Jidori Chicken Club Recipe

Prep the chicken

Pat the jidori chicken breasts dry with paper towels. If breasts are thick, butterfly or pound to an even 3/4–1 inch thickness for even cooking.

Make the marinade

In a bowl combine soy sauce, mirin, rice vinegar, sesame oil, minced garlic, grated ginger, brown sugar (or honey), kosher salt, and black pepper. Whisk until sugar dissolves.

Place the chicken in a resealable bag or shallow dish and pour the marinade over it. Massage to coat thoroughly, remove excess air, and refrigerate for 30 minutes to 2 hours. (If short on time, 30 minutes is sufficient; longer up to 2 hours adds more flavor.)

When ready to cook, remove chicken from fridge 15 minutes before cooking to come toward room temperature and reserve the marinade.

Heat a grill pan or skillet over medium-high heat and add 1 tsp neutral oil. Remove chicken from marinade, letting excess drip off, and sear skin-side (if skin on) or presentation side for 4–5 minutes until golden-brown and a good crust forms. Flip and cook 4–6 minutes more until internal temperature reaches 160–165°F (71–74°C). Transfer to a plate and tent with foil to rest 5–7 minutes; temperature will rise slightly to safe doneness.

While chicken rests, optionally place reserved marinade in a small saucepan, bring to a boil and simmer 1–2 minutes to reduce and use as a light glaze. Brush a small amount over the sliced chicken for extra flavor.

Preheat oven to 400°F (200°C) if you prefer oven-baked bacon. For stove method, heat a large skillet over medium and lay bacon in a single layer. Cook, turning occasionally, until crisp (about 8–12 minutes). Transfer to a paper towel–lined plate to drain.

In a separate small nonstick skillet, melt 1 tbsp butter over medium-low. Crack eggs and fry sunny-side up (or over-easy if preferred) until whites are set but yolks still runny, about 3–4 minutes. Season lightly with salt and pepper. Keep warm.

Spread one side of each bread slice lightly with softened unsalted butter. Heat a griddle or skillet over medium heat and toast the buttered sides until golden brown and crisp, about 1–2 minutes per side. Alternatively, toast in a skillet or toaster and then butter.

Spread mayonnaise on the untoasted sides of four bread slices (the inside faces). If using shiso or basil, layer 1–2 leaves on the mayo for an herbaceous note.

Slice the rested jidori chicken thinly against the grain. Season slices lightly with a pinch of salt if needed.

Assemble sandwich layers on the mayo-spread slices: start with lettuce leaves, then tomato slices (lightly salted), followed by chicken slices, 2 slices of bacon, avocado slices (spritz with lemon to prevent browning), and a slice of cheese. If using the reduced marinade glaze, brush a small amount over the chicken layer before adding bacon and cheese.

Top each assembled sandwich with the remaining buttered toasted bread slice, buttered side out. Press gently and, if desired, secure with a toothpick. Cut sandwiches in half on a diagonal.

Serve immediately with the fried egg on top of the cut sandwich half (optional) or slide the egg inside the sandwich for a rich yolk. Sprinkle toasted sesame seeds over the top and serve lemon wedge on the side. Enjoy warm.