Teriyaki Madness Chicken Teriyaki Copycat Recipe

I’ll never forget the first time I stepped into Teriyaki Madness. I was skeptical, honestly, having been disappointed by too many fast-casual teriyaki places that served dry chicken drowning in overly sweet sauce. But one bite of their chicken teriyaki completely changed my perspective. The chicken was incredibly tender and juicy, and that sauce – oh, that sauce! It had this perfect balance of sweet and savory with subtle pineapple notes I’d never experienced before. I savored every bite, planning my return visit before I’d even finished my meal.

The problem was that the nearest location was thirty minutes from my house, and I knew I’d be craving this again soon. That’s when my copycat recipe obsession kicked in. I went home that evening and started experimenting in my kitchen, determined to recreate those incredible flavors. After several attempts and countless taste tests (my family wasn’t complaining), I finally cracked the code. The secret was creating a marinade and a finishing sauce from the same base, plus using pineapple juice as a natural tenderizer.

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What makes Teriyaki Madness Chicken Teriyaki so good? 

This copycat Teriyaki Madness Chicken Teriyaki recipe is all about unapologetically intense flavors that will keep you coming back for more. The homemade teriyaki sauce has sweet and sour fruitiness and savory elements from the soy sauce and Asian-inspired seasonings.

There’s nothing crazy about the ingredients here, and you can shop for the entire recipe in most supermarkets! Skip takeout and the frozen food aisle with this easy, flavor-packed Chicken Teriyaki you can make in your kitchen. 

Chicken Teriyaki ingredients and their role in the recipe 

For the marinade and teriyaki sauce, you’ll need:e

• Reduced-sodium soy sauce – provides the umami base for the sauce without a lot of extra sodium. 
• White sugar – adds sweetness to help balance out the saltiness of the soy sauce. 
• Pineapple juice – naturally tenderizes the chicken and adds a tangy fruitiness to the sauce. 
• Garlic powder – increases the depth of flavor with aromatics.
• Ginger powder – provides a warm, zesty heat to the sauce.
• Freshly ground black pepper – contributes mild heat and a slight sharpness to the dish
• Cornstarch – helps to thicken the sauce.
• Water – dissolves the cornstarch to prevent lumps. 
• Toasted sesame seeds (optional) – for color and texture.
• Green onions (optional) – add freshness in flavor and appearance. 

You can reduce the white sugar to a cup for a less sweet sauce. 

For a fresher flavor, substitute three cloves of minced garlic or one tablespoon of grated ginger for the dried seasonings. 

For the teriyaki chicken, you’ll need:

• Teriyaki marinade (see above)
• Chicken thighs, boned or bone-in – the dark meat chicken thighs have a ton of flavor and are inexpensive. You can use bone-in or boneless thighs for this recipe.
• Teriyaki sauce (see above)

How to make this Teriyaki Madness Chicken Teriyaki recipe

To make the chicken marinade:

1. Place a medium saucepan over medium heat.
2. Add the soy sauce, white sugar, pineapple juice, garlic powder, ginger powder, and freshly ground black pepper to the saucepan.
3. Whisk the marinade gently until the sugar dissolves. 
4. Increase the heat to high and stir until the marinade starts to foam. Remove the saucepan from the heat.
5. Pour a cup of the marinade into a large heat-resistant bowl and allow to cool. 

To make the teriyaki chicken sauce:

1. In a small bowl, whisk the cornstarch with water until the cornstarch dissolves to make a slurry. 
2. Return the saucepan with the remaining marinade to the stovetop. 
3. Heat the saucepan over medium-high heat while stirring.
4. When the marinade is simmering, slowly pour the cornstarch slurry into the saucepan while stirring.
5. Continue to stir and simmer the marinade until it thickens into a sauce consistency, one to two minutes.
6. Remove the saucepan from the heat and pour the teriyaki sauce into a heat-resistant airtight container. Cool to room temperature and store in the fridge until needed.

To prepare the chicken:

1. Place the chicken in a shallow bowl or sealing food-safe bag. 
2. Cover the chicken with the room-temperature marinade.
3. Press out all the air from the bag, seal it, or cover the bowl tightly. 
4. Put the chicken in the fridge to marinate for at least two hours and up to eight hours for maximum flavor. 
5. Flip the chicken or shake the bag halfway through the marinating time. 

To grill and finish the Teriyaki Madness Chicken Teriyaki recipe:

1. Remove the chicken from the fridge and bring it up to room temperature on the counter. 
2. Meanwhile, preheat the grill to medium-high (375 to 400 degrees) and scrape the grates clean.
3. Oil the grill with canola or another oil that can handle high heat.
4. Use tongs to lay the chicken skin-side down on the grill.
5. Close the lid and grill for about five minutes. 
6. Use the tongs to flip the chicken. If it doesn’t leave the grate easily, grill the chicken for a minute or two more. 
7. Grill the chicken on the second side with the cover closed for three minutes, 
8. Pour about half of the teriyaki sauce into a separate cup and brush it on both sides of the chicken. 
9. Continue cooking the chicken with the grill covered down until the thickest part is at least 165 degrees, for about two more minutes.
10. Transfer the cooked chicken to a plate, cover with aluminum foil and let it rest for five minutes before serving. 
11. Serve warm and garnish with optional toasted sesame seeds and chopped green onions.

