Copycat Panda Express Sesame Chicken Recipe

This copycat Panda Express sesame chicken recipe gives you that sticky, slightly sweet, toasty glaze at home in about 35 minutes. It’s the kind of weeknight dinner that feels more satisfying than takeout because you actually control what goes in it.

The chicken comes out crispy on the outside, tender inside, and coated in a sauce that clings to every piece. No special equipment needed, just a skillet and a few pantry staples.

Why I Love This Recipe

The sauce hits that specific balance of salty, sweet, and toasty that makes it hard to stop eating. The sesame oil and toasted sesame seeds do a lot of work in a very short time.

What I keep coming back to is the texture. The light cornstarch coating gives the chicken a crisp edge that holds up even after you toss it in the sauce, so it never goes soggy.

It also comes together in one pan after the chicken is fried, which makes cleanup faster than ordering delivery.

Recipe Ingredients

• 1.5 lbs boneless, skinless chicken thighs – Thighs stay juicier than breast meat under high heat; cut into 1-inch pieces
• 3 tbsp cornstarch (for coating) – Creates the light crisp crust on the chicken
• 1/2 tsp salt – For seasoning the chicken before coating
• 1/4 tsp black pepper – Basic seasoning for the raw chicken
• 3 tbsp vegetable oil – Neutral oil for pan-frying; canola works too
• 3 tbsp soy sauce – The salt base of the sauce; use low-sodium if you prefer
• 2 tbsp hoisin sauce – Adds a slightly sweet, ferky depth to the glaze
• 1 tbsp rice vinegar – Cuts through the sweetness with a clean, mild acidity
• 1 tbsp honey – Gives the glaze its sticky coating
• 1 tsp sesame oil – Stirred in at the end for toasty aroma; do not cook it down
• 2 tsp sugar – Balances the vinegar and rounds out the sauce
• 2 cloves garlic, minced – Fresh garlic gives the sauce a sharper edge than powder
• 1 tsp fresh ginger, grated – Adds a slight warmth; jarred ginger works in a real pinch
• 1 tbsp cornstarch + 2 tbsp water (slurry) – Thickens the sauce to a proper glaze consistency
• 1 tbsp toasted sesame seeds – For garnish and crunch on the finished dish
• 2 green onions, sliced – Sliced thin for garnish; adds a fresh, mild bite at the end

Variations / Substitutions

• Chicken breast instead of thighs – Breast works fine but dries out faster, so pull it from the heat as soon as the coating is golden, around 3 to 4 minutes per side.
• Tamari instead of soy sauce – Makes the recipe fully gluten-free as long as your hoisin is also certified gluten-free.
• Maple syrup instead of honey – The sauce gets a slightly deeper, less floral sweetness; use the same 1 tbsp.
• Red pepper flakes for heat – Add 1/4 to 1/2 tsp to the sauce with the garlic if you want a mild kick without changing the overall flavor much.
• Agave instead of sugar – Works the same way; use 1.5 tsp since agave is sweeter than granulated sugar.
• Lime juice instead of rice vinegar – Brighter and slightly more citrusy, still cuts the sweetness cleanly.

If you enjoy this style of sticky pan sauce, Copycat Panda Express Orange Chicken is worth making next.

How To Make Sesame Chicken

Step 1: Coat the Chicken

Toss the 1.5 lbs of chicken pieces in a bowl with the 3 tbsp cornstarch, 1/2 tsp salt, and 1/4 tsp black pepper until every piece is evenly coated. You want a dry, thin layer, not a thick batter, so shake off any excess before the chicken goes in the pan.

Let the coated chicken sit for about 3 minutes while your pan heats up. This short rest helps the cornstarch adhere so pieces do not drop their coating mid-fry.

Step 2: Fry the Chicken

Heat the 3 tbsp vegetable oil in a large skillet over medium-high heat until it shimmers, about 1 to 2 minutes. Add the chicken in a single layer, working in 2 batches if your pan is crowded, and cook for 3 to 4 minutes per side until the coating is golden and the internal temperature reads 165°F (74°C).

Crowding the pan steams the chicken instead of searing it, and you lose that crisp edge. Transfer the cooked pieces to a plate and leave any leftover oil in the pan.

Step 3: Whisk the Sauce

While the chicken rests on the plate, mix the 3 tbsp soy sauce, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, 1 tbsp honey, 2 tsp sugar, 1 tsp sesame oil, the 2 cloves minced garlic, and 1 tsp grated ginger together in a small bowl. In a separate small cup, stir together the 1 tbsp cornstarch and 2 tbsp water until smooth.

