Panda Express Teriyaki Chicken Copycat Over Rice

Why You’ll Love This Recipe

• Crispy-edged, juicy chicken thighs with a shiny, restaurant-style teriyaki finish.
• Panda Express vibes at home using easy pantry ingredients and one skillet.
• Balanced sweet-salty sauce with real ginger and garlic, not too heavy.
• Ready in about 35 minutes, perfect for weeknights.

Grocery List

• Produce: Garlic, fresh ginger, scallions
• Dairy: None
• Pantry: Boneless skinless chicken thighs, jasmine rice, low-sodium soy sauce, mirin, brown sugar, rice vinegar, cornstarch, toasted sesame oil, neutral oil, sesame seeds, kosher salt, pepper

Full Ingredients

For the Chicken

• 1.5 lb boneless, skinless chicken thighs (4–6 pieces), trimmed
• 1 tsp kosher salt
• 1/2 tsp white pepper (or black pepper)
• 1 tbsp neutral oil (canola or avocado) for the pan

For the Teriyaki Glaze

• 1/3 cup low-sodium soy sauce
• 1/3 cup mirin (sweet rice wine)
• 3 tbsp packed brown sugar
• 1 tbsp rice vinegar
• 2 garlic cloves, finely minced
• 1 tsp fresh ginger, finely grated
• 2 tsp cornstarch mixed with 2 tsp cold water (slurry)
• 1 tsp toasted sesame oil (optional, for finishing)

For Serving

• 3 cups cooked jasmine rice (about 1 cup uncooked)
• 1 tbsp toasted sesame seeds
• 2 scallions, thinly sliced

Step-by-Step Instructions

Step 1: Season and rest the chicken

Pat the chicken thighs dry with paper towels so they sear instead of steam. Season both sides with the kosher salt and white pepper. Let them sit at room temperature for 10 minutes while you prep the sauce. This quick rest helps the seasoning penetrate and promotes even cooking.

Step 2: Mix the teriyaki sauce

In a small bowl, whisk together the soy sauce, mirin, brown sugar, rice vinegar, garlic, and ginger until the sugar dissolves. In a separate cup, stir the cornstarch and water to make a smooth slurry; set both aside. Having the slurry ready ensures a lump-free, glossy sauce later.

Step 3: Preheat the griddle or skillet

Heat a cast-iron griddle or large skillet over medium-high heat (about 400°F surface temp). Add the neutral oil and swirl to coat. A properly preheated pan gives you those signature caramelized edges and a quick cook without drying the chicken.

Step 4: Griddle the chicken thighs

Add the thighs in a single layer without crowding. Cook 5–6 minutes per side until deeply browned and the thickest part reaches 165°F on an instant-read thermometer. Transfer to a cutting board and rest 3 minutes to keep the juices in.

Step 5: Slice the chicken

Slice the rested thighs across the grain into 1/2-inch strips. Slicing after cooking mimics the Panda Express-style presentation and keeps the meat ultra-juicy.

Step 6: Thicken the teriyaki and lacquer the chicken

Pour the mixed teriyaki base into the hot pan and bring to a simmer over medium heat, scraping up any browned bits. Stir in the cornstarch slurry and cook 60–90 seconds until the sauce turns glossy and thick enough to coat a spoon. Return the sliced chicken and toss 30–60 seconds until every piece is evenly glazed. Off heat, stir in the toasted sesame oil (if using).

Step 7: Serve and garnish

Spoon the glazed chicken over hot jasmine rice. Shower with toasted sesame seeds and sliced scallions. Serve immediately while the sauce is shiny and the rice steamy.

Pro Tips

• Use low-sodium soy sauce to keep the glaze balanced; add a pinch of salt at the end only if needed.
• Don’t overcrowd the pan. If needed, cook the thighs in two batches for the best browning.
• Nappe test: When the sauce coats the back of a spoon and a finger swipe leaves a clean line, it’s ready.
• Trim excess surface fat from thighs for faster rendering and cleaner browning.
• Warm plates or bowls so the glaze stays glossy longer when served.

Variations

• Spicy Teriyaki: Stir in 1–2 tsp chili-garlic sauce or 1 tsp gochujang with the soy and mirin.
• Gluten-Free: Use certified gluten-free tamari in place of soy sauce and ensure your mirin is gluten-free.
• Air Fryer Chicken: Air fry seasoned thighs at 400°F for 10–12 minutes (flip halfway), then slice and glaze on the stovetop as written.

Storage & Make-Ahead

Teriyaki sauce base (before thickening) can be mixed up to 1 week ahead and refrigerated. Cooked teriyaki chicken keeps 3–4 days in an airtight container; reheat gently in a skillet with a splash of water to loosen the glaze. Cooked rice can be refrigerated up to 4 days; reheat covered with a damp paper towel in the microwave.

Nutrition (per serving)

Approximate values, including 3/4 cup cooked jasmine rice: 560 calories; 32 g protein; 18 g fat; 68 g carbohydrates; 16 g sugars; 2 g fiber; 930 mg sodium.