chicken turn soggy in the pan?

Two common reasons: (1) coating was too thick or wet, so it steamed instead of crisping; (2) you let the chicken sit in the sauce too long. The fix: go lighter on the starch-egg mix, fry hotter and faster, and always add sauce right at the end, tossing only until coated.

Air Fryer Honey Sesame Chicken (Crispy, Less Oil)

If you want all the crisp with half the oil, the air fryer method is your best friend. It keeps the chicken light yet crunchy and frees you from standing over a hot pan. The trick is spacing, air fryers rely on circulation, not deep oil baths, so crowding is the enemy.

Step 1: Prep and Coat

Cut chicken breast into bite-sized cubes and pat dry. Whisk one egg, then coat chicken lightly. Toss in cornstarch (or tapioca starch for gluten-free), shaking off extra so each piece has a thin, even layer.

Pro tip: Spray the coated chicken lightly with oil to help the crust turn golden in the air fryer.

Step 2: Air Fry to Crisp

Preheat the air fryer to 380°F (193°C). Arrange chicken pieces in a single layer in the basket, leaving space between them. Cook 12–14 minutes, shaking the basket halfway through. For extra crunch, mist with a touch more oil at the halfway point. Chicken should be golden and cooked through (165°F internal temp).

Step 3: Cook Veggies and Sauce on the Stovetop

While chicken air-fries, heat a skillet with a drizzle of oil. Sauté green beans and yellow bell pepper for 2–3 minutes until crisp-tender. Add your whisked honey sesame sauce (honey, soy/tamari, rice vinegar, sweet chili sauce, sesame oil) and simmer 1–2 minutes until glossy.

Step 4: Toss Together

Once the air fryer chicken is crisp, immediately transfer to the skillet. Toss everything quickly to coat in the sauce. Finish with sesame seeds before serving.

Quick Tips for Air Fryer Success

• Don’t stack chicken: overlapping pieces won’t crisp evenly.
• Flip or shake at the halfway mark for all-over crunch.
• Cook veggies separately, never in the basket, so they stay crisp, not shriveled.

FAQ: Can I air fry honey sesame chicken ahead of time?

Yes, but store chicken and sauce separately. Air-fry the chicken, cool it, then refrigerate up to 3 days. To reheat, pop it back in the air fryer at 375°F for 4–5 minutes until re-crisped, then toss with freshly heated sauce before serving.

Oven-Baked Honey Sesame Chicken (Hands-Off Meal Prep)

When you need a big batch of honey sesame chicken without babysitting a skillet, the oven method has your back. It’s not quite as lightning-crisp as frying, but it’s healthier, reliable, and perfect for meal prep. The finishing broil gives you that restaurant-style golden edge.

Step 1: Prep and Coat

Cube chicken breast into 1-inch pieces, pat dry, and dip lightly in beaten egg. Dredge with cornstarch or tapioca starch, shaking off excess. Line a baking sheet with parchment or foil, then arrange the chicken pieces so they don’t touch. Lightly mist with oil spray, this makes all the difference for browning.

Step 2: Bake to Perfection

Preheat oven to 400°F (204°C). Bake chicken for 18–20 minutes, flipping once at the halfway mark. For extra crispness, switch to broil for the last 2–3 minutes, watching closely so the coating turns golden but not burned.

Step 3: Make the Veggies & Sauce

While chicken bakes, stir-fry green beans and yellow bell pepper in a skillet for 2–3 minutes. Whisk together honey, soy/tamari, rice vinegar, sweet chili sauce, and sesame oil, then pour into the pan. Simmer until slightly thickened and glossy.

Step 4: Toss & Serve

When chicken is done, add it straight into the skillet with sauce and veggies. Toss quickly to coat, sprinkle with sesame seeds, and serve hot.

Quick Tips for Oven Success

• Spread pieces evenly on the tray, overcrowding = steaming, not crisping.
• A light oil spray before baking and again before broiling boosts crunch.
• If prepping ahead, bake chicken, cool completely, and store separately from sauce.

FAQ: Can I meal-prep honey sesame chicken in the oven?

Absolutely. Bake the chicken, let it cool, and refrigerate up to 4 days or freeze up to 2 months. Reheat in a 375°F oven for 8–10 minutes (or 5–6 minutes in the air fryer) until crisp, then toss with freshly warmed sauce and veggies just before serving.

Panda Express Honey Sesame Chicken vs Homemade (Nutrition & Cost)

One of the biggest reasons people try a Panda Express Honey Sesame Chicken copycat at home isn’t just flavor, it’s control. You decide how sweet, how salty, how oily. Let’s put it side by side with the restaurant’s version so you can see exactly what you’re gaining.

Nutrition Breakdown (Per Serving)

Values are estimates based on standard ingredients. Actual numbers vary depending on brand and substitutions.

