Bring the taste of Panda Express to your kitchen with this Grilled Teriyaki Chicken recipe. The homemade teriyaki sauce is so easy to make and tasty that you’ll never buy the bottled stuff again.
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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 you want to put this recipe into your regular recipe rotation
The secret to the extra tender, flavorful chicken with a crisp exterior lies in this recipe’s unique cooking method. Marinating the chicken beforehand allows the flavor to penetrate the meat while tenderizing it. Then, by pressing the chicken and searing it, you end up with perfectly cooked chicken thighs every time–no more worrying about overcooked, dry chicken!
You’ll want to keep this Panda Express teriyaki chicken copycat recipe handy to make it again and again.
Chicken Teriyaki is delicious, but maybe you are wondering, “Is Panda Express Teriyaki Chicken healthy?” Well, sadly, the answer is not really. But when you make it at home, you can reduce the amount of sugar and fat in the dish by using less sauce and still wind up with a fantastic dinner.
Panda Express Teriyaki Chicken ingredients
For the chicken, you’ll need:
- Soy sauce
- Water
- White granulated sugar
- Garlic powder
- White pepper
- Boneless skinless chicken thighs
- Canola oil
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
- White granulated sugar
- Regular or low-sodium soy sauce
- Sesame oil
- Fresh lemon juice
- Cornstarch
- Light brown sugar
- Garlic powder
- Ginger powder
- Salt
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 for three to four minutes on the first side, 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:
- In a small saucepan, whisk together all the ingredients for the teriyaki sauce. Make sure there are no lumps.
- Place the saucepan over medium heat and bring to a 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.
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 bring it to a 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.