✔ Updated · rebuilt the card with a quick marinade, a better-balanced teriyaki sauce (less sugar) and the 165°F safe temp
My copycat Panda Express teriyaki chicken is grilled, juicy thighs sliced and drowned in a sweet, glossy teriyaki sauce, just like the takeout plate. It takes 35 minutes, and the sauce is so good I make extra for rice.
At a glance
The one tip that matters: Use thighs, not breasts. Thighs stay juicy on a hot grill and give you those charred edges that make this taste like the takeout version.
Why I Love This Teriyaki Chicken Copycat
- Charred, juicy thighs that stay tender even if you cook them a minute too long.
- Homemade teriyaki sauce in 5 minutes, sweet and savory but not sugary.
- Weeknight fast, with a 15-minute marinade that works while the sauce simmers.
- Meal-prep friendly, great over rice with steamed broccoli all week.
What You Need for Copycat Panda Teriyaki Chicken
Exact amounts are in the recipe card below.
- Boneless, skinless chicken thighs: juicy and full of flavor.
- Low-sodium soy sauce: for the marinade and the sauce, so it doesn't get too salty as it reduces.
- Brown sugar and honey: the sweet, sticky side of teriyaki.
- Mirin or rice vinegar: a little brightness to balance the sugar.
- Fresh garlic and ginger: fresher and punchier than powders, though powders work in a pinch.
- Cornstarch: turns the sauce thick and glossy.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Smooth slurry, no chalky taste. Stir the cornstarch into COLD water until there are no lumps, then simmer the sauce a full minute after adding it. That cooks out the starchy taste people sometimes complain about.
- Don't sauce the grill. Sugary sauce burns fast. I grill the chicken with just the marinade and add the teriyaki sauce after slicing, the way the takeout version looks.
- Trust the thermometer. Chicken is safe at 165°F. Thighs are forgiving, so a few degrees over is fine and still juicy.
- No grill? A hot cast iron skillet works: 5 to 6 minutes per side. Or bake at 425°F for 18 to 22 minutes, then broil 2 minutes for color.
- Make extra sauce. Honestly, the sauce is the star. I double it and keep the spare in a jar in the fridge for up to a week, for stir-fries and rice bowls.
Copycat Panda Express Grilled Teriyaki Chicken
6
servings10
minutes15
minutes330
kcal35
minutesPanda Express-style grilled teriyaki chicken at home: boneless thighs in a quick soy, garlic and ginger marinade, grilled until charred and 165°F inside, rested, sliced and finished with a glossy homemade teriyaki sauce. Serve with rice and vegetables.
Ingredients
- For the Chicken
2 pounds boneless, skinless chicken thighs
2 tablespoons low-sodium soy sauce
2 tablespoons neutral oil, such as canola, plus more for the grill
2 cloves garlic, finely grated
1 teaspoon fresh ginger, finely grated
- For the Teriyaki Sauce
1/2 cup low-sodium soy sauce
1/2 cup water
1/3 cup light brown sugar, packed
2 tablespoons honey
1 tablespoon mirin or rice vinegar
1 clove garlic, finely grated
1/2 teaspoon fresh ginger, finely grated
1 tablespoon cornstarch
2 tablespoons cold water, for the cornstarch
- To Serve
4 cups cooked white or brown rice
sliced green onions and sesame seeds (optional)
Directions
- Marinate
- Toss the chicken thighs with the soy sauce, oil, garlic and ginger in a bowl. Leave for 15 minutes while you make the sauce (or up to 8 hours in the fridge).
- Make the Sauce
- In a small saucepan, combine the soy sauce, water, brown sugar, honey, mirin, garlic and ginger. Bring to a simmer over medium heat, stirring until the sugar dissolves.
- Stir the cornstarch into the cold water until completely smooth, then whisk it into the simmering sauce. Simmer for 1 to 2 minutes, until glossy and thick enough to coat a spoon. Set aside.
- Grill and Serve
- Heat a grill or grill pan over medium-high heat and oil it lightly. Grill the thighs for 5 to 6 minutes per side, until nicely charred and an instant-read thermometer reads at least 165°F in the thickest part.
- Rest the chicken for 5 minutes, then slice it into strips. Spoon the warm teriyaki sauce over the top, sprinkle with green onions and sesame seeds and serve with rice.
Notes
- Tools used: 1. Pigtail flipper – for easier flipping that prevents food from smashing. 2. Grill pan – perfect for grilling chicken thighs, but you can also use any skillet
Like this recipe?
Follow us @recipefairy on Pinterest
What to Serve With Teriyaki Chicken
- Rice: steamed white or brown rice, or fried rice for the full takeout feel.
- Vegetables: steamed broccoli, green beans or a quick mixed-veggie stir-fry.
- Noodles: chow mein or simple garlic noodles.
- Grilled pineapple: sweet, smoky and great with the sauce.
Frequently Asked Questions
What cut of chicken is best for Panda Express-style teriyaki chicken?
I use boneless, skinless chicken thighs. They give the juicy, charred grilled-chicken style of the takeout dish, stay tender on a hot grill and slice neatly. Breasts work, but they dry out faster, so pull them at 165°F.
How do you make teriyaki sauce like Panda Express?
Simmer low-sodium soy sauce, water, brown sugar, honey, mirin, garlic and ginger, then thicken with a cornstarch slurry until glossy. It is a copycat, not the restaurant's own sauce, but it has the same sweet-savory, thick style.
What temperature should teriyaki chicken be cooked to?
Cook chicken to an internal temperature of at least 165°F, measured with an instant-read thermometer in the thickest part. Reheat leftovers to 165°F too.
Can I make this in the oven?
Yes. Bake the marinated thighs on a lined sheet pan at 425°F for 18 to 22 minutes, until 165°F inside, then broil for 1 to 2 minutes for charred edges. Slice and add the sauce.
How long do leftovers last?
Store the chicken and sauce in an airtight container in the fridge for up to 3 to 4 days, or freeze for up to 3 months. Reheat until steaming and 165°F, adding a splash of water to loosen the sauce.
