This Panda Express chicken teriyaki recipe is easy, quick, and exactly what you need for a weeknight dinner. This homemade teriyaki sauce only requires 4 main ingredients, and the recipe comes together in under 30 minutes, making it easy to skip the takeout version!
Why You'll Love This Recipe
Accessible, pantry ingredients: This teriyaki sauce recipe has minimal ingredients, most of which you probably already have. These pantry staples for Chinese cooking are a great starting point for a fully stocked pantry, especially if you enjoy making your favorite takeout recipes at home.
Great use for chicken thighs: Chicken thighs are usually less expensive than chicken breasts, making this recipe budget-friendly and great for feeding a crowd.
Easy to make ahead: The great thing about this chicken teriyaki recipe is that you can make it ahead of time, but you can also make it quickly on a weeknight with minimal stress. This recipe is flexible to your schedule!
Ingredient Notes
- Chicken thighs: I recommend using boneless, skin-on chicken thighs. You may not find boneless, skin-on chicken thighs in the grocery store as easily as other cuts of chicken. You can buy bone-in chicken thighs, and cut the bone out before marinating.
- Brown sugar: Light or brown sugar will work for the marinade.
- Soy sauce: You will need regular light soy sauce for this sauce. Light soy sauce is the most commonly found variety in most grocery stores. If it does not say "dark" soy sauce on the label, chances are it is light soy sauce.
- Shaoxing wine: This is also known as Chinese cooking wine. It is on the sweeter side and is strictly used for cooking, not drinking. It is often the "secret" ingredient you will feel is missing when you recreate Chinese-style recipes at home.
A full list of ingredients with measurements is located on the recipe card, below.
Substitutions
- Chicken thighs: You can use boneless, skinless chicken thighs, or chicken breasts if you prefer. This recipe is adaptable to whichever cut you have on hand.
- Brown sugar: Substitute with granulated sugar or honey.
- Shaoxing cooking wine: Use mirin or sake instead of Shaoxing wine. These are traditionally used in Japanese teriyaki sauce.
Variations
- Pineapple: Try a tropical version of this recipe with this Hawaiian-style pineapple chicken teriyaki.
- Spicy: Add a dash of sriracha or chili crisp to the teriyaki sauce for a spicy twist on this classically sweet and savory sauce.
- Honey garlic: Use honey instead of brown sugar, and double up on the garlic to make this into honey garlic teriyaki sauce.
Step-by-Step Instructions
Prep Work Before Cooking
Collecting all ingredients: This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Mince the garlic: Mince the garlic using a garlic press or a knife. Avoid big chunks of garlic so that it integrates into the sauce completely.
Dry the chicken: Pat the chicken dry with a paper towel to remove any excess moisture from the skin.
Mix the Sauce
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.
Marinate the Chicken
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.
Cook the Teriyaki Sauce
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.
Add the cornstarch slurry to the sauce and stir constantly until thickened. Once the sauce is thick, take it off the heat.
Sear the Chicken
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.
Baste with Teriyaki Sauce
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.
Expert Tips
Score the chicken: I recommend making shallow scores, or cuts, into the meat of the chicken thighs. This will help keep the chicken flat while it cooks and for the marinade to penetrate the chicken.
Sauce consistency: The teriyaki sauce will be fully thickened when you can coat the back of a spoon and draw a line with your finger. If the line remains distinct, it is ready to serve.
Manage the heat: Do not turn your heat too high when searing the chicken as the sugar in the marinade can burn and become bitter quickly.
Make Ahead & Storage
- You can store the chicken thighs in the marinade for up to 24 hours in the fridge.
- You can prepare the teriyaki sauce and store it in the fridge for 2-3 days. When you are ready to use the teriyaki sauce, gently heat it in a saucepan over low heat.
- Store leftover chicken teriyaki in the fridge for 1-2 days.
- Leftover cooked chicken can be reheated in the air fryer, oven, or microwave.
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.
More Chicken Recipes
Panda Express Chicken Teriyaki
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.
Comments
No Comments