Keep them separate for now. You will add the cornstarch slurry after the sauce goes into the pan, not before, so it thickens at the right moment.

Step 4: Simmer the Glaze

Pour the sauce mixture into the same skillet over medium heat and let it bubble for about 1 minute, stirring as the garlic and ginger start to cook. Then stir in the cornstarch slurry and cook for another 1 to 2 minutes, stirring constantly, until the sauce thickens and coats the back of a spoon.

The sauce should look glossy and slightly reduced, not watery. If it thickens too fast and looks pasty, add 1 tbsp of water and stir.

Step 5: Toss and Garnish the Chicken

Add the fried chicken back into the pan and toss to coat every piece in the glaze over medium heat for about 1 minute. Transfer to a serving plate, scatter the 1 tbsp toasted sesame seeds and sliced 2 green onions over the top, and serve immediately while the coating is still glossy and the edges are crisp.

Recipe Tips

• Dry the chicken before coating. Pat the pieces dry with paper towels before adding the cornstarch. Any surface moisture turns the coating gummy instead of crispy.
• Use a wide skillet, not a saucepan. More surface area means more direct contact with the oil, which is what gives you that golden color rather than a pale, soft exterior.
• Don’t stir constantly while frying. Let the chicken sit undisturbed for the first 2 to 3 minutes so the crust sets before you flip. Moving it too early tears the coating.
• Add the sesame oil off the heat or at the very end. Cooking sesame oil at high heat for too long dulls its flavor; you want that toasty note to come through in the finished sauce.

Cook times by batch size and pan type:

How To Store

• Refrigerate – Store leftovers in an airtight container for up to 3 days. The coating softens in the fridge, which is normal.
• Reheating – A dry skillet over medium heat for 3 to 4 minutes brings back most of the crispness. The microwave works but leaves the chicken soft.

What To Serve With Sesame Chicken

Steamed jasmine rice is the most natural base because the neutral, slightly sticky grains soak up the excess glaze without competing with it. Stir-fried broccoli or snap peas work well alongside, since their slight bitterness and crunch give the plate some contrast against the sweet, sticky chicken. A simple cucumber salad dressed with a little rice vinegar and a pinch of salt also cuts through the richness cleanly.

Frequently Asked Questions

Can I make the sauce ahead of time?

Yes. Mix the sauce ingredients (without the cornstarch slurry) up to 3 days in advance and refrigerate in a jar. Stir in the slurry only when you are ready to cook it.

Can I bake the chicken instead of frying it?

Yes, though the coating will be less crispy. Bake at 425°F (220°C) on a wire rack set over a sheet pan for 18 to 20 minutes, then toss in the glaze.

My sauce turned out gloopy. What went wrong?

Too much cornstarch slurry or cooking it too long. Add 1 to 2 tbsp of water to the pan and stir over low heat until it loosens to a glossy consistency.

Can I use frozen chicken?

Yes, but thaw it completely first and dry it very well. Ice crystals left on the surface create steam in the pan and prevent the crust from forming properly.

—

Sesame Chicken Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 tbsp cornstarch (for coating)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp vegetable oil
• 3 tbsp soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sesame oil
• 2 tsp sugar
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp cornstarch + 2 tbsp water (slurry)
• 1 tbsp toasted sesame seeds
• 2 green onions, sliced

Method

 

1. Toss chicken pieces with 3 tbsp cornstarch, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. Rest for 3 minutes.
2. Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Fry chicken in a single layer, in batches, for 3 to 4 minutes per side until golden and cooked through to 165°F (74°C). Transfer to a plate.
3. Whisk together 3 tbsp soy sauce, 2 tbsp hoisin, 1 tbsp rice vinegar, 1 tbsp honey, 2 tsp sugar, 1 tsp sesame oil, 2 cloves minced garlic, and 1 tsp grated ginger in a small bowl. In a separate cup, stir 1 tbsp cornstarch with 2 tbsp water until smooth.
4. Pour the sauce into the same skillet over medium heat and stir for 1 minute. Add the cornstarch slurry and stir for 1 to 2 minutes until the glaze thickens and looks glossy.
5. Return the chicken to the pan and toss in the glaze for 1 minute over medium heat. Transfer to a serving plate and top with 1 tbsp toasted sesame seeds and sliced green onions.

Notes

The sesame oil goes into the sauce mixture before cooking, not added separately at the end of a long simmer, so its flavor stays noticeable. If you want a little heat, a pinch of red pepper flakes added to the sauce in step 3 does the job without changing much else. Leftovers reheat best in a dry skillet rather than a microwave.