Chicken Teriyaki Sandwich

• 2 slice Sliced bread
• 1/2 a thigh Chicken thigh meat
• 1 Egg
• 1 leaf Loose leaf lettuce
• 1 tsp Sake
• 1 tsp Mirin
• 1 tsp Soy sauce
• 1 tsp Sugar
• 1 tsp Mayonnaise
• 1 Olive oil

1. In order to make the chicken cook through evenly and quickly, butterfly the thick parts so it's an even thickness all over.
2. Pierce the skin side several times with a fork.
3. Heat some olive oil in a frying pan and put the chicken in skin side down.
4. Pan fry over medium heat until browned.
5. Wash the lettuce leaf in cold water.
6. When it's crispy, rip it up with your hands.
7. Combine all the ingredients.
8. When the skin side of the chicken is browned, turn it over.
9. Break the egg into an empty part of the frying pan and turn the heat down to low.
10. Toast the bread lightly, and spread on one side with mayonnaise.
11. When the egg is cooked, turn it over and then immediately take it out.
12. Add the combined seasonings from Step 3 to the frying pan.
13. Put a lid on and cook the chicken through.
14. When the chicken is cooked, take the lid off and reduce the sauce.
15. Put the lettuce, egg, and chicken on one piece of toast and top with the other piece.
16. Press down from above, cut into half and it's done.

bread, thigh meat, egg, leaf lettuce, sake, mirin, soy sauce, sugar, mayonnaise, olive oil

Taken from cookpad.com/us/recipes/153302-chicken-teriyaki-sandwich (may not work)