Homemade Panda Express Teriyaki Chicken Copycat Recipes

PANDA EXPRESS TERIYAKI CHICKEN (COPYCAT)

Steps:

• In a bowl, add the canola oil to chicken thighs while waiting for grill pan to heat up on high.
• Add the chicken to grill pan and grill on high for 3-5 minutes on each side.
• While the chicken is cooking, Add the sugar, soy sauce, lemon juice, garlic powder, ground ginger, 1/3 cup water and bring to a boil on high heat.
• Lower temperature to medium-low and cook for 2-3 minutes.
• Add the water/cornstarch mixture then cook over low heat until just thickened.
• Spoon the sauce over the chicken and serve with brown rice and grilled pineapple.

HOMEMADE PANDA EXPRESS TERIYAKI CHICKEN (COPYCAT)

Steps:

• Rub the chicken with canola oil and let sit in a mixing bowl while you heat up the pan.
• Toss in the oiled chicken in the pan and cook each side for 5mins.
• Remove the chicken from the pan and set aside for a while.
• Make the teriyaki sauce in a separate pan. Mix garlic, ginger, sugar, lemon juice, water, and soy sauce. Bring to boil and then simmer for 3mins.
• Pour the cornstarch mix on the sauce and stir until it thickens.
• Plate the chicken and drizzle with teriyaki sauce.
• Top with sesame seeds. Serve with rice and stir-fry veggies or grilled pineapples.

PANDA EXPRESS TERIYAKI CHICKEN

Steps:

• Whisk the ingredients together, then mix up the cornstarch slurry and whisk it into the marinade. Place the chicken in a gallon zip-top bag and pour the marinade inside. Massage the marinade into the chicken with your hand, close the bag, and refrigerate for 30 minutes.
• For the teriyaki sauce, whisk the rest of the ingredients, except the cornstarch slurry, in a small saucepan over medium high heat. When it starts to boil, reduce the heat to medium low, whisk in the thoroughly mixed cornstarch slurry, and let it simmer for 5 minutes to thicken. Remove from the heat. The sauce will continue to thicken as it cools.
• Place the meat on a plate and pat it dry with a paper towel to remove excess moisture. Add the oil to a grill pan set over medium high heat and heat up the pan until it's hot, roughly 2 minutes. Carefully place two chicken thighs in the grill pan and let them cook on medium high for 1 minute, then reduce the heat to medium low and cook for 5 to 7 minutes. Flip over with tongs and cook the other side for 5 to 7 minutes. Chicken is cooked when it has an internal temperature of 165 F on a meat thermometer and is no longer pink inside. Repeat with the other 2 thighs.
• Place the grilled meat on a plate and tent with foil. Let it rest for 10 minutes.
• With a serrated knife, slice the meat across the grain in half-inch strips.
• Reheat the sauce over medium low heat, then brush the sauce on top of the chicken. Extra sauce can be used for a dipping sauce or for mixing with rice. Serve the teriyaki chicken with steamed rice and garnish with sliced green onions and sesame seeds.

COPYCAT PANDA EXPRESS TERIYAKI CHICKEN RECIPE

Steps:

• In a bowl, add the canola oil to chicken thighs while waiting for the grill pan to heat up on high.
• Add the chicken to the grill pan and grill on high for 3 to 5 minutes on each side.
• While the chicken is cooking, add the sugar, soy sauce, lemon juice, garlic powder, ground ginger, 1/3 cup water and bring to a boil on high heat.
• Lower temperature to medium-low and cook for 2 to 3 minutes.
• Add the water/cornstarch mixture then cook over low heat until just thickened.
• Spoon the sauce over the chicken and serve with brown rice and grilled pineapple.