Crispy Teriyaki Chicken Sandwich Recipe

CALIFORNIA BURGER

1. 1

   If needed, trim chicken breasts and butterfly them to create four thin fillets about 1/2 inch thick. Season lightly with a pinch of salt and pepper.

2. 2

   Set up dredging stations: whisk eggs in a shallow bowl for an egg wash; in a separate bowl whisk flour, cornstarch, garlic powder, ginger powder, salt, and pepper; in a third bowl combine panko breadcrumbs with sesame seeds (optional) and a pinch of salt.

3. 3

   Dredge each chicken fillet first in the seasoned flour, coating completely; shake off excess.

4. 4

   Dip into the egg wash, letting excess drip off.

5. 5

   Press into the breadcrumb mixture to fully coat and form a thick crust.

6. 6

   Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the chicken pieces in batches, about 4–5 minutes per side, until golden and cooked through (internal temperature 165°F/74°C). Drain on a wire rack.

7. 7

   Meanwhile, make the teriyaki glaze: combine soy sauce, mirin, brown sugar, minced garlic, grated ginger, and rice vinegar in a small saucepan. Bring to a simmer and cook 5–7 minutes until slightly thickened. For a thicker glaze, whisk in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon water and simmer until glossy.

8. 8

   Toast hamburger buns until lightly golden. Prepare lettuce, tomato, and avocado slices for toppings.

9. 9

   Whisk mayonnaise with lemon juice to taste (optional) to create a light mayo; set aside.

10. 10

    Assemble the burgers: spread a thin layer of mayo on the bottom bun; add lettuce, tomato, and avocado. Place a crispy teriyaki chicken fillet on top; drizzle with extra teriyaki glaze; top with the bun. Garnish with sesame seeds if desired.

11. 11

    Serve immediately with chips or a simple salad.