Name: Teriyaki Chicken Filet Sandwich (Made with Sliced Bread)
Cuisine: 和食
Ingredients: 2 slices bread (medium-cut / 6-slice thickness); 1 chicken thigh (300g); 2 tbsp dark soy sauce; 10g salted butter; 1 tsp vegetable oil; 1 tbsp sugar; Mustard, to taste; Lettuce, to taste; Mayonnaise, to taste

About "Teriyaki Chicken Filet Sandwich (Made with Sliced Bread)"

This recipe recreates McDonald's Teriyaki Chicken Filet sandwich using sliced bread and chicken thighs. By marinating the chicken only in soy sauce and steaming it in a water bath instead of pan-frying, it turns out incredibly moist and juicy. The chicken is coated in a sweet and savory teriyaki sauce made by reducing the steaming juices with sugar, then sandwiched between bread toasted on only one side with butter. Combined with mustard, lettuce, and mayonnaise, this sandwich bursts with juices when cut.

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Tips for Making "Teriyaki Chicken Filet Sandwich (Made with Sliced Bread)"

Prep
- Thoroughly wipe off excess moisture and blood from the chicken thigh with paper towels, and remove hard cartilage, tendons, and blood clots with a knife. Pluck any remaining feathers from the skin by hand.
Marinating
- Place the chicken in a plastic bag, add only 2 tbsp of dark soy sauce, and massage well. Squeeze out the air, tie the bag, and marinate skin-side down in the fridge for half a day to a full day (at least 30 minutes).
Marinating
- Since soy sauce contains umami, aroma, sweetness, and acidity, using it alone works synergistically with the chicken's natural flavors to create a deep, rich taste.
Shaping
- Place the chicken skin-side up on a tray and stretch the skin to wrap around the meat. This traps moisture inside and enhances juiciness.
Steaming
- Steam the chicken in a water bath instead of pan-frying. Place the heatproof dish in a frying pan, add water up to halfway up the dish, bring to a boil, then cover with foil and steam on low for about 20 minutes.
Food Safety
- Ensure the internal temperature reaches at least 75°C (167°F) for 1 minute. If you don't have a thermometer, cut into the thickest part to check that the center is completely white.
Sauce
- Transfer the steaming juices to a pan, add 1 tbsp of sugar, and simmer. Once boiling, return the chicken and reduce the sauce to coat it. Save any leftover sauce in the pan to drizzle on top later.
Toasting
- Melt 10g of salted butter and 1 tsp of vegetable oil in a pan, and toast the bread on one side only. This keeps the outside crispy and the inside soft while preventing the bread from absorbing too much oil.
Assembly
- Spread mustard on the untoasted side of the bread, then layer with teriyaki chicken, lettuce, and mayonnaise. Top with the other slice, press down firmly to compact, and cut in half.

Ingredients for "Teriyaki Chicken Filet Sandwich (Made with Sliced Bread)"

9 items

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2slices bread (medium-cut / 6-slice thickness)
1chicken thigh (300g)
2tbsp dark soy sauce
10gsalted butter
1tsp vegetable oil
1tbsp sugar
Mustard,to taste
Lettuce,to taste
Mayonnaise,to taste

How to Make "Teriyaki Chicken Filet Sandwich (Made with Sliced Bread)"

1
Thoroughly wipe off any excess moisture and blood from the chicken thigh (300g) using paper towels.
2
Remove any hard cartilage, tendons, and blood clots with a knife, and pluck out any remaining feathers on the skin by hand.
3
Place the chicken in a plastic bag, add 2 tbsp of dark soy sauce, and massage it well to coat thoroughly.
4
Squeeze the air out of the bag, tie it closed, and marinate in the refrigerator with the skin side down for half a day to a full day (at least 30 minutes).
5
Once marinated, transfer the chicken to a tray or heatproof dish, squeezing out any remaining soy sauce extract from the bag.
6
Place the chicken skin-side up and shape it by stretching the skin to wrap around the meat.
7
Place the heatproof dish with the chicken into a frying pan, and pour water into the pan until it reaches halfway up the side of the dish.
8
Bring to a boil, then reduce the heat to low, cover with aluminum foil or a lid, and steam for about 20 minutes.
9
While steaming, heat 10g of salted butter and 1 tsp of vegetable oil in another frying pan to melt the butter.
10
Place one slice of bread in the pan and toast only one side until golden brown, pressing down gently with a spatula, then remove.
11
Add a little more oil and toast the second slice on one side in the same way, then remove and wipe any crumbs or burnt bits from the pan with a paper towel.
12
After about 20 minutes, check if the chicken is cooked through to the center (ensure the internal temperature is at least 75°C (167°F) for 1 minute, or cut into the thickest part to confirm the center is white).
13
Remove only the chicken and transfer the remaining steaming juices from the dish into the frying pan.
14
Add 1 tbsp of sugar and bring to a boil, then return the chicken to the pan and reduce the sauce while coating the chicken thoroughly.
15
Set aside any remaining sauce in the pan to use as extra sauce later.
16
Wash the lettuce and thoroughly dry it with paper towels.
17
Place the toast with the untoasted side facing up and spread a thin layer of mustard to taste.
18
Place the teriyaki chicken on top of the mustard, layer with lettuce, and squeeze a generous amount of mayonnaise over it.
19
Top with the other slice of toast (untoasted side facing inward) and press down firmly with your hands to compact the ingredients.
20
Cut in half, place on a plate, and drizzle with the reserved extra sauce if desired to serve.

