I prepared a Gluten Free Honey Sesame Chicken that features tender bite-size chicken thighs dredged in cornstarch and seasoned with salt and pepper. Sizzling garlic, ginger, and a mix of honey, tamari, and rice vinegar create an irresistible flavor profile perfect for your family. Toasted sesame seeds add delightful crunch.

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I’ve been experimenting in my kitchen for a while now and finally perfected a copycat version of that popular honey sesame chicken. This recipe is a twist on the traditional takeout favorite that I know many of us love.

I start with 1 1/2 lbs of boneless, skinless chicken thighs cut into bite-size pieces and coat them in 1/2 cup of cornstarch with a pinch of salt and pepper. Then I fry them in a little oil until they are crispy.

Meanwhile, I whip up a sauce using 3 cloves of minced garlic, 1 tsp of grated ginger, 1/3 cup honey, 1/4 cup tamari and 1/4 cup rice vinegar. I toss in 2 tbsp toasted sesame seeds for extra crunch.

This Honey Sesame Chicken is a healthier, gluten free version of the classic dish and a great option for meal prep that the whole family will enjoy.

Why I Like this Recipe

I like this recipe because the crispy chicken and the sweet, tangy sauce just melt in my mouth. I love that it’s really simple to make, even when I’m in a rush, and the flavors always come out just right. I also appreciate that it’s a healthier twist on classic takeout, plus its gluten-free and dairy-free, which makes it easier on my stomach. Lastly, it always reminds me of family dinners, making every meal feel extra special.

Ingredients

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Chicken thighs: high quality protein that makes the dish hearty and flavorful.
Cornstarch: gives a super crispy coating when fried and adds a nice crunch.
Honey: a natural sweetener to balance the tangy and spicy sauce perfectly.
Tamari: a savory gluten free soy sauce that infuses the dish with deep umami notes.
Rice vinegar: adds a light, sour tang that brightens up all the flavors.
Garlic and ginger: these aromatic ingredients deliver warmth and punch in every bite.
Sesame seeds: crunchy garnish with healthy fats and a subtly nutty flavor essence.
Tomato ketchup: adds a tangy kick of sweetness contributing color and slight acidity.

Ingredient Quantities

1 1/2 lbs boneless, skinless chicken thighs, cut into bite-size pieces

1/2 cup cornstarch

Salt and pepper, to taste

Cooking oil for frying

3 cloves garlic, minced

1 tsp freshly grated ginger

1/3 cup honey

1/4 cup tamari (gluten-free soy sauce)

1/4 cup rice vinegar

1/2 cup water

2 tbsp tomato ketchup

1/4 tsp red pepper flakes (optional)

2 tbsp toasted sesame seeds

How to Make this

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1. Start by cutting the chicken thighs into bite-size pieces, then season them with salt and pepper, and toss in the cornstarch until they’re well coated.

2. Heat enough cooking oil in a large skillet over medium-high heat, then fry the chicken in batches until it turns a nice golden brown. Remove the chicken and let it drain on paper towels.

3. In a separate pan, add a little bit of oil and toss in the minced garlic and grated ginger. Sauté them for about one minute until they become fragrant.

4. Pour in the honey, tamari, rice vinegar, water, and tomato ketchup into the pan with the garlic and ginger.

5. If you like a bit of heat, add the red pepper flakes now, then stir everything together.

6. Bring the mixture to a gentle simmer over medium heat and let it cook for about 3-4 minutes so it thickens slightly.

7. Once the sauce is ready, add back the fried chicken pieces and stir well to coat each piece evenly.

8. Let the chicken simmer in the sauce for another 1 or 2 minutes to let the flavors really blend.

9. Remove the pan from the heat and sprinkle the toasted sesame seeds over the chicken.

10. Serve your honey sesame chicken hot with your favorite side dish, and enjoy your meal!

Equipment Needed

1. A sharp knife for cutting the chicken and a cutting board.
2. A mixing bowl to toss the chicken pieces with salt, pepper, and cornstarch.
3. A large skillet for frying the chicken in batches.
4. A spatula or tongs to turn the chicken pieces while frying.
5. Paper towels for draining the fried chicken.
6. Another pan for sautéing the garlic and ginger and making the sauce.
7. Measuring cups and spoons to get the honey, tamari, rice vinegar, water, and ketchup just right.
8. A wooden spoon for stirring the sauce.
9. A serving plate or dish to present your honey sesame chicken.