Key takeaways:

• Calories: You shave off ~130–140 per serving by cooking at home.
• Fat: Drops by half (air fryer being the leanest).
• Sugar: You cut the sweetness almost in half without losing flavor.
• Sodium: Still savory, but 300mg lower, important if you’re watching salt.

Cost Comparison (Approx. per Serving)

Even factoring in pantry staples like soy sauce and vinegar, the homemade route costs less than half. And if you’re cooking for four, the savings stack up, dinner for ~$12 vs. ~$36 at Panda.

Why the Homemade Version Wins

• Portion control: No oversized combo boxes tempting you to overeat.
• Customizable: Lower sugar, gluten-free swaps, more veggies.
• Fresher taste: Crisp veggies straight from the skillet, not a steam tray.
• Budget-friendly: Cook once, eat multiple meals, freeze leftovers.

FAQ: Is homemade honey sesame chicken really healthier?

Yes, mostly because you’re cutting back on oil and sugar while keeping protein high. You also avoid additives and MSG sometimes used in fast food kitchens. It’s not “diet food,” but it’s a balanced way to satisfy that Panda Express craving without the next-day sluggishness.

Flavor Variations & Protein Swaps (Spicy, Tofu, Shrimp, Beef)

The beauty of a honey sesame chicken copycat is that once you master the sauce and coating, you can remix it endlessly. Think of the glaze as a template: sweet, tangy, nutty, a little spicy if you want. The protein and veggies? Totally up to you.

Spicy Upgrade

If the sweetness feels a bit too tame, turn up the heat:

• Add red pepper flakes when you stir-fry the veggies.
• Swap sweet chili sauce for sambal oelek or sriracha for a sharper kick.
• Drizzle with chili oil just before serving for a restaurant-style finish.

Protein Swaps

• Tofu: Use extra-firm tofu, press out excess water, then cube and coat just like chicken. Air fry or bake until crisp before tossing in sauce.
• Shrimp: Peel and devein, coat lightly in starch (skip the egg), and pan-fry or air fry for 6–8 minutes until pink and curled. Toss quickly in sauce.
• Beef: Flank steak or sirloin, thinly sliced. Coat in starch, stir-fry hot and fast—sauce clings beautifully.
• Chicken thighs: Juicier than breast, more forgiving if slightly overcooked.

Veggie Add-Ins

• Snap peas: Keep that crisp crunch.
• Broccoli florets: Blanch first, then toss in sauce.
• Mushrooms: Add an earthy depth, especially with beef.

Quick Idea Combos

• Spicy Beef & Broccoli Honey Sesame – for when you want hearty, takeout-style satisfaction.
• Air Fryer Tofu & Snap Peas Honey Sesame – lighter, plant-based, weekday version.
• Shrimp & Red Pepper Honey Sesame – fast-cooking, seafood twist in under 20 minutes.

FAQ: Can I just use frozen veggies?

Yes, just thaw and pat dry first. Toss them quickly in the sauce to warm through. They won’t be as crisp as fresh, but the flavor payoff is still excellent, and it’s a great time-saver on busy nights.

What to Serve with Honey Sesame Chicken

Even the best honey sesame chicken copycat needs good company on the plate. Panda Express usually pairs it with chow mein or fried rice, but at home you can build a spread that feels fresher, lighter, or more indulgent, depending on your mood.

This dish pairs perfectly with fluffy rice, but it’s even better alongside Easy Chicken Fried Rice or Lo Mein Noodles. For a lighter option, try it with a refreshing Asian Cucumber Salad.

Classic Pairings (Better-Than-Takeout Vibes)

• Fried Rice – A quick veggie fried rice makes the perfect backdrop for saucy chicken.
• Lo Mein or Stir-Fry Noodles – Tossed with sesame oil and garlic, these soak up every drop of glaze.
• Steamed Jasmine or Coconut Rice – Neutral but aromatic, balances the sweet-sour sauce.

Fresh & Lighter Sides

• Asian Cucumber Salad – Cool, crisp, and tangy, a refreshing contrast.
• Garlic Stir-Fried Greens (bok choy, spinach, or kale) – Brings earthy balance to the sweetness.
• Pickled Veggies – Quick-pickled carrots or radish add bite and brightness.

Fusion & Fun

• Honey Sesame Chicken Rice Bowls – Layer with rice, avocado, cucumber, and a drizzle of chili mayo.
• Lettuce Wraps – Scoop chicken and veggies into crisp romaine or butter lettuce leaves.
• Asian Slaw – Shredded cabbage, carrots, sesame dressing, adds crunch without heaviness.

Quick Serving Tips

• If you’re making a meal-prep batch, divide chicken and rice/noodles into containers and add a side of cucumber salad or steamed broccoli.
• For a family-style dinner, serve in shallow bowls and top with extra sesame seeds and green onion.

