Start by making the sauce. In a small saucepan, heat 2 tablespoons of sesame oil over medium heat. Once hot, add the 1 tablespoon of minced garlic and 1/4 teaspoon of red chili flakes. Cook for about 1 minute, allowing the flavors to meld and the garlic to become fragrant. This is crucial as it builds the base of flavor for your sauce.
Add 1/4 cup of water, 1/4 cup of white sugar, and 1 tablespoon of honey to the pan. Stir well and bring the mixture to a simmer. You want to ensure that the sugar fully dissolves, creating a smooth sauce.
Once simmering, incorporate 2 tablespoons of soy sauce, 1 teaspoon of white vinegar, 1/2 teaspoon of salt, and the 1 tablespoon of cornstarch mixed with 1 tablespoon of water to create a slurry. Keep stirring until the sauce thickens, which should take around 1 to 2 minutes. Finally, remove the saucepan from the heat and stir in 1/4 teaspoon of lemon juice. Set this sauce aside.
Now, let's prepare the chicken. In a large bowl, whisk together 1 egg, 1 teaspoon of salt, 1/2 teaspoon of ground white pepper, and 1 tablespoon of vegetable oil. This mixture will coat the chicken and infuse it with flavor.
In another bowl, combine 1 cup of cornstarch and 1/2 cup of all-purpose flour. This will be your dredging mixture. It’s crucial for achieving that crispy coating that we all love.
Take the pieces of chicken and dip them into the egg mixture. Make sure to shake off any excess before dredging them in the cornstarch and flour mixture. Press down lightly so that the coating adheres well to the chicken. This step is essential for a great crispy texture.
In a deep fryer or a Dutch oven, heat enough vegetable oil for frying to 350°F. To test if the oil is ready, you can drop a small piece of the coated chicken in; it should sizzle immediately.
Working in batches, drop the dredged chicken pieces into the hot oil one at a time. Fry them for about 3 to 4 minutes or until they turn golden brown and reach an internal temperature of 165°F. Transfer the cooked chicken to a wire rack set inside a sheet pan, allowing excess oil to drain.
Now, it’s time to assemble the dish. In a large skillet or wok, heat 1 teaspoon of sesame oil over medium heat. Once hot, add the diced 1 yellow bell pepper and cook until softened, which should take about 5 minutes. Then, add 8 ounces of string beans and cook until they're lightly blistered, around 2 minutes.
Stir in the sauce you made earlier and bring it to a boil. This step melds the sweet and savory flavors together beautifully. Finally, add the crispy chicken to the skillet and toss everything to coat.
Serve the Panda Express Honey Sesame Chicken Copycat over hot cooked rice, garnished with sesame seeds. Enjoy your homemade version of this classic dish!
