Fusion food may be the future. This teriyaki chicken sandwich combines both Japanese and Western elements. The chicken patty in the middle is juicy, tender and flavorful. This healthy and easy to make sandwich is perfect for busy students (like me) and people who have little time to cook. Simply wrap it with a piece of aluminum foil, and there you go, a filling and delicious meal.
- 100g minced chicken
- salt, pepper to taste
- 1 tsb cooking wine
- 1/2 tbs cornstarch
- 2 slices toast
- yaki nori (roasted seaweed) optional
For the teriyaki sauce:
- 2tbs soysauce
- 1/2tbs sugar
- 3tbs water
- To make teriyaki sauce, mix soy sauce, sugar and water together.
- To make the chicken patty, combine ground chicken, pepper, salt, cooking wine and cornstarch in a bowl
- Mix well by stirring in the same direction, add more cornstarch if you feel the mixture is difficult to shape.
- Shape into a patty with a piece of plastic wrap (this way your hands will be clean).
- Heat a small pan with a little bit of oil, add chicken patty once the oil begins to simmer. Cook over medium heat.
- Turn the chicken patty over once the one side turns brown/golden brown.
- Turn the patty over several times. Add teriyaki sauce when the patty is almost fully-cooked.
- Switch to high heat for reduction. The sauce will be reduced and becomes sticky and shiny.
- Place lettuce, roasted seaweed and chicken patty on the toast, or a burger bun.
- Tightly wrap the sandwich with a piece of aluminum foil/wax paper.
To go or for here?
The sandwich is so flavorful. The chicken patty is juicy and tender. Such a filling meal! A pleasure indeed without guilt.