There’s something magical about the glossy, caramelized teriyaki sauce clinging to perfectly grilled chicken thighs. Inspired by the Panda Express classic, this recipe delivers bold umami depth, a touch of sweetness, and that irresistible charred exterior—all from the comfort of your kitchen.
By using traditional Japanese tare-style glazing techniques, you get that signature sticky-sweet flavor with just the right amount of smoky richness. Pair it with a refreshing Cucumber Salad to cut through the richness, and you’ve got a meal that feels as balanced as it is indulgent.
And if you’re in the mood for a little kickback, a Whiskey and Coke Cocktail makes the perfect pairing—the caramel notes of the whiskey play beautifully with the teriyaki’s sweetness, while the fizzy cola adds a refreshing contrast. Whether it’s a laid-back dinner or a casual gathering, this meal is a guaranteed crowd-pleaser.
Plus, using the traditional yakitori-style basting method ensures every bite is glazed to perfection. Time to fire up that pan and bring some takeout magic home!
Flavor Bomb Alert!
- Takeout, But Elevated: Making this at home means fresher ingredients, a more intense char, and none of that overly processed taste.
- Perfect Pairing: The caramelized teriyaki glaze shines when paired with a crisp salad—and don’t sleep on the Whiskey and Coke combo!
- Grill or Pan? Your Call! While a charcoal grill gives you that authentic smoky bite, a cast-iron pan still delivers a killer sear.
- Sauce Tweaks for the Win: Want a more traditional Japanese flavor? Add mirin. Craving heat? A dash of sriracha works wonders.
- Meal Prep Hero: Make extra and reheat throughout the week—the sauce only gets better overnight.
Would love to hear how you customize your teriyaki! What’s your go-to pairing?
Panda Express Teriyaki Chicken Recipe
Equipment
- Non-stick skillet
- Mixing bowl
- Whisk
- Kitchen towels
- Tongs
- Cutting board
Ingredients
- 1 tbsp vegetable oil
- 1 lb boneless skinless chicken thighs
- 1 tbsp cornstarch
- 1 tsp garlic powder
- Salt and pepper
- ¼ cup soy sauce
- 1 tsp ground ginger
- ¼ cup water
- ¼ cup brown sugar
Instructions
- Pat dry the chicken thighs with kitchen towels and season them with salt and pepper.
- Heat a non-stick skillet over medium-high heat and add vegetable oil.
- Once hot, place the chicken in the pan and cook until golden brown on both sides.
- Meanwhile, in a bowl, whisk together brown sugar, soy sauce, water, garlic powder, ground ginger, and cornstarch until fully dissolved.
- When the chicken is seared, pour the sauce over it, stirring to coat evenly.
- Let it simmer for a few minutes until the sauce thickens and clings to the chicken.
- Remove from heat and let it rest briefly before slicing.
- Serve with white rice, garnished with scallions and sesame seeds.
Notes
- Marinate the chicken in half the sauce for 30 minutes before cooking.
- A cast-iron skillet can be used instead of non-stick for a better sear.
- Adjust the sauce’s sweetness by adding honey or reducing the brown sugar slightly.
| Nutrition | Value |
| Calories | 238kcal |
| Carbohydrates | 17g |
| Fibre | 0.3g |
| Fat | 8g |
| Protein | 24g |
| Cholesterol | 108g |
Variations To Help You Customize This Dish!
- Spicy Kick – Add a teaspoon of sriracha or red pepper flakes to the sauce for a bold, spicy twist.
- Citrusy Flavor – Stir in a splash of orange juice or zest for a bright, tangy flavor boost.
- Low-Sodium Option – Use low-sodium soy sauce and swap brown sugar for honey or maple syrup.
- Grilled Version – Instead of pan-searing, grill the chicken for a smoky, charred flavor.
- Extra Garlic & Ginger – Freshly minced garlic and ginger add more depth than powdered versions.
