Teriyaki Chicken Sandwich
User Reviews
4.3
9 reviews
Good
Teriyaki Chicken Sandwich
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Teriyaki Chicken Sandwiches are as popular within Japan as they are around the world. My version includes a juicy pan-fried chicken thigh glazed in savory-sweet teriyaki sauce. Topped with a fried egg sporting a molten yolk, it's an irresistibly delicious combo with sweet tomatoes and crisp lettuce in a tender, fluffy bun.
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Ingredients
For Teriyaki Chicken
- 355 grams boneless skin-on chicken thighs (2 large thighs)
- 1 tablespoon Potato Starch
- 2 tablespoons evaporated cane sugar
- 2 tablespoons soy sauce
- 2 tablespoons sake
For Sandwich
- 2 large eggs
- 1 tomato (sliced ⅕-inch thick)
- 2 leaves lettuce
- 2 tablespoons Japanese mayonnaise
Instructions
- Soak the lettuce in cold water while you prepare the other ingredients.
- Dust both sides of the chicken with an even coating of potato starch (using a tea strainer makes this easy). Pat the chicken against each other to spread the starch around and remove any excess.
- Place the chicken skin-side down in a cold non-stick frying pan, put the pan over low heat, and allow the fat to slowly render out of the skin. This will take 8-10 minutes.
- When the skin has crisped and the chicken is cooked halfway up the sides, flip the chicken over and turn up the heat to medium. Continue pan-frying the chicken, flipping it over every minute until it's cooked through (another 5-6 minutes). The best way to check it is to use an instant-read thermometer inserted into the thickest part of the chicken. It should read 160 degrees F (71 C).
- When the chicken is cooked, remove it from the pan.
- Break two eggs onto opposite sides of the pan and use a spatula to fold any extra flaps of egg over towards the yolk to shape the egg so it will fit in your bun.
- When the white is mostly cooked through, flip the eggs over and continue frying until they reach your desired doneness. I like the whites fully set, but the yolk still runny.
- Remove the eggs from the pan and use a paper towel to wipe out all of the chicken fat from the pan.
- Add the sugar, soy sauce, and sake and let the mixture boil until it's thickened up a bit and is forming large glossy bubbles.
- Return the chicken to the pan and repeatedly flip until the chicken is coated in a thick glaze.
- To assemble the sandwich, spread a tablespoon of mayonnaise on each of the bottom buns.
- Top this with the tomatoes.
- Drain and dry the lettuce and add a few layers on top of the tomatoes.
- Add a piece of chicken teriyaki.
- Top with a fried egg and cover with the top bun.
Nutrition Information
Show Details
Calories
659kcal
(33%)
Carbohydrates
21g
(7%)
Protein
38g
(76%)
Fat
45g
(69%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
13g
Monounsaturated Fat
16g
Trans Fat
1g
Cholesterol
366mg
(122%)
Sodium
1309mg
(55%)
Potassium
675mg
(19%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
970IU
(19%)
Vitamin C
9mg
(10%)
Calcium
58mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2sandwiches
Amount Per Serving
Calories 659 kcal
% Daily Value*
| Calories | 659kcal | 33% |
| Carbohydrates | 21g | 7% |
| Protein | 38g | 76% |
| Fat | 45g | 69% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 366mg | 122% |
| Sodium | 1309mg | 55% |
| Potassium | 675mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 970IU | 19% |
| Vitamin C | 9mg | 10% |
| Calcium | 58mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
9 reviews
Good
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