Authentic Thai Teriyaki Chicken Sandwich

Authentic Thai Teriyaki Chicken Sandwich

A delicious fusion style sandwich filled with juicy chicken coated in a sweet and savoury teriyaki sauce, crisp vegetables, and creamy Thai-style chilli mayonnaise. It is perfect for lunch, dinner, or a quick homemade meal.

Prep Time: 15 minutes
Marinating Time: 20 minutes
Cook Time: 15 minutes
Total Time: 50 minutes
Servings: 2 sandwiches

Ingredients

For the Teriyaki Chicken

  • 300 g boneless chicken breast or chicken thigh

  • 1 tablespoon cooking oil

  • 1 clove garlic, finely chopped

  • ½ teaspoon grated fresh ginger

  • ¼ teaspoon black pepper

  • A small pinch of salt

For the Teriyaki Sauce

  • 2 tablespoons soy sauce

  • 1 tablespoon oyster sauce

  • 1 tablespoon honey or brown sugar

  • 1 tablespoon water

  • 1 teaspoon rice vinegar or lime juice

  • 1 teaspoon sesame oil, optional

  • ½ teaspoon cornflour

  • 1 tablespoon water, for mixing with the cornflour

For the Thai Chilli Mayonnaise

  • 3 tablespoons mayonnaise

  • 1 tablespoon Thai sweet chilli sauce

  • ½ teaspoon lime juice

  • ¼ teaspoon chilli flakes, optional

For Assembling the Sandwiches

  • 2 sandwich rolls, baguettes, ciabatta rolls, or burger buns

  • 4 lettuce leaves

  • ½ cucumber, thinly sliced

  • 1 small carrot, grated or cut into thin strips

  • ½ small red onion, thinly sliced

  • 1 small tomato, sliced

  • Fresh coriander leaves

  • 1 teaspoon sesame seeds, optional

  • Butter for toasting the bread, optional

Instructions

  1. Prepare the chicken.
    Slice the chicken into thin strips or small bite sized pieces. Place it in a bowl and season with the chopped garlic, ginger, black pepper, and a small pinch of salt. Mix well and leave to marinate for approximately 20 minutes.

  2. Make the teriyaki sauce.
    In a small bowl, combine the soy sauce, oyster sauce, honey or brown sugar, water, rice vinegar or lime juice, and sesame oil.

  3. Prepare the cornflour mixture.
    In a separate small bowl, mix the cornflour with 1 tablespoon of water until smooth. Set it aside.

  4. Make the Thai chilli mayonnaise.
    Combine the mayonnaise, Thai sweet chilli sauce, lime juice, and chilli flakes in a small bowl. Mix until smooth and refrigerate until needed.

  5. Cook the chicken.
    Heat the cooking oil in a frying pan over medium high heat. Add the marinated chicken and stir-fry for approximately 5–7 minutes, or until the chicken is fully cooked and lightly golden.

  6. Add the teriyaki sauce.
    Pour the prepared teriyaki sauce over the cooked chicken. Stir well so that every piece is evenly coated.

  7. Thicken the sauce.
    Add the cornflour mixture and continue stirring for 1–2 minutes. The sauce should become glossy and slightly thick. Remove the pan from the heat.

  8. Toast the bread.
    Slice the sandwich rolls in half. Lightly spread them with butter and toast in a dry frying pan until warm and golden. This step is optional but helps prevent the bread from becoming soggy.

  9. Assemble the sandwiches.
    Spread the Thai chilli mayonnaise over both sides of each roll. Add the lettuce, cucumber, carrot, red onion, tomato, and fresh coriander.

  10. Add the chicken.
    Place a generous amount of warm teriyaki chicken on top of the vegetables. Spoon over a little extra sauce from the pan and sprinkle with sesame seeds, if using.

  11. Serve.
    Close the sandwiches and serve immediately while the chicken is warm.

Kift’s Tips

  • Chicken thigh will produce a juicier and more flavourful sandwich, while chicken breast is a leaner option.

  • Do not add too much salt because the soy sauce and oyster sauce are already salty.

  • Adjust the Thai sweet chilli sauce according to your preferred spice level.

  • For extra crunch, add finely sliced cabbage or crushed roasted peanuts.

  • You can add sliced fresh Thai chillies for a stronger spicy flavour.

  • Allow the teriyaki sauce to thicken before assembling the sandwich so that the bread does not become soggy.

  • The chicken can also be served in a wrap, burger bun, or rice bowl.

Storage Instructions

Store the cooked teriyaki chicken separately in an airtight container in the refrigerator for up to 3 days.

Keep the vegetables, sauce, and bread in separate containers. Assemble the sandwich only when you are ready to serve it.

Reheat the chicken in a frying pan over medium heat with 1 tablespoon of water until thoroughly hot.

Assembled sandwiches are best enjoyed immediately and are not recommended for freezing.

Watch the Recipe Video

See how Kift makes this delicious Authentic Thai Teriyaki Chicken Sandwich step by step:

YouTube:https://www.youtube.com/shorts/Be6y3oKQr-Q

Cook With Kift — Bringing authentic Thai flavours to your kitchen.

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