"
Bread is amazingly soft and pillowy!|Teriyaki sauce makes this sandwich special!|Crispy chicken perfection between homemade bread!|Worth the effort making everything fresh!|Made this twice in one week!|Better than takeout sandwich cravings!|Kids demanded seconds immediately!|Sauce recipe alone is worth trying!
"
Homemade Chicken Sando Recipe
Learn how to make this delicious Chicken Sando at home with crispy fried chicken, fresh lettuce, and homemade teriyaki sauce sandwiched between slices of fluffy homemade bread. This quick and easy recipe brings Parker's famous sandwich right to your kitchen!
<ul class="ingredients-main-list">
<li class="ingredients-single-item">500g boneless chicken breasts</li>
<li class="ingredients-single-item">2 large eggs</li>
<li class="ingredients-single-item">150g plain flour</li>
<li class="ingredients-single-item">150g panko breadcrumbs</li>
<li class="ingredients-single-item">2 tsp garlic powder</li>
<li class="ingredients-single-item">2 tsp onion powder</li>
<li class="ingredients-single-item">1 tsp paprika</li>
<li class="ingredients-single-item">1 tsp salt</li>
<li class="ingredients-single-item">1/2 tsp black pepper</li>
<li class="ingredients-single-item">500ml vegetable oil (for frying)</li>
<li class="ingredients-single-item">1 head romaine lettuce</li>
<li class="ingredients-single-item">8 slices homemade bread (recipe below)</li>
<li class="ingredients-single-item">100ml teriyaki sauce (recipe below)</li>
<li class="ingredients-single-item">1 tbsp sesame seeds (optional, for garnish)</li>
</ul>
<ul class="ingredients-main-list">
<li class="ingredients-single-item">For the homemade bread:</li>
<li class="ingredients-single-item">500g strong bread flour</li>
<li class="ingredients-single-item">7g instant yeast</li>
<li class="ingredients-single-item">10g salt</li>
<li class="ingredients-single-item">30g sugar</li>
<li class="ingredients-single-item">30g unsalted butter, softened</li>
<li class="ingredients-single-item">300ml warm water</li>
<li class="ingredients-single-item">1 egg (for egg wash)</li>
</ul>
<ul class="ingredients-main-list">
<li class="ingredients-single-item">For the teriyaki sauce:</li>
<li class="ingredients-single-item">120ml soy sauce</li>
<li class="ingredients-single-item">60ml mirin (or 60ml apple juice with 1 tsp honey)</li>
<li class="ingredients-single-item">2 tbsp brown sugar</li>
<li class="ingredients-single-item">1 tbsp grated ginger</li>
<li class="ingredients-single-item">2 cloves garlic, minced</li>
<li class="ingredients-single-item">1 tbsp cornstarch</li>
<li class="ingredients-single-item">2 tbsp water</li>
</ul>
<ol class="no-list-style">
<li class="MethodStepper">
<h4 class="step-title">Step 1</h4>
Start by making the bread dough. In a large mixing bowl, combine the bread flour, instant yeast, salt, and sugar. Mix well. Add the softened butter and warm water gradually while mixing until a soft dough forms. Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-1.5 hours or until doubled in size.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 2</h4>
While the dough is rising, prepare the teriyaki sauce. In a small saucepan, combine the soy sauce, mirin (or apple juice with honey), brown sugar, grated ginger, and minced garlic. Bring to a gentle simmer over medium heat. In a small bowl, mix the cornstarch with water to create a slurry. Slowly pour this into the simmering sauce while stirring constantly. Continue to cook for 2-3 minutes until the sauce thickens to a glossy consistency. Remove from heat and let it cool.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 3</h4>
Once the bread dough has doubled in size, punch it down and divide into two equal portions. Shape each portion into a log and place them in greased loaf tins. Cover and let them rise again for 30-45 minutes until they've risen above the edge of the tins. Preheat your oven to 190°C. Brush the tops with beaten egg and bake for 25-30 minutes until golden brown and hollow-sounding when tapped on the bottom. Allow the loaves to cool completely on a wire rack before slicing.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 4</h4>
Prepare the chicken by placing each breast between two sheets of cling film and gently pounding with a meat mallet or rolling pin until they're about 1.5cm thick all over. Season both sides of each chicken breast with a pinch of salt and pepper. Set up your breading station with three shallow dishes: one with flour seasoned with salt and pepper, one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder, onion powder, and paprika.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 5</h4>
Dredge each chicken breast first in the seasoned flour, shaking off any excess. Then dip into the beaten eggs, ensuring it's fully coated. Finally, press firmly into the seasoned panko breadcrumbs, making sure the chicken is completely covered with an even layer. Place the breaded chicken on a plate and let it rest for 5 minutes to help the coating adhere.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 6</h4>
Heat the vegetable oil in a large, deep frying pan or dutch oven to 170°C (use a thermometer if you have one). The oil should be about 2.5cm deep. Carefully place the breaded chicken into the hot oil and fry for about 4-5 minutes on each side until golden brown and cooked through (internal temperature should reach 75°C). Transfer to a wire rack set over a baking sheet to drain excess oil. Let the chicken rest for 5 minutes before slicing.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 7</h4>
Wash and dry the lettuce leaves, then tear or cut them into pieces that will fit nicely on your sandwich. Slice the cooled homemade bread into medium-thick slices (about 1.5cm thick). Lightly toast the bread slices if desired for extra structure.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 8</h4>
To assemble each sandwich, spread about 1 tablespoon of teriyaki sauce on one slice of bread. Layer with crisp lettuce leaves, then place a piece of the fried chicken on top. Drizzle another tablespoon of teriyaki sauce over the chicken, sprinkle with sesame seeds if using, and top with another slice of bread. Slice the sandwich diagonally for the best presentation.
