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This easy teriyaki chicken sandwich with a fried egg comes together from just a few ingredients in a matter of minutes.
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Teriyaki Chicken Sandwich

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.
Course Sandwich
Cuisine Japanese
Keyword bento, picnic, teriyaki
Level Beginner
Main Ingredient Poultry
Diet Dairy-Free
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 sandwiches
Calories 654kcal
Author Marc Matsumoto

Equipment

Ingredients

For Teriyaki Chicken

For Sandwich

  • 2 large eggs
  • 1 tomato (sliced ⅕-inch thick)
  • 2 leaves lettuce
  • 2 tablespoons Japanese mayonnaise
Grams + US Cups - US Standard

Instructions

  • Soak the 2 leaves lettuce in cold water while you prepare the other ingredients.
    2 leaves lettuce
    Soaking lettuce in cold water to crisp.
  • Dust both sides of the 355 grams boneless skin-on chicken thighs with an even coating of 1 tablespoon potato starch (using a tea strainer makes this easy). Pat the chicken against each other to spread the starch around and remove any excess.
    355 grams boneless skin-on chicken thighs, 1 tablespoon potato starch
    Dusting chicken with potato starch.
  • 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.
    Frying chicken teriyaki, skin-side down.
  • 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).
    Pan-fry the chicken until cooked through.
  • When the chicken is cooked, remove it from the pan.
  • Break 2 large 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.
    2 large eggs
    Fry the eggs for the sandwich over-easy
  • 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 2 tablespoons evaporated cane sugar, 2 tablespoons soy sauce, and 2 tablespoons sake and let the mixture boil until it's thickened up a bit and is forming large glossy bubbles.
    2 tablespoons evaporated cane sugar, 2 tablespoons soy sauce, 2 tablespoons sake
    Reduce the teriyaki sauce until it is thick and bubbly.
  • Return the chicken to the pan and repeatedly flip until the chicken is coated in a thick glaze.
    Glaze the chicken with teriyaki sauce.
  • To assemble the sandwich, spread 2 tablespoons Japanese mayonnaise on each of the bottom buns, dividing it between them.
    2 tablespoons Japanese mayonnaise
    Spread mayonnaise on the bottom bun.
  • Top this with the 1 tomato.
    1 tomato
    Top with sliced tomatoes.
  • Drain and dry the lettuce and add a few layers on top of the tomatoes.
    Add the lettuce to the sandwich.
  • Add a piece of chicken teriyaki.
    Add the Chicken Teriyaki
  • Top with a fried egg and cover with the top bun.

Video

Nutrition

Calories: 654kcal | Carbohydrates: 21g | Protein: 38g | Fat: 45g | Saturated Fat: 11g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 366mg | Sodium: 1308mg | Potassium: 679mg | Fiber: 1g | Sugar: 15g | Vitamin A: 970IU | Vitamin C: 9mg | Calcium: 58mg | Iron: 3mg