FAQ: What’s the best carb to serve with honey sesame chicken?

Rice wins for versatility, plain steamed rice soaks up the sauce without competing. But if you want texture, fried rice or stir-fried noodles elevate the dish into a full takeout-style meal. For a lighter option, try cauliflower rice or spiralized zucchini noodles.

Make-Ahead, Storage & Reheating (Stay-Crispy Tactics)

One of the perks of making a honey sesame chicken copycat at home is that you can stretch it into tomorrow’s lunch, or even stash some away for a busy weeknight. The challenge? Keeping that signature crisp from turning limp. Here’s how to do it right.

Freeze leftovers in small portions for easy weeknight dinners. If you’re into planning ahead, check out my Meal Prep Chicken Recipes for more freezer-friendly ideas.

To reheat, use the air fryer at 375°F for 4–5 minutes or the oven at 375°F for 8–10 minutes. Warm sauce separately and toss just before serving for max crisp.

Make-Ahead Prep

• Chicken coating: Cube, egg-wash, and starch-dredge the chicken up to 4 hours in advance. Store covered in the fridge until ready to cook.
• Sauce: Whisk all sauce ingredients and refrigerate in a sealed jar for up to 5 days. Just give it a quick shake before using.
• Veggies: Trim and slice (especially green beans and bell peppers) up to 2 days ahead. Keep them dry in airtight containers.

Storage

• Fridge: Store cooked chicken and sauce separately in airtight containers. Both keep well for 3–4 days.
• Freezer: Cooked chicken freezes beautifully, lay in a single layer on a tray, then transfer to freezer bags. Lasts up to 2 months. Sauce also freezes fine in small portions.

Freeze leftovers in small portions for easy weeknight dinners. If you’re into planning ahead, check out my Meal Prep Chicken Recipes for more freezer-friendly ideas.

Reheating (Stay-Crispy Secrets)

• Air fryer: Best option, reheat chicken at 375°F for 4–5 minutes until crisp, then toss with warm sauce.
• Oven: 375°F for 8–10 minutes on a baking sheet. Sauce separately on the stovetop.
• Skillet: Medium heat, light oil. Toss chicken just to re-crisp before saucing.

Tip: Avoid microwaving chicken, it steams and kills the crunch. If you must, do 30-second bursts and accept a softer texture.

Quick Pro Tips

• Always keep chicken and sauce separate until the last minute. That’s the golden rule for crunch.
• If meal prepping, pack sauce in a small container so you can drizzle and toss right before eating.
• Freeze in small portions for easy grab-and-go weeknight dinners.

FAQ: Can I freeze honey sesame chicken after saucing?

Technically, yes, but the coating will lose its crisp when thawed. For best results, freeze the chicken plain (already cooked and crisped), then add freshly warmed sauce after reheating.

Honey Sesame Chicken FAQs (People Also Ask Targets)

Troubleshooting Honey Sesame Chicken (Quick Fixes)

Even with a solid recipe, honey sesame chicken can go sideways fast, soggy crust, burnt sauce, bland flavor. Instead of tossing a ruined batch, here’s how to catch problems early and fix them like a pro.

Problem 1: The Chicken Isn’t Crispy

Why it happens:

• Coating too thick (egg + starch paste instead of a thin dusting).
• Pan too crowded, steam builds instead of crisping.
• Heat too low.

Fix:
Keep the coating light and dry, cook in small batches, and aim for medium-high heat so oil sizzles on contact.

Problem 2: Sauce Turned Too Runny

Why it happens:

• Not enough starch in the mix.
• Didn’t simmer long enough to reduce.

Fix:
Whisk 1 tsp cornstarch with 1 Tbsp water, then stir into the bubbling sauce. It’ll tighten in under a minute.

Problem 3: Sauce Too Sweet or Too Salty

Why it happens:

• Heavy hand with honey or soy sauce.

Fix:
Balance sweetness with a splash more vinegar or chili sauce. Balance salt with a little water + squeeze of lemon or more veggies to dilute.

Problem 4: Coating Falls Off the Chicken

Why it happens:

• Chicken wasn’t patted dry.
• Sauce was added before the crust set.

Fix:
Always dry chicken well before dredging, and fry until crust is firm before tossing in sauce.

Problem 5: Burnt Sauce or Bitter Flavor

Why it happens:

• Heat was too high when adding sauce.
• Left in the pan too long.

Fix:
Always add sauce over medium heat, stir constantly, and toss chicken through quickly—sauce should bubble and cling, not reduce into caramel.

FAQ: How do I keep honey sesame chicken tasting fresh for leftovers?

Store chicken and sauce separately. Re-crisp chicken in an air fryer or oven, warm sauce on the stovetop, then toss together right before eating. This way, the texture stays closer to fresh-cooked and avoids that dreaded soggy chew.

