This Panda Express teriyaki chicken copycat recipe is tender, juicy, and loaded with so much flavor that it is even better than the original. The homemade teriyaki sauce is spooned over the chicken for a mouthwatering finishing touch. As an added bonus, it is ready to eat in just 15 minutes, even faster than driving to the restaurant!
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This copycat recipe is incredibly easy to make and tastes fantastic! The chicken is perfectly cooked so that it has a crisp outside and a moist and juicy inside.
The teriyaki sauce uses common household ingredients and thickens up super quick! Spoon it over your chicken, and you're ready to dig in!
If you love Panda Express, make sure to check out all of my favorite Panda Express recipes!
🥘 Ingredients
You probably already have most, if not all, of these ingredients on hand. No need for a long grocery list.
- Chicken Thighs - 2 pounds of boneless, skinless chicken thighs. (You can substitute boneless skinless chicken breast if desired.)
- Oil - 2 tablespoons of canola oil.
- Salt & Pepper - ¼ teaspoon of both salt and pepper for seasoning the chicken.
- Sugar - ⅔ cup of sugar.
- Soy Sauce - ¼ cup of your preferred brand of soy sauce.
- Lemon Juice - 1 teaspoon of lemon juice.
- Garlic Powder - ½ teaspoon of garlic powder.
- Ground Ginger - ¼ teaspoon of ground ginger.
- Water - ⅓ cup of water.
- Cornstarch - 1½ tablespoons of cornstarch mixed with 2 tablespoons of cold water to make a slurry.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Panda Express Teriyaki Chicken
This teriyaki chicken is ultra simple. You'll need a mixing bowl, grill pan, and a wooden spoon.
This recipe will make 8 servings, so it is perfect for having some tasty leftovers.
- Season the chicken. Add 2 pounds of chicken thighs in a medium-sized mixing bowl and toss them with the 2 tablespoons of canola oil. Season with ¼ teaspoon of both salt and pepper.
- Combine the sauce ingredients. Place a large grill pan or skillet over high heat. In a separate bowl, add the ⅔ cup of sugar, ¼ cup of soy sauce, 1 teaspoon of lemon juice, ½ teaspoon of garlic powder, ¼ teaspoon of ginger, and ⅓ cup of water. Stir to combine.
- Cook the chicken. Once heated, add the chicken thighs to the pan and cook for 3-5 minutes per side.
- Boil the sauce. While the chicken is cooking, add the sauce mixture to a separate pan and bring it to a boil.
- Simmer. Once boiling, reduce the heat to medium-low and simmer for 2-3 minutes.
- Make a slurry. In a small bowl, thoroughly mix together your 1½ tablespoons of cornstarch and 2 tablespoons of cold water. Add the slurry to the simmering sauce and stir to combine.
- Thicken the sauce. Allow the sauce to continue to simmer over low heat until it thickens up.
- Serve. Slice your chicken and, once thickened, spoon the sauce over the chicken and serve immediately.
Serve alongside some fried rice or mixed vegetables. You'll never need takeout again!
💭 Angela's Pro Tips & Recipe Notes
- To store: Allow your leftovers to cool completely before placing them in Tupperware and storing them in the fridge for up to 3 days.
- To freeze: To freeze leftovers, simply place your chicken into a freezer-safe container and enjoy them within 1 month. Allow them to thaw before reheating.
- To reheat: Simply pop your leftovers into the microwave until heated through.
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❓ Recipe FAQs
Authentic teriyaki sauce is a combination of soy sauce, sugar, mirin, and sake. However, Western versions tend to incorporate ginger, garlic, or honey.
This chicken is a decently healthy option, depending on what you're looking for. It is a great source of protein but could still be high in fat and sodium.
Soy sauce is made from water, salt, and fermented soybeans. Teriyaki sauce, on the other hand, uses soy sauce as one of its ingredients in addition to several others (like sugar, ginger, and garlic).
🐼 More Panda Express Copycat Recipes
- Panda Express String Bean Chicken Breast - Marinated chicken is tossed with pan-fried onions and string beans in a tasty ginger garlic sauce.
- Panda Express Mushroom Chicken - This mushroom chicken is a fantastic lighter alternative to some of the more hearty dishes.
- Panda Express Honey Walnut Shrimp - This incredibly popular shrimp entree features tempura battered shrimp and a wonderfully sweet sauce.
- Panda Express Shanghai Angus Steak - These perfectly cooked chunks of Angus steak are paired with mushrooms and asparagus in this crave-worthy dish.
- Panda Express Beijing Beef - This sweet and tangy dish features flank steak, bell peppers, onion, and garlic.
- Panda Express SweetFire Chicken Breast - The Thai sweet chili sauce adds just the right amount of spice to this chicken dish.
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📖 Recipe Card
Panda Express Teriyaki Chicken
Ingredients
- 2 lbs chicken thighs (boneless skinless thighs, or substitute boneless skinless chicken breasts)
- 2 tablespoon canola oil
- ¼ teaspoon each, salt & pepper
- ⅔ cup sugar
- ¼ cup soy sauce
- 1 teaspoon lemon juice
- ½ teaspoon garlic powder
- ¼ teaspoon ground ginger
- ⅓ cup water
- 1½ tablespoon cornstarch (mixed with 2 tablespoons of cold water)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a medium-sized mixing bowl, add in your chicken thighs and toss them with the canola oil. Season with salt and pepper.
- Place a large grill pan or skillet over high heat. In a separate bowl, add the sugar, soy sauce, lemon juice, garlic powder, ginger, and water. Stir to combine.
- Once heated, add the chicken thighs to the pan and cook for 3-5 minutes per side.
- While the chicken is cooking, add the sauce mixture to a separate pan and bring it to a boil.
- Once boiling, reduce the heat to medium-low and simmer for 2-3 minutes.
- In a small bowl, thoroughly mix together your cornstarch and 2 tablespoons of cold water. Add the slurry to the simmering sauce and stir to combine.
- Allow the sauce to continue to simmer over low heat until it thickens up.
- Slice your chicken and, once thickened, spoon the sauce over the chicken and serve immediately.
Notes
- To store: Allow your leftovers to cool completely before placing them in Tupperware and storing them in the fridge for up to 3 days.
- To freeze: To freeze leftovers, simply place your chicken into a freezer-safe container and enjoy them within 1 month. Allow them to thaw before reheating.
- To reheat: Simply pop your leftovers into the microwave until heated through.
Michelle L says
Spot on! Family favorite! We never have leftovers of this meal! Flavor is amazing! Pretty simple recipe to follow! Thank you for sharing!
Heather says
I would like to make this in my air fryer. Do you think that would work? Thank you!
Angela Latimer says
Yes, that can work for cooking the chicken. I would air fry boneless skinless chicken thighs at 380F for 5-6 minutes then flip and cook a few more minutes until the chicken is done and temps out to 165F at the thickest points. Make the glaze and finish as directed. Thanks for asking!
Janelle says
This was perfect and a great copy cat for Panda Express! We had all the items on hand, and it was simple to make!
Theresa says
Very good recipe❤️
Chef Willy Burkett says
FYI, if you substitute real ginger and garlic, you will thank me later! Better than Panda!
David says
Oops. Sorry I went a little further back and see that you stated they were boneless skinless.
David
Angela @ BakeItWithLove.com says
Yep, thanks I edited to be more clear!
Jillien says
Is the sugar in the recipe regular white sugar/light brown sugar/dark brown sugar??
Angela @ BakeItWithLove.com says
Hi, just plain white sugar...such a super easy recipe! Thanks for the question.