Japanese Teriyaki Chicken Burger | Juicy & Glazed

Pat the chicken breast fillets dry and slice them horizontally in half to create 4 even cutlets. Shave or slice the white cabbage into wafer-thin strips. Mix the cabbage with 1 tsp of rice vinegar and a little Japanese mayonnaise, then let it rest briefly.

For the teriyaki sauce, whisk together the soy sauce, remaining rice vinegar, brown cane sugar, sesame oil, and finely grated garlic and ginger in a small bowl until smooth.

Heat the vegetable oil in a heavy skillet over medium-high heat. Add the chicken fillets and fry for about 3 to 4 minutes on each side until golden brown.