Japanese · Lunch
Japanese Teriyaki Chicken Sandwich
Boneless chicken thigh pan-seared and glazed with soy, mirin, sake, and fresh ginger in a caramelized teriyaki sauce. Served on a toasted brioche bun with shredded cabbage, Japanese mayonnaise, and scallion, offering sweet-savoury depth with crisp slaw contrast.
$5
12 minsPrep
12 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
612Calories
45.3gProtein
26.8gFat
42.1gCarbs
14.2gSugar
2.6gFiber
1580mgSodium
210mgChol
6.1gSat Fat
560mgPotassium
90mgCalcium
2.8mgIron
0.7mcgVitamin B12
18mgVitamin C
protein-rich
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat the chicken thigh dry and flatten slightly so it cooks evenly. Whisk soy sauce, mirin, sake, brown sugar, and grated fresh ginger together for the glaze.
2
Marinate
Place the chicken thigh in the glaze and let sit at room temperature for 10 minutes.
3
Sear
Heat the vegetable oil in a skillet over medium-high heat. Lay the chicken thigh skin-side down and cook 5 to 6 minutes until skin is deep golden and releases easily.
4
Glaze
Flip the chicken thigh, pour in the reserved marinade, and reduce over medium heat for 4 to 5 minutes, turning once, until glossy and the chicken reaches 165°F internally.
5
Rest
Move the chicken thigh to a board and let it rest for 3 minutes.
6
Build
Toast the cut sides of the brioche bun in the same skillet over medium heat for 1 minute until light golden. Spread Japanese mayonnaise on both halves.
7
Plate
Slice the chicken thigh and layer it on the bottom bun with shredded cabbage and scallion. Scatter sesame seeds over, close the sandwich, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g boneless chicken thigh
- 4 tbsp4 tbsp soy sauce
- 4 tbsp4 tbsp mirin
- 2 tbsp2 tbsp sake
- 2 tsp2 tsp brown sugar
- 2 tsp2 tsp fresh ginger
- 2 tsp2 tsp vegetable oil
- 22 hamburger bun (brioche-style)
- 4 tbsp4 tbsp Japanese mayonnaise (kewpie-style)
- 70g70g shredded cabbage
- 22 scallion
- 2 tsp2 tsp sesame seeds
