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.
Making this dish at home also means you get full control over ingredients—no mystery sauces, just pure, clean flavors. You can tweak the sweetness, amp up the garlic, or even swap in a splash of mirin for extra complexity. 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.
