Crispy Teriyaki Chicken Recipe
Crispy fried chicken breast tossed in teriyaki sauce & served with romaine lettuce, pickled carrots & daikon radishes, jalapeños, cilantro, green onions, toasted sesame seeds & spicy mayo on a toasted egg bun.
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Ingredients
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Crispy Chicken
Teriyaki glaze
Spicy mayo
Toppings & buns
Method
Crispy Chicken
- 1
Pound and prepare chicken
Pound each chicken breast to an even thickness of about 1/2 inch (1.25 cm). Pat dry and season lightly with salt and pepper.
- 2
Set up dredging stations
Whisk eggs in a shallow bowl. In a separate large bowl, whisk together flour, cornstarch, baking powder, garlic powder, onion powder, salt, and pepper.
- 3
Dredge and coat chicken
Dredge each chicken breast in the flour mixture. Dip into the beaten eggs, then coat again with the flour mixture to create a double coating for extra crisp.
- 4
Heat oil and fry
Pour oil into a heavy-bottomed pot to depth of about 2 inches. Heat oil to 350-365°F (175-185°C). Fry chicken in batches until golden and crispy, about 3-4 minutes per side. Internal temperature should reach 165°F (74°C). Remove to a rack to drain.
Teriyaki glaze
- 5
Make the glaze
In a small saucepan, combine soy sauce, mirin, sake (or water), and brown sugar. Bring to a gentle simmer while stirring to dissolve sugar.
- 6
Thicken the glaze
Mix the cornstarch with 1 tablespoon water to make a slurry. Whisk slurry into the simmering sauce and cook 1-2 minutes until glossy and thickened.
- 7
Toss chicken with glaze
Once chicken is fried and resting, toss hot pieces in the glaze until evenly coated. Reserve any remaining glaze for serving.
Spicy mayo
- 8
Prepare spicy mayo
In a small bowl, whisk together mayonnaise and Sriracha until smooth. Add lemon juice to taste if desired. Chill until ready to assemble.
Pickled veggies and toppings
- 9
Pickle vegetables
If not pre-pickled, combine equal parts rice vinegar and water with a pinch of salt and sugar. Heat just enough to dissolve sugar, then pour over sliced carrots and daikon in a jar. Let cool and refrigerate for at least 20 minutes.
- 10
Prep greens and toppings
Thinly slice jalapeño, chop cilantro, and slice green onions. Toast sesame seeds in a dry skillet until fragrant, then set aside.
Buns and assembly
- 11
- 12
Assemble sandwiches
Spread a thin layer of spicy mayo on the bottom bun. Layer with Romaine lettuce, pickled carrots and daikon, jalapeño slices, cilantro, and green onions. Add a generous portion of teriyaki-glazed crispy chicken. Sprinkle toasted sesame seeds on top.
- 13
Finish and serve
Top with the top bun, press gently, and serve immediately.
