Step 1

Soak the lettuce in cold water while you prepare the other ingredients.

Step 2

Dust both sides of the chicken with an even coating of potato starch (using a tea strainer makes this easy). Pat the chicken against each other to spread the starch around and remove any excess.

Step 3

Place the chicken skin-side down in a cold non-stick frying pan, put the pan over low heat, and allow the fat to slowly render out of the skin. This will take 8-10 minutes.

Step 4

When the skin has crisped and the chicken is cooked halfway up the sides, flip the chicken over and turn up the heat to medium. Continue pan-frying the chicken, flipping it over every minute until it's cooked through (another 5-6 minutes). The best way to check it is to use an instant-read thermometer inserted into the thickest part of the chicken. It should read 160 degrees F (71 C).

Step 5

When the chicken is cooked, remove it from the pan.

Step 6

Break two eggs onto opposite sides of the pan and use a spatula to fold any extra flaps of egg over towards the yolk to shape the egg so it will fit in your bun.

Step 7

When the white is mostly cooked through, flip the eggs over and continue frying until they reach your desired doneness. I like the whites fully set, but the yolk still runny.

Step 8

Remove the eggs from the pan and use a paper towel to wipe out all of the chicken fat from the pan.

Step 9

Add the sugar, soy sauce, and sake and let the mixture boil until it's thickened up a bit and is forming large glossy bubbles.

Step 10

Return the chicken to the pan and repeatedly flip until the chicken is coated in a thick glaze.

Step 11

To assemble the sandwich, spread a tablespoon of mayonnaise on each of the bottom buns.

Step 12

Top this with the tomatoes.

Step 13

Drain and dry the lettuce and add a few layers on top of the tomatoes.

Step 14

Add a piece of chicken teriyaki.

Step 15

Top with a fried egg and cover with the top bun.