With plump juicy chicken glazed in a three ingredient teriyaki sauce, this easy chicken sandwich is topped with a fried egg for a little something extra.
FOR TERIYAKI CHICKEN - 355 grams boneless skin-on chicken thighs (2 large thighs) - 1 tablespoon potato starch - 2 tablespoons sugar - 2 tablespoons soy sauce - 2 tablespoons sake FOR SANDWICH - 2 large eggs - 1 tomato (sliced 1/5-inch thick) - 2 leaves lettuce - 2 tablespoons Japanese mayonnaise
Dust the chicken on all sides with a light even coating of potato starch.
Add the chicken in a non-stick frying pan, skin-side down, and turn the heat on to low. Fry until the fat has rendered out of the skin and it is crisp.
Turn up the heat to medium, and pan-fry the chicken in the fat from the skin. Flip the chicken over every minute or so to cook through evenly.
When the chicken is cooked through, transfer it to a plate and then break the eggs into the pan. Use a spatula to fold the flaps of egg towards center.
Wipe all of the fat out of the pan with paper towels and then add the sugar, soy sauce, and sake. Boil until thick and bubbly.
Return the chicken to the pan and glaze with teriyaki sauce.
Spread a tablespoon of mayonnaise on each bottom bun.
Top with a few slices of tomato.
Tear the lettuce to size and place it on top of the tomatoes.
Add the chicken teriyaki on top.
Top the chicken with a fried egg and top bun and serve.