This Panda Express Chicken Teriyaki tastes just like the restaurant version - juicy grilled chicken, lightly charred edges, and a glossy teriyaki sauce. It's simple, savory-sweet, and surprisingly easy to make at home with pantry staples.
Jump to:
- Why You'll Love This Recipe
- What Makes Panda Express Chicken Teriyaki Different
- Ingredient Notes
- Substitutions
- Variations
- Step-by-Step Instructions
- Tips for Making Panda Express Teriyaki Sauce
- Expert Tips
- Make Ahead & Storage
- Serving Suggestions
- Troubleshooting & FAQs
- More Chicken Recipes
- Panda Express Chicken Teriyaki (Authentic Copycat Recipe)
- 💬 Comments
Why You'll Love This Recipe
Accessible, pantry ingredients: This teriyaki sauce uses simple ingredients you likely already have on hand. These pantry staples for Chinese cooking are a great foundation, especially if you love recreating your favorite takeout dishes.
Great use for chicken thighs: Chicken thighs stay juicy on high heat and are usually more affordable than chicken breasts, making this recipe budget-friendly and perfect for feeding a crowd.
Easy to make ahead: This recipe works just as well for meal prep as it does for busy weeknights. You can marinate the chicken ahead of time or cook everything fresh in under 30 minutes.
What Makes Panda Express Chicken Teriyaki Different
- Panda Express Chicken Teriyaki is grilled, not fried, and served with sauce on the side.
- Unlike sticky teriyaki stir-fries, it is made with juicy chicken thighs with a light char and a thin, glossy sauce meant for dipping or light brushing.
Ingredient Notes
- Boneless, skin-on chicken thighs: Chicken thighs stay juicy on high heat, and closely match the Panda Express texture. The Skin adds extra flavor and helps with browning.
- Brown sugar: Adds sweetness and shine. Light or dark brown sugar both work well.
- Soy sauce: Provides the salty, umami base for the sauce. Use light soy sauce for best results.
- Shaoxing wine: Also known as Chinese cooking wine, this adds depth and a subtle background flavor commonly found in restaurant-style dishes.
Many of the ingredients in this sauce are pantry staples for copycat recipes, which makes this dish easy to recreate anytime!
A full list of ingredients with measurements is located on the recipe card, below.
Substitutions
- Chicken thighs: Boneless, skinless chicken thighs or chicken breasts can be used. If using chicken breasts, boneless, skin-on is best to retain moisture.
- Brown sugar: Honey can be substituted for a slightly different sweetness.
- Shaoxing cooking wine: Mirin or sake are good alternatives and traditionally used in Japanese teriyaki sauce.
Variations
- Pineapple: For a tropical twist, try a Hawaiian-style pineapple chicken teriyaki.
- Spicy: Add a dash of sriracha or chili crisp to the teriyaki sauce for heat.
Step-by-Step Instructions
Prep Work Before Cooking
- Gather and measure all ingredients
- Mince the garlic using a garlic press or a knife
- Pat the chicken dry with paper towels
Mix the Sauce
Add the sauce ingredients, except the cornstarch, to a measuring cup or a jar. Stir until the sugar has dissolved.
Marinate the Chicken
Place the chicken thighs in a large mixing bowl. Season lightly with salt and pepper, and toss to coat.
Pour ¼ of the teriyaki sauce over the chicken thighs, and marinate for at least 10 minutes or up to 24 hours in the refrigerator.
Cook the Teriyaki Sauce
Pour the remaining teriyaki sauce into a small saucepan, and bring to a gentle simmer over medium-low heat. Simmer for about 5 minutes.
Stir in the cornstarch slurry and continue stirring until the sauce thickens. Once thickened, remove from heat.
Sear the Chicken
Heat a cast-iron skillet over medium heat, with 1 tablespoon of oil.
Place the chicken skin side down and sear until the skin is golden brown and the fat has rendered.
Baste with Teriyaki Sauce
Flip the chicken and brush lightly with teriyaki sauce.
Continue cooking for 10-15 minutes, until the internal temperature reaches 165°F.