Best Panda Express Honey Sesame Chicken (Healthy Copycat Recipe)

Skip the takeout line and make this Panda Express honey sesame chicken copycat at home—crispy chicken bites tossed in a tangy-sweet honey sesame sauce with green beans and bell peppers. Ready in 35 minutes, healthier, and customizable for stovetop, air fryer, or oven.

Print Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Main Dish

Cuisine Chinese-American

Servings 4 Serves

Calories 370 kcal

Equipment

• Skillet or wok
• Air fryer (optional)
• Oven & baking sheet (optional)
• Mixing bowls
• Tongs
• Measuring cups/spoons

Ingredients

  

Chicken & Coating

• 1 ½ lbs chicken breast cubed
• 1 large egg beaten
• ½ cup cornstarch or tapioca starch for gluten-free
• 2 –3 tbsp neutral oil for pan-frying; or spray oil for air fryer/oven

Sauce

• ¼ cup honey
• 3 tbsp soy sauce or tamari for gluten-free
• 2 tbsp rice vinegar or apple cider vinegar
• 2 tbsp sweet chili sauce sub sriracha + honey for more spice
• 1 tsp sesame oil
• 1 tbsp sesame seeds

Vegetables

• 1 cup green beans trimmed
• 1 yellow bell pepper sliced

Substitutions:

• Protein: chicken thighs shrimp, beef, or tofu.
• Veggies: broccoli snap peas, or mushrooms.

Instructions

 

Prep the chicken:

• Pat chicken cubes dry. Coat with beaten egg, then dredge in cornstarch, shaking off excess.
• Pro Tip: A thin, even coat crisps better than a heavy dredge.

Cook the chicken:

• Stovetop: Heat oil in skillet; fry chicken 5–7 min until golden and cooked through.
• Air Fryer: Spray chicken lightly with oil; air fry at 380°F for 12–14 min, shaking halfway.
• Oven: Bake at 400°F for 18–20 min, flipping once; broil 2–3 min for crisp.

Stir-fry veggies:

• In a hot skillet, sauté green beans and bell pepper 2–3 min until crisp-tender.

Lake the sauce:

• Whisk honey, soy/tamari, vinegar, chili sauce, and sesame oil. Pour into skillet, simmer 1–2 min until glossy.

Combine & serve:

• Toss chicken in sauce with veggies, sprinkle sesame seeds, and serve hot with rice or noodles.

Notes

Nutrition Information (per serving, stovetop version)

SERVING: 1 | CALORIES: 370 kcal | CARBOHYDRATES: 32 g | PROTEIN: 30 g | FAT: 12 g | SATURATED FAT: 2.5 g | CHOLESTEROL: 135 mg | SODIUM: 650 mg | POTASSIUM: 480 mg | FIBER: 2 g | SUGAR: 10 g | VITAMIN A: 150 IU | VITAMIN C: 45 mg | CALCIUM: 60 mg | IRON: 2 mg

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Price of Recipe

Total cost: ~$12 for 4 servings

• Chicken: $7
• Vegetables: $3
• Sauce ingredients: ~$2 (pantry staples like honey, soy, vinegar)

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Recipe Notes

• Storage: Store chicken and sauce separately. Refrigerate up to 4 days or freeze chicken up to 2 months.
• Reheating: Air fryer 375°F for 4–5 min or oven 375°F for 8–10 min. Sauce warmed separately.
• Variations: Make it spicy with chili oil or sriracha, swap protein (shrimp, beef, tofu), or add extra veggies (broccoli, snap peas).
• Diet: Gluten-Free (with tamari + tapioca starch), Lower Sugar option

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Call-to-Action (CTA)

Did you try this better-than-takeout honey sesame chicken copycat? ⭐ Leave a rating, share it with friends, and drop a comment below, I’d love to hear how you served it!

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Conclusion

Homemade Panda Express Honey Sesame Chicken proves that takeout flavors don’t have to come with extra oil, sugar, or cost. In just 35 minutes, you get crisp chicken, glossy sauce, and fresh veggies, all with the flexibility to swap proteins or cooking methods.

Cooking this at home isn’t just about saving money, it’s about gaining control. You choose the sweetness, the spice, even the crunch. That’s the beauty of a good copycat recipe: it respects the original but leaves room for your taste and your lifestyle.

This homemade honey sesame chicken hits the same sweet-savory notes, but you decide the oil, the sweetness, and (finally) the crisp factor. (Source of inspiration: see Panda Express official page for their Honey Sesame Chicken description.)

Call-to-Action

Did this honey sesame chicken copycat hit the spot? ⭐ If you loved it, share this recipe, or try my Easy Sweet and Sour Chicken next for another takeout favorite at home.

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