Honey Sesame Chicken
User Reviews
4.7
27 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
45 mins
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Servings
4
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Calories
559 kcal
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Course
Main Course
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Cuisine
Asian
Honey Sesame Chicken
Report
You'll love this copycat recipe for a Panda Express Honey Sesame Chicken with perfectly crispy chicken in a sweet & savory sauce.
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Ingredients
For the honey sesame sauce:
- ⅓ cup soy sauce
- ¼ cup honey
- 2 tablespoons tomato paste
- 1 tablespoon garlic paste
- ½ tablespoon ginger paste
- ¼ cup rice wine vinegar
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
For the cornstarch slurry:
- 1 tablespoon cornstarch
- 2 tablespoons water
For the veggies:
- 1 tablespoon extra virgin olive oil
- 1 tablespoon sesame oil
- 2 large yellow bell peppers
- 1 cup fresh green beans
For the chicken:
- 1 lb chicken tenderloins
- 2 large eggs
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup tempura batter mix
- 1 tablespoon cornstarch
- pinch red pepper flakes
- vegetable oil for frying
For garnishing:
- 3 tablespoons sesame seeds
- ½ cup green onions chopped
Instructions
- Prepare the sauce. Combine all ingredients except the cornstarch slurry in a small saucepan. Place over medium heat. Simmer for 10 minutes. ⅓ cup soy sauce, ¼ cup honey, 2 tablespoons tomato paste, 1 tablespoon garlic paste, ½ tablespoon ginger paste, ¼ cup rice wine vinegar, 1 tablespoon brown sugar, 1 tablespoon sesame oil
- In a small bowl, whisk together the cornstarch and water for a cornstarch slurry. Add the slurry to the sauce and whisk. Place a lid over the saucepan and turn off the heat, but keep the pan on the burner. Sauce will thicken as remaining steps are completed. 1 tablespoon cornstarch, 2 tablespoons water
- Meanwhile, saute the veggies. Heat a frying pan over medium high heat. Add the olive oil and sesame oil and swirl to coat the pan. 1 tablespoon extra virgin olive oil, 1 tablespoon sesame oil
- Thinly slice the bell pepper, then cut the pepper slices and green beans into 1” pieces. Add peppers and green beans to the pan and sauté for 10 minutes to soften. 2 large yellow bell peppers, 1 cup fresh green beans
- Add 2 inches of vegetable oil in a wok or a deep skillet. Heat to 350°F. vegetable oil
- Cut the chicken into bite sized pieces. Prepare a dredging station. Combine eggs, salt, and pepper in a bowl and whisk well. In a separate bowl combine tempura, cornstarch, and a pinch of red pepper flakes.1 lb chicken tenderloins, 2 large eggs, 1 teaspoon salt, ½ teaspoon pepper, 1 cup tempura batter mix, 1 tablespoon cornstarch, pinch red pepper flakes
- Dredge the chicken in the eggs, allow excess to drip off the chicken then add to the tempura. Toss to coat.
- Add chicken to the oil and fry for 4 minutes, or until golden brown. Stop to turn the chicken over halfway through. Work in batches and do not overcrowd the oil. The chicken is done when it tests 165ºF inside. Place fried chicken onto a wire rack lined baking sheet as you work. This is our trick for keeping the chicken crispy.
- Add chicken and sautéed veggies to a bowl and pour in the sauce. Toss to coat. Season with sesame seeds and garnish with chopped green onions and more red pepper flakes if you'd like. Serve with rice. 3 tablespoons sesame seeds, ½ cup green onions
Notes
- Store any leftovers in the refrigerator for up to 3 days.
- The calories shown are based on the recipe serving 4, with 1 serving being 1/4 of the chicken and veggies. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
- I used a tempura batter mix, but if you don't have this on hand, use 1/2 cup all-purpose flour and 1/4 cup cornstarch. That cornstarch keeps the chicken crispy!
- Because the rice vinegar can add to the "salty" flavor of the sauce, it's perfectly fine to use a low sodium soy sauce.
- Store any leftovers in the refrigerator for up to 3 days.
- Refer to the article above for more tips and tricks.
Nutrition Information
Show Details
Calories
559kcal
(28%)
Carbohydrates
63g
(21%)
Protein
34g
(68%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
6g
Monounsaturated Fat
8g
Trans Fat
0.02g
Cholesterol
166mg
(55%)
Sodium
1977mg
(82%)
Potassium
928mg
(27%)
Fiber
3g
(12%)
Sugar
23g
(46%)
Vitamin A
794IU
(16%)
Vitamin C
181mg
(201%)
Calcium
128mg
(13%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 559 kcal
% Daily Value*
| Calories | 559kcal | 28% |
| Carbohydrates | 63g | 21% |
| Protein | 34g | 68% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 166mg | 55% |
| Sodium | 1977mg | 82% |
| Potassium | 928mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 23g | 46% |
| Vitamin A | 794IU | 16% |
| Vitamin C | 181mg | 201% |
| Calcium | 128mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
27 reviews
Excellent
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