Juicy, Glazed, and Better-Than-Takeout!
Kitchies! Let’s talk about teriyaki chicken—the ultimate sweet, savory, and slightly smoky dish that everyone craves. Now, if you’ve ever had Panda Express’ Teriyaki Chicken, you know it’s juicy, caramelized, and drenched in a rich, thick glaze that perfectly coats each bite. But what if I told you that you can make it even better at home?
This Copycat Panda Express Teriyaki Chicken is easy to make, requires simple ingredients, and comes together in just 30 minutes. The chicken is grilled (or pan-seared) for that authentic charred flavor, then coated in a thick, homemade teriyaki sauce that’s both sticky and smooth.
The best part? No need for takeout! This version is fresher, healthier, and loaded with flavor. Serve it over steamed rice with a side of veggies, and you’ve got a restaurant-quality meal in no time.
Why You’ll Love This Copycat Panda Express Teriyaki Chicken
- Juicy & flavorful – Chicken thighs stay moist and soak up all the teriyaki goodness.
- Authentic charred texture – Just like the original, grilled or pan-seared to perfection.
- Rich & glossy teriyaki sauce – Sweet, savory, and slightly thickened for the perfect coating.
- Healthier than takeout – No unnecessary additives, just fresh, real ingredients.
- Meal-prep friendly – Makes amazing leftovers!
Cuisine: Asian, Chinese-American
Tips for the Best Teriyaki Chicken
- Use chicken thighs – They stay juicier than chicken breasts.
- Grill it for extra flavor – The slight char adds a smoky depth.
- Don’t over-thicken the sauce – It should be glossy, not gloopy.
- Marinate for extra flavor – Let the chicken soak in ½ cup of teriyaki sauce for 30 minutes before cooking.
- Let the chicken rest – This keeps it extra juicy before slicing.
Substitutions and Variations
- Make it spicy – Add ½ teaspoon of red pepper flakes or Sriracha to the sauce.
- Swap the protein – Use tofu, shrimp, or even salmon instead of chicken.
- Go gluten-free – Use tamari or coconut aminos instead of soy sauce.
- Lower the sugar – Swap brown sugar for coconut sugar or monk fruit sweetener.
Make a Healthier Version
- Use skinless chicken breasts instead of thighs.
- Reduce the sugar by using less honey and brown sugar.
- Use coconut aminos for a lower-sodium alternative.
- Serve with cauliflower rice for a low-carb version.
And there you have it!
A homemade Copycat Panda Express Teriyaki Chicken that’s juicier, fresher, and more flavorful than the original! This easy, takeout-style recipe is perfect for weeknight dinners or meal prep.
Make a batch tonight and let me know how you like it—happy cooking! 🍜🥢
Relevant Categories:
Dinner, Asian-Inspired, Takeout Favorites, High-Protein Meals, 30-Minute Recipes
Tags:
teriyaki chicken, panda express copycat, easy Asian chicken, grilled chicken, homemade takeout, meal prep chicken
Frequently Asked Questions
1. Can I make this ahead of time?
Yes! Store in an airtight container in the fridge for up to 4 days.
2. Can I freeze teriyaki chicken?
Absolutely! Freeze the cooked chicken and sauce separately for up to 3 months.
3. Can I use chicken breasts instead of thighs?
Yes, but they may be drier. Try marinating them first.
4. What can I serve with teriyaki chicken?
Steamed rice, stir-fried vegetables, lo mein noodles, or even a fresh Asian slaw.
5. Can I air fry the chicken instead?
Yes! Cook at 380°F for 12-14 minutes, flipping halfway through.
6. How do I thicken the teriyaki sauce without cornstarch?
Use arrowroot powder or reduce the sauce longer for natural thickening.
7. Can I add pineapple?
Absolutely! Pineapple chunks add a sweet and tangy contrast to the dish.
8. Can I use bottled teriyaki sauce?
You can, but homemade is way better and fresher.
9. How do I get the perfect sear on my chicken?
Make sure your pan is hot before adding the chicken, and don’t move it too soon.
10. Can I turn this into a teriyaki stir-fry?
Yes! Just slice the chicken first and cook with veggies like bell peppers and snap peas.
Copycat Panda Express Teriyaki Chicken
Description
This Copycat Panda Express Teriyaki Chicken is easy to make, requires simple ingredients, and comes together in just 30 minutes.
Ingredients
For the Chicken:
- 2 lbs boneless, skinless chicken thighs
- 1 tablespoon oil (for grilling or pan-searing)
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Teriyaki Sauce:
- ½ cup low-sodium soy sauce
- ¼ cup water
- ¼ cup brown sugar
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon mirin (or extra rice vinegar)
- 2 teaspoons fresh ginger, grated
- 2 teaspoons garlic, minced
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch + 2 tablespoons water (to thicken)
For Garnish:
- 1 tablespoon sesame seeds
- 2 tablespoons green onions, sliced
Instructions
1. Cook the Chicken
- Heat a grill pan, cast iron skillet, or outdoor grill over medium-high heat.
- Lightly oil the pan and season the chicken thighs with salt and pepper.
- Cook for 6-7 minutes per side, until the outside is nicely charred and the inside reaches 165°F (75°C).
- Remove from heat and let it rest.
2. Make the Teriyaki Sauce
- In a saucepan, combine soy sauce, water, brown sugar, honey, rice vinegar, mirin, ginger, garlic, and sesame oilover medium heat.
- Bring to a simmer, stirring occasionally.
- In a small bowl, mix cornstarch and water, then add it to the sauce.
- Stir and let it cook for 2-3 minutes until thickened.
3. Coat the Chicken in Sauce
- Slice the cooked chicken into strips.
- Pour the warm teriyaki sauce over the chicken and toss to coat.
- Sprinkle with sesame seeds and green onions before serving.
4. Serve & Enjoy
- Serve over steamed rice, with stir-fried veggies or a side of noodles.