What to Serve with Teriyaki Chicken

White rice, brown rice, couscous, and quinoa are all great starches to serve alongside Teriyaki Chicken, but adding a side dish or two turns the chicken into a full meal. You can stick with Asian-style sides or go with something a little more Western. Here are a few options:

Asian Slaw. This fun and tasty salad pairs perfectly with Chicken Teriyaki. The tangy dressing, crunchy ramen noodles, shredded cabbage, and spring onions give Asian Slaw a complex flavor in a simple-to-prepare side dish. 

Japanese-style Fried Rice. Why serve plain rice when you can make Copycat Benihana Fried Rice? This fragrant rice tastes just like it does in the hibachi restaurant, thanks to the secret ingredient: garlic butter! Enjoy the flavor of Benihana at home with this delicious side dish. 

Air-fry broccoli. With its slightly charred florets and fantastic seasoning, this dish is not only easier and tastier than sauteed broccoli but also healthier for you. This recipe will change the way you think about eating your greens. 

Storing and reheating  

Let the chicken cool to room temperature before transferring it to the fridge. It will stay good for up to three days.

Keep the sauce in an airtight container in the refrigerator for up to a week.

You can warm up the teriyaki chicken in a skillet over medium heat. Add a little water to loosen the sauce and stir until heated through. 

Teriyaki Madness Chicken Teriyaki

Recreate Teriyaki Madness' famous chicken teriyaki at home! Tender chicken with rich, sweet-salty sauce. This copycat recipe is better than takeout and ready in 30 minutes.

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Course: Main Course

Cuisine: Chinese

Keyword: Teriyaki Madness Recipe

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Marinating: 4 hours hours

Total Time: 4 hours hours 40 minutes minutes

Servings: 6

Calories: 215kcal

Author: Stephanie Manley

Ingredients

• 1 1/2 cups reduced-sodium soy sauce
• 1 1/4 cups sugar
• 1/3 cup pineapple juice
• 3 cloves minced garlic or 3/4 teaspoon garlic powder
• 1 tablespoon grated fresh ginger or 3/4 teaspoon ginger powder
• 3/4 teaspoon black pepper
• 2 tablespoons cornstarch
• 2 tablespoons water
• 2 pounds boneless skinless chicken thighs
• 2 teaspoons toasted sesame seeds for garnish
• 2 tablespoons sliced green onions for garnish

Instructions

• In a medium saucepan, combine the soy sauce, sugar, pineapple juice, garlic powder, ginger powder, and black pepper. Bring to a boil over medium heat, stirring occasionally. When the mixture begins to foam/rise, immediately remove from the heat.
• Remove 1 cup of the mixture from the saucepan. Set it aside and let it cool to room temperature. This will be used as a marinade.
• In a small bowl, whisk together the cornstarch and water to create a slurry.
• Place the saucepan with the remaining sauce over medium-high heat. Slowly whisk the cornstarch slurry into the sauce. Continue stirring until the sauce thickens to your desired consistency, about 1 to 2 minutes. Remove from the heat and let cool completely before transferring to an airtight container to refrigerate. The sauce will keep in the refrigerator for up to 2 weeks.
• Place the chicken thighs in a large ziptop bag or shallow glass dish and pour the reserved marinade over the chicken thighs. Seal the bag (pressing out excess air) or cover the dish tightly. Refrigerate for at least 2 hours, or ideally 4 to 8 hours for maximum flavor development. Flip or redistribute the chicken in the marinade halfway through the marinating time.
• Remove the chicken from the refrigerator about 30 minutes prior to cooking.
• Preheat the grill to medium-high heat (375°F to 400°F) and clean the grates thoroughly. When the grill is hot, oil the grates well using tongs and a paper towel dipped in high-heat oil.
• Remove the chicken from the marinade, allowing the excess to drip off. Discard the used marinade.
• Place the chicken on the grill for 4 to 5 minutes with the lid closed until grill marks develop. Flip the chicken and continue grilling with the lid closed for another 4 to 5 minutes, until the internal temperature reaches 165°F at the thickest part. During the final 2 minutes of cooking, brush the reserved thickened teriyaki sauce onto both sides of the chicken.
• Transfer the grilled chicken to a clean plate and tent loosely with foil. Let rest for 5 minutes to allow the juices to redistribute.
• Sprinkle with toasted sesame seeds and sliced green onions and serve with additional teriyaki sauce on the side.

Notes

This recipe yields about 1 1/2 cups of teriyaki sauce, which is more than you need for the chicken. The extra sauce can be used for other dishes like stir-fries or as a dipping sauce.

If you prefer a less-sweet teriyaki sauce, reduce the sugar to 1 cup.

Nutrition

Calories: 215kcal | Carbohydrates: 7g | Protein: 30g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 144mg | Sodium: 518mg | Potassium: 428mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 57IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg

Want to make more Chinese chicken dishes? Try these recipes:

• General Tso Chicken
• Honey Sesame Chicken
• Hot Orange Chicken
• Hunan Chicken
• String Bean Chicken
• Sweet and Sour Chicken

Check out more of my easy recipes for Chinese food and the best copycat fast food recipes on CopyKat!