Growing up, a trip to Panda Express was always a special treat, and their Grilled Teriyaki Chicken was my go-to order. After years of experimenting, I’ve finally cracked the code to recreate that perfect balance of sweet and savory flavors at home. This recipe brings you that same tender, juicy chicken with its signature caramelized exterior and that irresistible homemade teriyaki sauce.
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What makes Panda Express Grilled Teriyaki Chicken so good?
Juicy boneless chicken thighs smothered in savory and slightly sweet teriyaki sauce is tough to resist, making Grilled Teriyaki Chicken a popular option at Panda Express. The teriyaki sauce is the key to the dish, and this one is easy to make but still incredibly tasty.
Serve this at home, and your family won’t believe you didn’t order take-out. They’ll be delighted with this copycat Panda Express teriyaki chicken!
Why this recipe works
- Perfect Texture: The unique pressing method ensures even cooking and creates that signature crispy exterior while keeping the inside juicy
- Flavor Development: Two-stage seasoning (marinade + sauce) builds deep, complex flavors Foolproof Method: Simple techniques that guarantee restaurant-quality results
- Cost-Effective: Make 4-6 servings for the price of one restaurant portion
- Customizable: Easy to adjust sweetness and seasoning to your taste
Panda Express Teriyaki Chicken ingredients
For the chicken, you’ll need:
- Soy sauce – Tenderizes meat and adds umami
- Water – Balances salt content and helps distribute flavors
- White granulated sugar – Promotes browning and balances salt
- Garlic powder – Provides savory base flavor
- White pepper – Adds subtle heat without dark specks
- Boneless skinless chicken thighs – Main protein; thighs stay juicier than breast meat
- Canola oil – For cooking; high smoke point
It is not just about appearance; white pepper is much less pungent than black pepper, so use it if you can.
For the homemade teriyaki sauce, you’ll need:
- Water – Creates the base liquid that allows proper sauce consistency
- White granulated sugar – Provides the sweetness and the glossy coating
- Regular or low-sodium soy sauce – Adds the essential umami flavor and rich brown color
- Sesame oil – Contributes distinctive nutty aroma
- Fresh lemon juice – Balances sweetness with acidity
- Cornstarch – Thickens the sauce to the proper consistency
- Light brown sugar – Adds molasses notes
- Garlic powder – Adds savory depth
- Ginger powder – Adds traditional Asian spice note
- Salt – Enhances all other flavors and balances sweetness
How to make Grilled Teriyaki Chicken Panda Express style
To prepare the chicken:
- In a bowl, stir together the soy sauce, water, sugar, garlic powder, and white pepper. Transfer to a sealable plastic bag.
- Add the boneless chicken thighs to the bag with the marinade, seal it, and work the marinade into the chicken with your fingers.
- Place the bag with the chicken in the fridge for 30 minutes to one hour to marinate. Turn the bag a few times.
To cook the chicken:
- Remove the chicken from the marinade and pat dry with a paper towel.
- Heat a cast-iron skillet or grill pan over medium-low heat.
- Add the oil, and once it starts to shimmer, add a single layer of chicken thighs.
- Place a clean pan on top of the chicken. Press down to flatten the meat.
- Cook the chicken on the first side for three to four minutes, then flip. Replace the pan on top of the chicken and cook for another three to four minutes.
- Check the internal temperature in the thickest part of the chicken thigh is at least 170°F before removing the chicken from the pan. Reserve the chicken for later.
To prepare the homemade teriyaki sauce:
- Whisk together all the ingredients for the teriyaki sauce in a small saucepan. Make sure there are no lumps.
- Place the saucepan over medium heat and simmer while continuously whisking.
- Simmer the sauce for a minute or two, and when it starts to thicken, remove it from the heat.
- Toss the chicken with the sauce and serve. Garnish with sliced green onions or sesame seeds if desired.
