Crispy Teriyaki Chicken Sandwich Recipe

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

4. Dip into the egg wash, letting excess drip off.

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

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

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

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. Serve immediately with chips or a simple salad.