Panda Express Teriyaki Pineapple Chicken Copycat Recipe (Spring 2026 Addition)
This sweet-savory combination was the star of my takeout order! Tender chicken glazed with tangy teriyaki and juicy pineapple chunks that balance perfectly.
Ingredients
Main ingredients
- chicken thighs, boneless skinless 1.5 lbs
- fresh pineapple chunks 1 cup
- cornstarch 0.33 cup
- egg 1 piece
- neutral oil (for frying) 1.5 cups
- scallions, sliced 2 tbsp
Seasonings/Sauce
- soy sauce 0.33 cup
- brown sugar 3 tbsp
- honey 2 tbsp
- rice vinegar 2 tbsp
- garlic, minced 2 tsp
- ginger, minced 2 tsp
- sesame oil 1 tsp
- water 0.25 cup
- cornstarch (for slurry) 1 tbsp
Nutrition summary
Carbohydrates
38 g
40%
Protein
24 g
25%
Fat
13 g
35%
Cooking steps
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1
Cut the chicken thighs into bite-sized pieces. In a large bowl, toss chicken with 1 beaten egg and 1/3 cup cornstarch until evenly coated. Let sit 10 minutes while you heat oil.
-
2
Heat 1.5 cups neutral oil in a wok or deep skillet over medium-high heat (350°F). Fry chicken pieces in batches without crowding, 4–5 minutes total, turning until golden and crispy. Remove and drain well.
-
3
Carefully pour off excess oil, leaving 1 tablespoon in the wok. Add garlic and ginger; sauté 30 seconds until fragrant.
-
4
Stir in soy sauce, brown sugar, honey, rice vinegar, water, and sesame oil. Bring to a simmer and cook 1–2 minutes until sugar dissolves. Add pineapple chunks and simmer 2 more minutes.
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5
Mix 1 tablespoon cornstarch with 2 tablespoons water, then slowly stir the slurry into the wok. Cook, stirring, until the sauce thickens and becomes glossy.
-
6
Return fried chicken to the wok. Toss rapidly over high heat for 1 minute, coating chicken completely in sauce (the 'Panda technique' for sauce adherence and wok hei).
-
7
Sprinkle in sliced scallions, give a final toss, and serve hot with steamed rice if desired.
Personalized Q&A
Q. Does this actually taste like Panda Express Teriyaki Pineapple Chicken?
Yes! This recipe uses boneless chicken thighs for juiciness, a cornstarch-egg coating for that light Panda crisp, and balances sweet-savory flavors with honey, brown sugar, and soy sauce—plus fresh pineapple, just like the real Panda Express version. High-heat wok finishing gives you the signature texture and glossy glaze.
Q. How do I keep the chicken coating crispy with the sauce?
Double-frying in hot oil and draining the chicken before adding to the wok prevents sogginess. Make sure your oil is at 350°F and only toss the chicken with sauce just before serving, as shown in the recipe’s final step for maximum crispness.
Q. Can I substitute chicken breast for thighs?
You can use chicken breast instead of thighs—the results will be a bit leaner and less juicy. Thighs give better flavor and moisture, but breasts will still work, especially with careful frying and saucing.
Q. How many calories, protein, carbs, and fat are in a serving?
Each Panda Express-sized serving (180g) provides about 380 kcal, with 24g protein (25%), 38g carbs (40%), and 13g fat (35%), offering a balanced sweet and savory main dish.
Q. How do I store and reheat leftovers so the chicken stays crisp?
Cool the chicken and sauce separately before refrigerating for up to 2 days. Reheat chicken pieces in a single layer in a hot oven or air fryer at 375°F for 5–7 minutes, then toss with reheated sauce and pineapple just before serving for best texture.
