I’ve cracked the code to Panda Express’s beloved teriyaki chicken, and I’m sharing this spot-on copycat recipe with you!
The chicken turns out so tender and juicy, with that perfect caramelized exterior we all crave. I love how this dish transforms my kitchen into a mini Panda Express, minus the long lines and plastic trays!
It’s so easy to make, too, using ingredients you likely already have in your pantry.
Who knew recreating this takeout favorite could be so simple?
Why You’ll Love This Panda Express Teriyaki Chicken
Restaurant-Quality: This recipe delivers the rich, savory, and slightly sweet teriyaki chicken you’d expect from a top-notch restaurant.
Quick and Convenient: The recipe has simple steps and uses common pantry ingredients. It’s a hassle-free way to enjoy a gourmet-style dish without spending hours in the kitchen.
Versatile: Whether served with steamed rice, stir-fried vegetables, or noodles, this teriyaki chicken complements various side dishes.
Satisfying Texture: The chicken’s golden-brown sear adds a delightful caramelized crust. And the thick, glossy sauce coats each piece with a luscious finish.
Ingredients
- Boneless, Skinless Chicken Thighs: The star protein of the dish, they remain juicy and tender.
- Canola Oil: It ensures the chicken sears evenly while preventing it from sticking to the pan.
- Salt and Black Pepper: Essential seasonings enhance the chicken’s natural flavor while adding a touch of heat and balance.
- Granulated Sugar: It provides the sweetness in the teriyaki sauce, balancing the savory and tangy elements.
- Low-Sodium Soy Sauce: It adds umami richness while keeping the sauce from being overly salty, complementing the dish beautifully.
- Lemon Juice: A splash of acidity brightens the sauce and balances its sweetness.
- Garlic Powder: It lends a subtle layer of savory depth, enhancing the flavor complexity of the sauce.
- Ground Ginger: It offers a warm, slightly spicy undertone.
- Cornstarch: It acts as a thickening agent, ensuring the teriyaki sauce achieves a glossy, restaurant-quality consistency.
How to Make Panda Express Teriyaki Chicken
Just wait until you see how spot-on and easy this copycat recipe is!
1. Prepare the chicken. Pat the chicken thighs dry with paper towels, then place them in a medium mixing bowl. Drizzle with the canola oil, and season evenly with the salt and black pepper. Toss to coat.
2. Heat the pan. Preheat a large grill pan or skillet over medium-high heat until hot but not smoking.
3. Make the sauce. In a small bowl, whisk together the sugar, soy sauce, lemon juice, garlic powder, ground ginger, and water. Set aside.
4. Cook the chicken. Place the chicken thighs on the heated pan and cook for 4-5 minutes per side. The chicken should develop a deep, golden-brown sear and is cooked through to an internal temperature of 165°F. Remove it from the pan and let it rest on a cutting board.
5. Thicken the sauce. Pour the prepared sauce mixture into a small saucepan over medium heat and bring it to a boil. Once boiling, reduce the heat to a simmer and let it cook for 2-3 minutes.
6. Add the cornstarch slurry. In a separate small bowl, mix the cornstarch with 2 tablespoons of cold water until smooth. Gradually add this slurry to the simmering sauce, stirring constantly to prevent lumps. Continue simmering the sauce for 2-3 minutes or until it thickens to your desired consistency.
7. Slice and serve. Slice the rested chicken thighs into strips and arrange them on a serving platter. Drizzle the thickened teriyaki sauce generously over the chicken. Serve immediately with your favorite sides, such as steamed rice or vegetables.
Tips for the Best Panda Express Teriyaki Chicken
Want a true Panda Express experience? Follow these tips.
- Choose the right chicken. For authentic Panda Express style, use chicken thighs, as they’re juicier and more flavorful than breasts. However, you can use chicken breasts if you prefer. Reduce the cooking time by 1-2 minutes per side to prevent drying.
- Pick the best pan. Use a heavy-bottom pan or cast-iron skillet for the best sear and heat distribution.
- Amp up the flavor. For deeper flavor, marinate the chicken in the soy sauce mixture (minus cornstarch) for 30 minutes before cooking.
- Give it a rest. Let the chicken rest for 5-7 minutes before slicing against the grain into 1/2-inch strips to retain maximum juiciness.
- Try tasty variations. Add a touch of honey for extra depth of flavor, or make it spicy with a pinch of red pepper flakes. You can also mix in sesame oil or rice wine vinegar to the sauce.
- Make it a feast. Serve with steamed white rice and stir-fried vegetables (broccoli, carrots, snap peas). Garnish with sesame seeds and sliced green onions for the full Panda Express experience.
How to Store
Keep your leftover chicken fresh by following these easy steps.
To Store: Place leftover teriyaki chicken in an air-tight container and refrigerate for up to 3-4 days. Keep the sauce in a separate container to maintain the chicken’s texture.
To Freeze: Transfer the cooled chicken to a freezer-safe container or freezer bag, removing as much air as possible. Freeze for up to 3 months. For the best results, freeze the sauce separately from the chicken.
To Reheat: Microwave on medium power for 1-2 minutes, stirring halfway through, or heat in a skillet over medium heat until warmed through. If the sauce thickens too much, add a splash of water while reheating.
Panda Express Teriyaki Chicken
6
servings10
minutes20
minutes218
kcalSkip takeout and make this Panda Express teriyaki chicken at home! It has the same sweet and savory sauce you love and tastes just like the real deal.
Ingredients
2 lbs boneless, skinless chicken thighs
2 tablespoons canola oil
1 teaspoon salt
1/2 teaspoon black pepper
2/3 cup granulated sugar
1/4 cup low-sodium soy sauce
1 teaspoon lemon juice
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/3 cup water
2 tablespoons cornstarch
Instructions
- Pat the chicken thighs dry with paper towels, then place them in a medium mixing bowl. Drizzle with the canola oil, and season evenly with the salt and black pepper. Toss to coat.
- Preheat a large grill pan or skillet over medium-high heat until hot but not smoking.
- In a small bowl, whisk together the sugar, soy sauce, lemon juice, garlic powder, ground ginger, and water. Set aside.
- Place the chicken thighs on the heated pan and cook for 4-5 minutes per side, or until the chicken develops a deep, golden-brown sear and is cooked through to an internal temperature of 165°F. Remove the chicken from the pan and let it rest on a cutting board.
- Pour the prepared sauce mixture into a small saucepan over medium heat and bring it to a boil. Once boiling, reduce the heat to a simmer and let it cook for 2-3 minutes.
- In a separate small bowl, mix the cornstarch with 2 tablespoons of cold water until smooth. Gradually add this slurry to the simmering sauce, stirring constantly to prevent lumps. Continue simmering the sauce for 2-3 minutes or until it thickens to your desired consistency.
- Slice the rested chicken thighs into strips and arrange them on a serving platter. Drizzle the thickened teriyaki sauce generously over the chicken. Serve immediately with your favorite sides, such as steamed rice or vegetables.
