Serves 2
25 min
Teriyaki Chicken Sandwich
Recipe GLPR3901928ac9c5b8
A Japanese-inspired sandwich featuring crispy pan-fried chicken thighs glazed in a rich teriyaki sauce, topped with a runny-yolk fried egg, fresh tomato, and lettuce, all bound together with Japanese mayonnaise on toasted buns.
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Ingredients
355 grams Boneless, skin-on chicken thighs
1 tablespoon Potato starch
2 tablespoons Evaporated cane sugar
2 tablespoons Soy sauce
2 tablespoons Sake
2 Large eggs
1 Tomato, sliced thin
2 Lettuce leaves
2 tablespoons Japanese mayonnaise
Sandwich buns
Directions
Submerge the lettuce leaves in a bowl of cold water and set aside while you prep the remaining ingredients.
Coat both sides of the chicken thighs evenly with the potato starch using a fine-mesh strainer or sifter. Pat the pieces together to distribute the starch evenly, then tap off any excess.
Place the chicken thighs skin-side down in a cold non-stick skillet. Set the pan over low heat and allow the skin to slowly render for 8 to 10 minutes until golden and crispy.
When the skin is crispy and the chicken has cooked partway up the sides, flip the pieces over and increase the heat to medium. Continue pan-frying, flipping every minute for 5 to 6 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
Transfer the cooked chicken to a plate and set aside.
Crack both eggs into opposite sides of the hot pan. Use a spatula to fold the egg white over the yolk to shape the eggs so they fit in your bun.
When the egg whites are mostly set, flip the eggs over and continue cooking until the whites are fully cooked but the yolks remain runny, about 1 to 2 minutes.
Remove the eggs from the pan and place on a plate.
Wipe out the pan with a paper towel to remove excess chicken fat, leaving just a light coating.
Pour the sugar, soy sauce, and sake into the pan. Bring to a boil over medium-high heat and simmer until the mixture thickens slightly and forms large glossy bubbles, about 1 to 2 minutes.
Return the chicken to the pan and repeatedly flip it for 1 to 2 minutes until completely coated in the glossy teriyaki glaze.
Drain and pat dry the lettuce leaves.
Spread the Japanese mayonnaise evenly on the bottom halves of both buns.
Layer the sliced tomato on top of the mayonnaise.
Arrange the dried lettuce leaves over the tomato.
Top the lettuce with a glazed chicken thigh.
Place a fried egg on top of the chicken and cover with the top bun. Serve immediately while warm.
