Teriyaki Chicken with Egg from Pepper Lunch features tender grilled chicken glazed in savory teriyaki sauce, served atop sizzling rice with a perfectly cooked sunny-side-up egg, garnished with fresh scallions for a delightful blend of sweet, smoky, and rich flavors.
Equipments
- Non-stick skillet or cast iron skillet (sizzling plate)
- Spatula
- Mixing bowl
- Whisk or fork
- Chef's knife
- Cutting board
- Rice cooker or pot for rice
- Tongs
- Plate (for serving)
- Spoon (for sauce)
- Measuring cups and spoons
Ingredients
- 1 lb (450g) boneless, skinless chicken thighs
- 1 cup cooked Japanese short-grain rice
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- 2 large eggs
- 2 tablespoons sliced scallions
- Salt and pepper
Use boneless, skinless chicken thighs for tender, juicy meat that absorbs the teriyaki glaze well. Japanese short-grain rice is essential to achieve the authentic sticky texture that complements the dish. Fresh scallions add a crisp and aromatic garnish, enhancing the overall flavor profile. Make sure to balance the soy sauce, mirin, sake, and sugar to create a savory and slightly sweet teriyaki sauce. Your Teriyaki Chicken with Egg from Pepper Lunch copycat menu will deliver the perfect combination of smoky, sweet, and rich flavors just like the original.
Instructions
- Cook Japanese short-grain rice in rice cooker or pot.
- Slice boneless, skinless chicken thighs into bite-sized pieces.
- Season chicken with salt and pepper.
- In a mixing bowl, whisk soy sauce, mirin, sake, and sugar to make teriyaki sauce.
- Heat non-stick or cast iron skillet over medium-high heat; add vegetable oil.
- Add chicken to skillet; sear until browned on all sides.
- Pour teriyaki sauce over chicken; cook until sauce thickens and glazes chicken.
- In a separate pan, fry eggs sunny-side-up.
- Add cooked rice to a sizzling hot skillet or plate.
- Arrange teriyaki chicken over rice.
- Place sunny-side-up egg on top.
- Garnish with sliced scallions.
- Serve immediately.
Substitution
Teriyaki Chicken with Egg from Pepper Lunch copycat recipe captures the dish's signature combination of tender grilled chicken glazed in sweet teriyaki sauce, served on hot rice with a sunny-side-up egg and scallions. If Japanese short-grain rice is unavailable, medium-grain rice or even jasmine rice can be used, though texture and stickiness may vary. When sake is not on hand, you can substitute it with dry sherry or a mild white wine to maintain the authentic flavor profile. Using a cast iron skillet or a sizzling plate creates the characteristic sizzle, but a well-heated non-stick skillet can also produce good results for home preparation. To ensure even cooking of the chicken thighs, use tongs to turn them gently and avoid piercing the meat, which helps retain juiciness.
Tips
Make sure to cook Japanese short-grain rice properly, as its sticky texture is essential for an authentic Pepper Lunch experience. When glazing chicken with teriyaki sauce, keep the heat medium-high to avoid burning the sugar while allowing the sauce to thicken evenly. Use a non-stick or cast iron skillet to achieve the signature sizzle and prevent sticking, especially when frying the sunny-side-up egg. Your final presentation will be more appealing if you serve the teriyaki chicken and egg immediately while the dish is hot and sizzling.
Nutritions
Teriyaki Chicken with Egg provides a balanced combination of macronutrients, with protein from the chicken thighs and eggs essential for muscle repair and growth. The dish includes carbohydrates from Japanese short-grain rice, offering a steady source of energy along with dietary fiber. Teriyaki sauce, made from soy sauce, mirin, sake, and sugar, adds flavor but also contributes sodium and sugars, which you should monitor if managing intake. Fresh scallions add a touch of vitamins and antioxidants, enhancing the nutritional profile of your meal.
Storage
Store leftover teriyaki chicken with egg in an airtight container to maintain freshness and prevent moisture loss. Keep the container refrigerated at or below 40degF (4degC) and consume within 2-3 days for optimal taste and safety. Your rice and chicken should be cooled to room temperature before sealing to avoid condensation, which can affect texture.
Variation or Alternatives
You can substitute chicken thighs with chicken breast for a leaner option, adjusting cooking time to prevent drying out. For a richer flavor, try adding grated ginger or garlic to the teriyaki sauce mixture before cooking. Instead of frying the egg sunny-side-up, poaching or soft-boiling the egg can create a different texture that blends well with the sauce and rice. Use jasmine or basmati rice as an alternative to Japanese short-grain rice to introduce a floral aroma and distinct grain texture.
Allergies
Teriyaki Chicken with Egg from Pepper Lunch contains common allergens such as soy from soy sauce and eggs, which may trigger reactions in individuals with soy or egg allergies. The dish uses mirin and sake, both of which are rice-based alcoholic ingredients that could affect those with alcohol sensitivities. Your safest choice would be to verify each ingredient's source and consult with a healthcare provider if you have known food allergies.
Why this recipe?
Teriyaki Chicken with Egg at Pepper Lunch offers a perfect balance of sweet and savory flavors combined with tender grilled chicken and a rich, silky egg that enhances the dish's texture. The dish is served on a hot iron plate, allowing your meal to stay warm while you savor the sizzle and aroma. Its addictive taste and interactive dining experience make it a fan favorite and a rewarding recipe for home cooks to replicate. Making a copycat version lets you enjoy this iconic fusion meal anytime, tailored to your preferred spice and ingredient quality.