Pro Tips for Success
- Pat chicken extra dry for better browning
- Don’t skip the pressing step – it’s crucial for texture
- Keep sauce warm but not hot while the chicken cooks
- Let chicken rest for 2-3 minutes before cutting
Variations and Substitutions
Protein Options:
- Chicken breast (reduce cook time by 1 minute)
- Turkey thighs
- Firm tofu (press and marinate 2 hours)
Sauce Variations:
- Spicy: Add sriracha or chili oil
- Extra Ginger: Double fresh grated ginger
- Citrus: Add orange zest
- Pineapple: Add crushed pineapple to sauce
Dietary Modifications
Gluten-Free:
- Use tamari instead of soy sauce
- Verify cornstarch is GF certified
Low-Sodium:
- Use low-sodium soy sauce
- Reduce soy sauce by half, replace with water
- Add 1 tsp rice vinegar for flavor
Sugar-Free:
- Replace sugars with monk fruit sweetener
- Use sugar-free maple syrup
- Add extra ginger and garlic for flavor
Keto:
- Replace sugar with allulose
- Thicken with xanthan gum instead of cornstarch
What to serve with it
A side of white rice or noodles is a must when you have Chicken Teriyaki, but why not include a few more dishes to fill out the meal? Here are a few suggestions:
- Remember your veggies. Stay healthier by including plenty of vegetables with your meal. Crispy sauteed Mixed Vegetables in a light ginger-garlic sauce, or Panda Express Super Greens in garlic sauce will give you the boost you need.
- Fried Rice. White rice is good, but Fried Rice, well, that’s better. This Vegetable Fried Rice recipe is good, but if you have some extra boneless, skinless chicken thighs hanging around, chop them up and add to the rice.
- Shrimp Tempura. Shrimp Tempura is light and crispy. Forget what you heard about tempura batter being finicky. Follow this recipe for Shrimp Tempura, and it will turn out great on your first try!
How to store the leftovers
Cool any extra Teriyaki Chicken to room temperature before transferring it to an airtight container. Keep in the fridge for up to three days.
Do you want to keep Grilled Teriyaki Chicken Panda Express style for longer than a few days? Freeze it! It’s best to freeze the chicken and sauce in separate airtight containers, or better yet, only save the chicken and make the teriyaki sauce fresh. It will last in the freezer for up to 3 months. Thaw it in the fridge overnight.
What is the best way to reheat Chicken Teriyaki?
It is easy to warm up any extra Grilled Teriyaki Chicken in a pan on the stove. Add a few tablespoons of water to thin out the sauce and simmer over medium heat. Stir the chicken and sauce for a minute or two until heated through.
You can microwave it in 20-second increments, but the chicken may become rubbery.
More Panda Express copycat recipes
- Beijing Beef
- Broccoli Beef
- Chili Crisp Shrimp
- Firecracker Chicken
- Honey Sesame Chicken
- Kung Pao Chicken
- String Bean Chicken
Favorite Chinese food recipes
Check out more of my easy recipes for Chinese food and the best copycat fast food recipes on CopyKat!
Panda Express Grilled Teriyaki Chicken
Ingredients
Chicken
- 1/2 cup soy sauce
- 1/4 cup water
- 1 tablespoon sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon white pepper
- 1 pound boneless skinless chicken thighs
- 1 tablespoon canola oil
Teriyaki Sauce
- 1/4 cup water
- 1/4 cup sugar
- 1/4 cup soy sauce
- 2 1/2 tablespoons sesame oil
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 teaspoons brown sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- 1/2 teaspoon salt
Instructions
- To make the chicken, combine the soy sauce, water, sugar, garlic powder, and white pepper in a shallow dish. Add the chicken thighs and turn to coat. Cover the dish and marinate for 30 minutes to 1 hour in the refrigerator.
- Remove the chicken from the marinade and pat dry with paper towels.
- Heat the oil in a cast-iron skillet over medium-low heat. Do not use a grill pan. When the oil is hot and shimmering, add the chicken thighs to the pan in a single layer. Cook the chicken in batches; do not overcrowd the pan. Place a second pan over the chicken thighs, pressing down and flattening the meat. Cook for 3 to 4 minutes. Flip the chicken, replace the weight, and cook for another 3 to 4 minutes, until the chicken is browned and cooked through. A thermometer should measure 170°F in the thickest part of the thigh.
- While the chicken is cooking, prepare the teriyaki sauce: Combine all the ingredients in a small saucepan. Whisk to remove any clumps. Bring the mixture to a simmer over medium heat. Simmer until thickened, 1 to 2 minutes.
- Slice the chicken and serve it with the sauce.
Sheri
So this recipe is for 4 boneless, skinless chicken thighs (like in the picture)
Stephanie Manley
Yes, this recipe was made with boneless, skinless, chicken thighs.