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.)
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1 egg
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½ teaspoon salt
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½ teaspoon ground black pepper
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1 tablespoon olive oil
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⅔ cup gluten-free all-purpose flour
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3 tablespoons cornstarch
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½ teaspoon baking soda
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2 chicken fillets (about 10–12 oz), cut into strips
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1 yellow bell pepper, sliced into thin strips
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⅔ cup green beans, cut into 1–2 in pieces
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Vegetable oil for frying
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1 tablespoon white sesame seeds
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½ cup honey
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⅓ cup gluten-free hot sauce
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1 tablespoon apple cider vinegar
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1 tablespoon lemon juice
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½ cup filtered water
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1 tablespoon cornstarch (for sauce)
Directions
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I start by beating the egg, salt, pepper, and olive oil in a bowl until smooth.
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In another bowl, I whisk together the gluten-free flour, cornstarch, and baking soda.
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I dip each chicken strip into the egg mixture, making sure it’s fully coated.
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Then, I roll the chicken in the flour mixture, shaking off any excess.
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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.
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In a separate pan, I sauté the yellow bell pepper and green beans in a bit of oil until tender, about 5 minutes.
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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.
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I toss the fried chicken and vegetables in the sauce, stirring until everything is well coated.
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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.
Gluten-Free Dairy-Free Honey Sesame Chicken (Panda Express Copycat)
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop frying and sauté
- Cuisine: Asian/American Chinese
- Diet: Gluten Free
Description
A healthier, gluten-free and dairy-free copycat version of Panda Express’s honey sesame chicken—crispy chicken strips tossed in a sweet and tangy honey sesame sauce.
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)
Instructions
- Beat egg, salt, pepper, and olive oil in a bowl until well combined.
- In another bowl, whisk together gluten-free flour, cornstarch, and baking soda.
- Dip chicken strips in the egg mixture.
- Coat chicken strips in the flour mixture, shaking off excess.
- Heat vegetable oil in a skillet to about 350 °F. Fry chicken strips until golden, about 6–7 minutes, flipping halfway; drain on paper towels.
- In a pan, sauté yellow bell pepper and green beans in oil until tender, about 5 minutes.
- In a saucepan, combine honey, hot sauce, apple cider vinegar, lemon juice, water, and cornstarch; bring to a gentle boil until thickened.
- Combine fried chicken and vegetables in the sauce, stirring to coat evenly; warm together for 2–3 minutes.
- Transfer to a serving plate, sprinkle with sesame seeds, and serve.
Notes
- Egg helps the coating stick—use aquafaba or egg replacer if egg-free.
- Any fine salt works (table, sea, Himalayan).
- Olive or other vegetable oils may be substituted.
- If not gluten-intolerant, regular flour is fine.
- Cornstarch adds extra crispiness—potato or tapioca starch can be used if needed.
- Ensure hot sauce and baking soda are gluten-free.
- Bell pepper color can be varied according to preference.
- Leftovers store in an airtight container in the fridge up to 3 days; reheat in microwave or skillet.
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