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A lighter, healthier copycat version of Panda Express honey sesame chicken featuring crispy battered chicken strips, sautéed yellow bell peppers and green beans, all coated in a sweet-and-savory honey sesame sauce. Naturally gluten-free and dairy-free.

Ingredients

Scale
  • 1 egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons olive oil (plus 1 tablespoon for sautéing veggies)
  • 2/3 cup gluten-free all-purpose flour
  • 3 tablespoons cornstarch
  • 1/2 teaspoon baking soda
  • 2 chicken fillets (about 10–12 oz), cut into strips
  • 1 yellow bell pepper, seeds and stem removed, sliced into thin strips
  • 2/3 cup green beans, trimmed and cut into 1–2 inch pieces
  • Vegetable oil for frying (enough for 1–1 1/2 inches deep, approx. 350°F)
  • 1 tablespoon white sesame seeds
  • 1/2 cup honey
  • 1/3 cup gluten-free hot sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup filtered water
  • 1 tablespoon cornstarch (for sauce thickening)

Instructions

  1. Cut chicken fillets into strips.
  2. Remove seeds and stem from the yellow bell pepper and slice into thin strips.
  3. Trim green beans and cut into 1–2 inch pieces.
  4. Beat one egg with 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, and 1 tablespoon olive oil until smooth.
  5. Whisk together 2/3 cup gluten-free all-purpose flour, 3 tablespoons cornstarch, and 1/2 teaspoon baking soda in a separate bowl.
  6. Dip each chicken strip into the egg mixture, coating thoroughly.
  7. Roll the egg-coated chicken in the flour mixture and shake off excess.
  8. Heat vegetable oil in a skillet or wok to 1–1 1/2 inches deep (about 350°F).
  9. Fry chicken strips for 6–7 minutes, turning halfway, until golden and crispy.
  10. Use a slotted spoon to transfer fried chicken to a paper-towel-lined plate to drain excess oil.
  11. Heat 1 tablespoon olive oil in a clean skillet over medium-high heat.
  12. Stir-fry bell pepper strips and green beans for about 5 minutes until tender but still vibrant.
  13. In a saucepan over medium heat, whisk together honey, hot sauce, apple cider vinegar, lemon juice, water, and 1 tablespoon cornstarch; bring to a gentle boil, whisking constantly until thick and smooth.
  14. Add the fried chicken and sautéed veggies to the sauce and toss to coat; warm together for 2–3 minutes.
  15. Sprinkle white sesame seeds over the finished chicken and serve with rice or on its own.

Notes

Egg acts as a glue for the coating; aquafaba or commercial egg replacers work for egg-free variations., Choose fine table salt; sea salt or Himalayan pink salt are good substitutes., Black pepper adds mild heat; omit for milder flavor., Extra virgin olive oil is preferred, but sunflower, avocado, or other veggie oils can be used., Use a light gluten-free all-purpose flour blend (e.g., rice flour, tapioca starch); avoid heavy bean flours., Potato starch or tapioca starch can substitute cornstarch for crispiness., Ensure baking soda is gluten-free if needed., Boneless, skinless chicken breasts offer tender strips., Yellow bell pepper is traditional, but red or green peppers also work., Use neutral oil like sunflower or corn oil for frying., White sesame seeds give nuttiness; mixing black and white seeds adds visual appeal., Adjust hot sauce amount to taste; ensure gluten-free if needed., Freshly squeezed lemon juice brightens the sauce flavor., Store fried chicken separately from sauce and veggies to preserve crispness., Sauce can be made ahead and refrigerated; freezes well up to one month., Reheat chicken using skillet or oven to restore crispiness; microwave softens coating but can be finished in pan., Serve with steamed white rice, brown rice, cauliflower rice, or alone for a lighter meal.

Nutrition

Find it online: https://cookingcrumbs.com/irresistible-honey-sesame-chicken-gluten-free-dairy-free/