</li>
<li class="MethodStepper">
<h4 class="step-title">Step 9</h4>
Serve immediately while the chicken is still warm and crispy. If you like, you can serve extra teriyaki sauce on the side for dipping. The contrast between the soft homemade bread, crunchy chicken, fresh lettuce, and sweet-savory teriyaki sauce creates a perfect harmony of flavors and textures in every bite.
</li>
</ol>
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Guilty Chef FAQ for
Parker's
Homemade Chicken Sando Recipe
What ingredients are used in Chicken Sando from Parker's?
Parker's Chicken Sando features boneless chicken breasts, homemade bread made with strong bread flour, a special teriyaki sauce with soy sauce and mirin, fresh romaine lettuce, and a seasoned panko coating for the crispy fried chicken.
How to cook Chicken Sando from Parker's at home?
Learn how to cook Chicken Sando from Parker's by making fresh bread dough, preparing homemade teriyaki sauce, breading chicken breasts in seasoned panko, frying until golden, and assembling with fresh lettuce between bread slices. The key is ensuring each component is freshly made for the authentic Parker's experience.
What's the secret to achieving perfectly crispy fried chicken for a Japanese-style sandwich?
The secret is using panko breadcrumbs instead of regular ones, maintaining oil temperature at 170°C, not overcrowding the pan, and allowing the breaded chicken to rest briefly before frying. Double-dipping in egg and panko can create an extra-crispy coating.
How can I make teriyaki sauce from scratch if I don't have mirin?
You can substitute mirin with 60ml apple juice mixed with 1 teaspoon of honey. For a homemade teriyaki alternative, use soy sauce, this mirin substitute, brown sugar, fresh ginger and garlic, thickened with a cornstarch slurry for that perfect glossy consistency.
What's the best bread for a traditional Japanese chicken sandwich?
The ideal bread for a Japanese chicken sandwich is soft, slightly sweet milk bread (shokupan). The homemade version in this recipe creates pillowy, tender slices that complement the crispy chicken perfectly while absorbing the teriyaki sauce without becoming soggy.
More Recipes from
Parker's
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.
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"500g boneless chicken breasts",
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"150g plain flour",
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"2 tsp garlic powder",
"2 tsp onion powder",
"1 tsp paprika",
"1 tsp salt",
"1/2 tsp black pepper",
"500ml vegetable oil (for frying)",
"1 head romaine lettuce",
"8 slices homemade bread",
"100ml teriyaki sauce",
"1 tbsp sesame seeds (optional, for garnish)",
"500g strong bread flour",
"7g instant yeast",
"10g salt",
"30g sugar",
"30g unsalted butter, softened",
"300ml warm water",
"1 egg (for egg wash)",
"120ml soy sauce",
"60ml mirin (or 60ml apple juice with 1 tsp honey)",
"2 tbsp brown sugar",
"1 tbsp grated ginger",
"2 cloves garlic, minced",
"1 tbsp cornstarch",
"2 tbsp water"
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"text": "Start by making the bread dough. In a large mixing bowl, combine the bread flour, instant yeast, salt, and sugar. Mix well. Add the softened butter and warm water gradually while mixing until a soft dough forms. Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-1.5 hours or until doubled in size."
},
{
"@type": "HowToStep",
"name": "Make teriyaki sauce",
"text": "While the dough is rising, prepare the teriyaki sauce. In a small saucepan, combine the soy sauce, mirin (or apple juice with honey), brown sugar, grated ginger, and minced garlic. Bring to a gentle simmer over medium heat. In a small bowl, mix the cornstarch with water to create a slurry. Slowly pour this into the simmering sauce while stirring constantly. Continue to cook for 2-3 minutes until the sauce thickens to a glossy consistency. Remove from heat and let it cool."
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"@type": "HowToStep",
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"text": "Once the bread dough has doubled in size, punch it down and divide into two equal portions. Shape each portion into a log and place them in greased loaf tins. Cover and let them rise again for 30-45 minutes until they've risen above the edge of the tins. Preheat your oven to 190°C. Brush the tops with beaten egg and bake for 25-30 minutes until golden brown and hollow-sounding when tapped on the bottom. Allow the loaves to cool completely on a wire rack before slicing."
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},
{
"@type": "HowToStep",
"name": "Fry the chicken",
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"@type": "HowToStep",
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"author": "Isabella Martinelli",
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"reviewBody": "Bread is amazingly soft and pillowy! I've never had success making homemade bread before, but this recipe was foolproof and paired perfectly with the crispy chicken.",
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"author": "Rajiv Patel",
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"datePublished": "2024-04-30",
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}
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}
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}
},
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