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Top-down look at chicken pieces coated in glossy honey sauce, scattered sesame seeds, green beans, and bell pepper strips.

Panda Express Honey Sesame Chicken (Gluten-Free)

Chicken strips are battered and fried, then tossed with bell peppers and green beans in a honey hot sauce and topped with sesame seeds.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American Chinese
Calories: 580
Ingredients Method

Ingredients
  

  • 1 egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons olive oil, divided
  • 2/3 cup gluten-free all-purpose flour (80g)
  • 3 tablespoons cornstarch
  • 1/2 teaspoon baking soda
  • 2 chicken fillets, cut into strips (about 10-12 oz)
  • Vegetable oil for frying
  • 1 yellow bell pepper, seeds and stem removed, sliced into thin strips
  • 2/3 cup green beans, cut into 1-2 inch pieces
  • 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
  • 1 tablespoon white sesame seeds

Method
 

  1. Beat egg mixture:

    In a bowl, combine egg, salt, pepper, and 1 tablespoon olive oil; beat until fully blended.

  2. Mix dry ingredients:

    In a separate bowl, mix gluten-free flour, 3 tablespoons cornstarch, and baking soda with a whisk.

  3. Coat chicken strips:

    Coat chicken strips first in the egg mixture, then dredge through the flour mixture, shaking off excess.

  4. Fry chicken strips:

    In a medium skillet, bring vegetable oil to 350°F (175°C) to a depth of 1 to 1 1/2 inches. Fry chicken strips for 6-7 minutes, turning once, until golden. Use a slotted spoon to transfer to paper towels.

  5. Sauté vegetables:

    In another pan over medium-high heat, warm the remaining 1 tablespoon olive oil. Cook bell pepper strips and green beans for 5 minutes, stirring now and then.

  6. Make spicy sauce:

    In a saucepan over medium heat, whisk together honey, hot sauce, apple cider vinegar, lemon juice, water, and 1 tablespoon cornstarch. Heat to a gentle boil, stirring until the mixture thickens and is smooth.

  7. Combine and reheat:

    Add the fried chicken and sautéed vegetables to the saucepan with the sauce. Toss to coat evenly, then reheat for 2-3 minutes.

  8. Garnish and serve:

    Plate the dish, garnish with sesame seeds, and serve.