FAQ

Q: Can I use chicken breast instead of thighs? A: Yeah, you can but the thighs give more flavor and stay juicier. Using breast might make it a bit drier.

Q: Can I bake the chicken instead of frying it? A: Sure, you can bake it. Just know that you might miss out on that crispy goodness. Bake at 425°F for about 20-25 minutes and flip halfway through.

Q: Is tamari the same as soy sauce? A: Not exactly. Tamari is a gluten-free soy sauce. If you're not avoiding gluten, regular soy sauce works too, but the taste might change a bit.

Q: Can I change the spice level? A: Definitely. The red pepper flakes are totally optional so add more if you like it spicy or skip if you don't.

Q: What's the best oil to use for frying? A: I usually go with a neutral oil like vegetable or peanut oil. They work great for getting that nice, crisp finish.

Panda Express Honey Sesame Chicken (Gluten Recipe Substitutions and Variations

If you don’t have chicken thighs, you can use chicken breasts instead, but be careful to not overcook them cause they’ll dry out real quick
If you are out of cornstarch, you can swap it with arrowroot powder or potato starch for a similar crispiness
If tamari isn’t available, try using coconut aminos. It’s a bit sweeter but works good in this recipe
If you dont have rice vinegar, apple cider vinegar is a decent substitute. Just use a tiny bit less so it doesn’t overpower the flavors

Pro Tips

1. Make sure your oil is really hot before putting in the chicken; if it’s not, the pieces will just soak up oil and wont get that crispiness you want.
2. Don’t overcrowd the pan when frying the chicken – doing smaller batches helps each piece get evenly golden and saves you from soggy bites.
3. Once you fry the chicken and drape it off on some paper towels, let it chill for a minute or two so the extra oil drains off better before you toss it in with the sauce.
4. When making that sauce, keep an eye on it – a gentle simmer is best; if it bubbles too hard or too long, you might end up with a thick mess that covers the flavor instead of enhancing it.

Panda Express Honey Sesame Chicken (Gluten Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

500

kcal

Equipment: 1. A sharp knife for cutting the chicken and a cutting board.
2. A mixing bowl to toss the chicken pieces with salt, pepper, and cornstarch.
3. A large skillet for frying the chicken in batches.
4. A spatula or tongs to turn the chicken pieces while frying.
5. Paper towels for draining the fried chicken.
6. Another pan for sautéing the garlic and ginger and making the sauce.
7. Measuring cups and spoons to get the honey, tamari, rice vinegar, water, and ketchup just right.
8. A wooden spoon for stirring the sauce.
9. A serving plate or dish to present your honey sesame chicken.

Ingredients

1 1/2 lbs boneless, skinless chicken thighs, cut into bite-size pieces
1/2 cup cornstarch
Salt and pepper, to taste
Cooking oil for frying
3 cloves garlic, minced
1 tsp freshly grated ginger
1/3 cup honey
1/4 cup tamari (gluten-free soy sauce)
1/4 cup rice vinegar
1/2 cup water
2 tbsp tomato ketchup
1/4 tsp red pepper flakes (optional)
2 tbsp toasted sesame seeds

Directions

Start by cutting the chicken thighs into bite-size pieces, then season them with salt and pepper, and toss in the cornstarch until they're well coated.
Heat enough cooking oil in a large skillet over medium-high heat, then fry the chicken in batches until it turns a nice golden brown. Remove the chicken and let it drain on paper towels.
In a separate pan, add a little bit of oil and toss in the minced garlic and grated ginger. Sauté them for about one minute until they become fragrant.
Pour in the honey, tamari, rice vinegar, water, and tomato ketchup into the pan with the garlic and ginger.
If you like a bit of heat, add the red pepper flakes now, then stir everything together.
Bring the mixture to a gentle simmer over medium heat and let it cook for about 3-4 minutes so it thickens slightly.
Once the sauce is ready, add back the fried chicken pieces and stir well to coat each piece evenly.
Let the chicken simmer in the sauce for another 1 or 2 minutes to let the flavors really blend.
Remove the pan from the heat and sprinkle the toasted sesame seeds over the chicken.
Serve your honey sesame chicken hot with your favorite side dish, and enjoy your meal!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.