Tips for Making Panda Express Teriyaki Sauce
If your sauce doesn't taste quite right, here's how you can fix it:
- Too sweet: Add 1-2 tablespoons of water, or rice vinegar
- Too salty: Add water to dilute
- Too thick: Whisk in warm water, 1 tablespoon at a time
- Not glossy enough: Simmer for 30 seconds longer, stirring constantly
Panda Express teriyaki sauce is lightly sweet and pourable - not thick like a glaze.
Expert Tips
Score the chicken: Make shallow cuts in the chicken thighs to help them lie flat and cook evenly.
Sauce consistency: The sauce is ready when it coats the back of the spoon, and a finger swipe leaves a clean line.
Manage the heat: Keep the heat at medium. Too much heat can cause the sugar in the marinade to burn and turn bitter.
How to serve like it Panda Express: Slice the chicken on an angle and serve with additional teriyaki sauce spooned over the top or served on the side - just like Panda Express.
Make Ahead & Storage
- Store leftover chicken and sauce separately for the best texture.
- Refrigerate leftover chicken for up to 4 days.
- Reheat chicken gently in a skillet, air fryer, or microwave.
- Reheat the sauce gently in a saucepan over low heat.
Serving Suggestions
- Sides: The perfect sides for this sweet and savory chicken teriyaki include steamed jasmine rice, vegetable fried rice, or pineapple fried rice for a twist.
- Vegetables: To make this chicken into a rounded meal, serve with air-fried sesame broccoli, garlic green beans, or kung pao brussels sprouts.
Troubleshooting & FAQs
Yes. Panda Express Chicken Teriyaki is made with grilled chicken thighs, not fried or breaded like many other Panda Express chicken dishes.
The heat may have been too high after adding the cornstarch to the sauce. Always simmer the sauce gently.
No - you can lightly season the chicken thigh with salt and pepper, and spoon the teriyaki sauce on the chicken after cooking.
Yes - air fry at 375°F for 12-15 minutes, flipping halfway.
If you love restaurant-style dinners without the wait, this recipe is part of my collection of quick weeknight meals made with simple ingredients and ready in 30 minutes or less
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Panda Express Chicken Teriyaki (Authentic Copycat Recipe)
Equipment
Ingredients
- 1 lb Chicken thighs - boneless, skin on
- ½ teaspoon Kosher salt
- ½ teaspoon Black pepper
- ½ cup Soy sauce
- ½ cup Water
- 4 cloves Garlic - peeled, minced
- ¼ cup Brown sugar
- 1 tablespoon Shaoxing cooking wine
- 1 ½ tablespoon Cornstarch
- 1 ½ tablespoon Water
Instructions
- Pat the chicken dry with a paper towel to remove any excess moisture.
- Add the teriyaki sauce ingredients, except the cornstarch, to a measuring cup or a jar. Mix thoroughly until the sugar is combined with the liquid.½ cup Soy sauce, ½ cup Water, 4 cloves Garlic, ¼ cup Brown sugar, 1 tablespoon Shaoxing cooking wine
- Place the chicken thighs in a large mixing bowl. Season the chicken with salt and pepper, and toss to coat. Pour ¼ of the teriyaki sauce onto the chicken thighs, and marinate for at least 10 minutes or up to 24 hours.1 lb Chicken thighs, ½ teaspoon Kosher salt, ½ teaspoon Black pepper
- Pour the remaining teriyaki sauce into a small saucepan, and bring it to a simmer over medium-low heat. Let the sauce simmer for approximately five minutes.
- Mix the cornstarch and water into a slurry. Add the slurry to the sauce and stir constantly until thickened. Once the sauce is thick, take it off the heat.1 ½ tablespoon Cornstarch, 1 ½ tablespoon Water
- Heat a cast iron skillet over medium heat, with a tablespoon of oil. Place the chicken skin side down and let it sear until the skin is golden brown and the fat has started to render.
- Brush the chicken with teriyaki sauce once you flip it over to cook the other side.
- Cook the chicken thighs for 10-15 minutes, until the internal temperature reaches 165°F on a meat thermometer.
Betsey says
So tasty!!This is going into my dinner rotation.