Name: Gluten-Free Dairy-Free Honey Sesame Chicken (Panda Express Copycat)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Asian/American Chinese
Ingredients: 1 egg; ½ teaspoon salt; ½ teaspoon ground black pepper; 1 tablespoon olive oil; ⅔ cup gluten-free all-purpose flour; 3 tablespoons cornstarch; ½ teaspoon baking soda; 2 chicken fillets (about 10–12 oz), cut into strips; 1 yellow bell pepper, sliced into thin strips; ⅔ cup green beans, cut into 1–2 in pieces; Vegetable oil for frying; 1 tablespoon white sesame seeds; ½ cup honey; ⅓ cup gluten-free hot sauce; 1 tablespoon apple cider vinegar; 1 tablespoon lemon juice; ½ cup filtered water; 1 tablespoon cornstarch (for sauce)

A healthier twist on a takeout favorite, this gluten-free and dairy-free honey sesame chicken is just as satisfying as the original. I make it with crispy fried chicken strips coated in a sweet, tangy honey sesame sauce, paired with fresh vegetables for color and crunch.

Why You’ll Love This Recipe

I love this recipe because it’s a comfort-food classic that fits a gluten-free and dairy-free lifestyle without sacrificing flavor or texture. The crispy coating stays light and crunchy, while the sauce has that perfect balance of sweet, tangy, and mildly spicy. I also enjoy that I can make it fresh at home with better-quality ingredients, plus I can tweak the spice level to my taste. It’s my go-to for when I want a takeout-style dinner without leaving my kitchen.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 egg
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon olive oil
⅔ cup gluten-free all-purpose flour
3 tablespoons cornstarch
½ teaspoon baking soda
2 chicken fillets (about 10–12 oz), cut into strips
1 yellow bell pepper, sliced into thin strips
⅔ cup green beans, cut into 1–2 in pieces
Vegetable oil for frying
1 tablespoon white sesame seeds
½ cup honey
⅓ cup gluten-free hot sauce
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
½ cup filtered water
1 tablespoon cornstarch (for sauce)

Directions

I start by beating the egg, salt, pepper, and olive oil in a bowl until smooth.
In another bowl, I whisk together the gluten-free flour, cornstarch, and baking soda.
I dip each chicken strip into the egg mixture, making sure it’s fully coated.
Then, I roll the chicken in the flour mixture, shaking off any excess.
I heat vegetable oil in a skillet to about 350°F and fry the chicken until golden brown, around 6–7 minutes, flipping halfway through. I let them drain on paper towels.
In a separate pan, I sauté the yellow bell pepper and green beans in a bit of oil until tender, about 5 minutes.
For the sauce, I combine honey, hot sauce, apple cider vinegar, lemon juice, water, and cornstarch in a saucepan and cook until gently boiling and thickened.
I toss the fried chicken and vegetables in the sauce, stirring until everything is well coated.
I finish by sprinkling sesame seeds on top before serving.

Servings and timing

This recipe makes 4 servings.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

I sometimes swap the yellow bell pepper for red or orange for a sweeter note. If I want more heat, I add extra hot sauce or a pinch of chili flakes. For a lighter version, I bake the chicken strips at 400°F for 18–20 minutes instead of frying. Tofu works wonderfully as a plant-based alternative.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I use a skillet to keep the coating crispy, but the microwave works if I’m short on time. If the sauce thickens too much, I add a splash of water when reheating.

FAQs

How do I make this recipe egg-free?

I replace the egg with aquafaba (chickpea water) or an egg replacer, which helps the coating stick just as well.

Can I use regular flour instead of gluten-free flour?

Yes, if I’m not cooking for someone with gluten intolerance, regular all-purpose flour works fine.

How do I make the sauce spicier?

I add more hot sauce or mix in crushed red pepper flakes for extra heat.

Can I bake the chicken instead of frying?

Yes, I bake at 400°F for 18–20 minutes, flipping halfway. The coating will be slightly less crispy but still delicious.

What can I serve with this dish?

I like serving it with steamed rice, cauliflower rice, or stir-fried noodles to soak up the extra sauce.

Conclusion

This gluten-free and dairy-free honey sesame chicken is one of my favorite ways to enjoy a Panda Express-inspired meal at home. I love that it’s crispy, saucy, and flavorful while using better-for-me ingredients. Whether I fry or bake the chicken, it’s always a hit for weeknight dinners or a homemade takeout night.