Teriyaki Chicken Sandwich

Von No Recipes · 30 Min.

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Zubereitung

1. Soak the lettuce leaves in cold water while you prepare the rest.
2. Dust both sides of the chicken thighs with potato starch, using a tea strainer if you have one. Pat the thighs together to spread the starch and shake off any excess.
3. Put the chicken skin-side down in a cold non-stick pan over low heat and render the fat slowly for 8 to 10 minutes, until the skin is crisp and the chicken is cooked halfway up the sides.
4. Flip the chicken, turn the heat up to medium and cook, flipping every minute, for another 5 to 6 minutes until cooked through. An instant-read thermometer in the thickest part should read 160°F (71°C).
5. Remove the chicken from the pan.
6. Crack the eggs into opposite sides of the pan, folding any extra white flaps toward the yolk to shape them to fit the bun. When the whites are mostly set, flip and fry to your liking.
7. Wipe the chicken fat out of the pan with a paper towel.
8. Add the sugar, soy sauce and sake to the pan and boil until thickened and forming large glossy bubbles.
9. Return the chicken to the pan and flip repeatedly until it is coated in a thick glaze.
10. Spread the mayonnaise on the bottom buns, add the tomato slices, then the dried lettuce, then a piece of teriyaki chicken, then a fried egg, and cover with the top bun.

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