Recipes · Main Dishes · Asian
Panda Express Teriyaki Chicken
Ingredients
Instructions
- Pat dry the chicken thighs with kitchen towels and season with salt and pepper.
- Heat a non-stick skillet to medium-high and add the oil. Add the chicken once it's hot and cook until browned on both sides.
- Combine the sugar, soy sauce, water, garlic powder, ground ginger, and cornstarch in a bowl. Mix until well dissolved.
- Once the chicken is golden on both sides, add the sauce and mix well. Cook for a few minutes, or until it thickens. Let it sit for a few minutes and slice.
- Serve the chicken with white rice, scallions, and sesame seeds.
Notes
Sauce Thickness: Adjust the cornstarch slurry to get your sauce just right. If it’s too thin, a little extra cornstarch mixed with water can thicken it up. Too thick? A splash of water will thin it out.
I tested simmering the sauce hard vs keeping it gentle, and a low simmer worked better because the sauce stays glossy instead of reducing too fast.
Marinate: If you’ve got time, let the chicken marinate in a bit of the sauce for an hour or so before cooking. This marinade deepens the flavor even more.
Hot Pan: Make sure your skillet is nice and hot before adding the chicken. That’s how you get that delicious sear.
Chicken: Chicken breast can be aleaner option. Just keep an eye on it while cooking since it can dry out more easily than thighs.
Cornstarch: If you’re out of cornstarch, you can use arrowroot powder or tapioca starch as a thickener. The ratio is generally 1:1, but you might need to adjust slightly based on the desired thickness.
Ginger and garlic: Fresh is best! If you have fresh ginger and garlic, use them instead of the powdered versions for a more vibrant taste.
Sesame oil for finishing: A drizzle of sesame oil right at the end adds an extra layer of nutty richness that’s just divine.
Make Ahead: Prepare it a day in advance and reheat it slowly on the stove or in the oven.