Detailed Commentary on "Teriyaki Chicken Filet Sandwich (Made with Sliced Bread)"

* Content organized by topics from the video.

Removing Odors with Meticulous Prep

Hello everyone, I'm Kosei. As a huge McDonald's fan, today I'm going to make an incredibly delicious chicken filet sandwich using sliced bread and chicken thigh. First, let's prep the chicken thigh (300g). Chicken can have excess moisture and blood clots that cause unpleasant odors, so wipe them off thoroughly with paper towels before cooking. Next, carefully remove any hard cartilage, tendons, or blood clots with a knife, as these can ruin the texture and flavor. Also, check the skin for any remaining feathers and pluck them out by hand. Taking the time for this meticulous prep will dramatically elevate the final taste.

Incredible Flavor with Just Soy Sauce!

Once prepped, place the chicken in a plastic bag and add 2 tbsp of dark soy sauce. Surprisingly, soy sauce is the only seasoning we use! Soy sauce naturally contains umami, aroma, sweetness, and acidity, which creates a deep, complex flavor all on its own. When combined with the chicken's natural umami, they work synergistically to boost the flavor even further. After adding the soy sauce, massage it well to ensure it coats the chicken completely. Squeeze out the air and tie the bag tightly. Marinating in a bag ensures even coverage with minimal seasoning and makes cleanup a breeze. Placing the chicken skin-side down allows the soy sauce to penetrate the thick skin, giving it an appetizing look. Let it marinate in the fridge for a day (ideally at least half a day, but 30 minutes will do if you can't wait).

Water-Bath Steaming for Ultimate Juiciness

When ready, transfer the chicken to a tray or heatproof dish. Be sure to squeeze out every last drop of the soy sauce marinade from the bag. Place the chicken skin-side up, and shape it by stretching the skin to wrap around the meat. This not only looks neat but also traps moisture inside, making it incredibly juicy. Surprisingly, instead of pan-frying, we will steam the chicken in a water bath inside a frying pan. Place the heatproof dish with the chicken into the pan, and pour in water until it reaches halfway up the side of the dish so it doesn't dry out. Bring it to a boil, then reduce the heat to low, cover with foil, and steam for about 20 minutes. Steaming gently in a water bath ensures even heat distribution, preventing dry spots and yielding a wonderfully moist and juicy texture with minimal effort.

Buttery Toast Grilled on One Side

While the chicken is steaming, let's prepare the toast. Melt 10g of salted butter in a frying pan, adding 1 tsp of vegetable oil to prevent the butter from burning. Once melted, place a slice of bread (medium-cut) in the pan and toast only one side. Press down gently with a spatula to ensure even browning. Once golden brown, remove it. Add a little more oil and toast the second slice on one side in the same way. Toasting only one side keeps the outside crispy and fragrant while keeping the inside soft. It also prevents the bread from absorbing too much oil, keeping it light. Once done, wipe away any crumbs or burnt bits from the pan with a paper towel.

Rich and Umami-Packed Teriyaki Sauce

Once the time is up, check if the chicken is fully cooked. Ensure the internal temperature has reached at least 75°C (167°F) for 1 minute. If you don't have a thermometer, cut into the thickest part to make sure the center is completely white. Remove the chicken, and pour the remaining steaming juices—packed with chicken umami—into the frying pan. To make our sweet and savory teriyaki sauce, add 1 tbsp of sugar and bring it to a simmer. Once boiling, return the chicken to the pan and reduce the sauce while coating the chicken. Glazing the chicken at the very end keeps the inside juicy while creating a glossy, rich exterior. Once the sauce thickens to this consistency, it's ready.

Assembling for Perfect Harmony

Next, wash the lettuce and dry it thoroughly with paper towels. Spread mustard to taste on the untoasted side of the bread. Since the first toasted side usually looks the best, we want that beautiful golden side facing outward on top. After spreading the mustard, place the teriyaki chicken on top. Set aside any remaining sauce in the pan to use as an extra drizzle later. Layer the lettuce over the chicken, then squeeze on a generous amount of mayonnaise. Finally, top with the other slice of toast and press down firmly with your hands to help the ingredients stick together and create a cohesive sandwich. Cut it in half, and your addictive, juicy Teriyaki Chicken Filet Sandwich is complete!

An Explosion of Juices and Pure Joy

Look at this—just cutting it releases an absolute waterfall of juices! This goes way beyond your typical burger. The sweet-savory teriyaki sauce, rich mayonnaise, and crisp lettuce come together so beautifully it might bring a tear to your eye. If you press down on it, the juices literally cascade out. The bread is crispy on the outside, and every bite fills your mouth with savory juices. The harmony between the sweet-savory glaze, crunchy lettuce, and creamy mayo is mind-blowing. Drizzling the reserved extra sauce halfway through makes it wonderfully indulgent. Seriously, this is mind-blowingly delicious, so run to the grocery store and make this right now!

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