Savory Glazed Chicken French Toast Sandwich

A sweet and savory masterpiece featuring tender, soy-honey glazed chicken thighs layered with fresh produce between two slices of buttery French toast.

Ingredients

• 1 boneless skin-on chicken thigh
• 1 tbsp cooking oil
• 2 tbsp red onion, chopped
• 1 clove garlic, minced
• 2 tbsp light soy sauce
• 1 tbsp honey
• 14 cup milk
• 2 large eggs
• 1 pinch salt
• 1 tsp honey (for egg mixture)
• 2 thick slices white bread
• 1 tbsp butter
• 1 handful shredded lettuce
• 2 tbsp mayonnaise
• 2 slices tomato

Instructions

1. 1Sear the chicken thigh

   

   Place the raw chicken thigh, skin-side down, into a cold frying pan with a little oil. Starting with a cold pan allows the fat from the skin to render out slowly and evenly, ensuring a crispy and golden-brown exterior. Let it cook over high heat until the skin is fully crisped before adding the aromatics.

   Tip: Always start your chicken skin-side down in a cold pan; this prevents the meat from shrinking too quickly and yields the crispiest skin.
2. 2Add aromatics to the chicken

   

   With the chicken already searing, scatter the chopped red onions and minced garlic around it. The aromatics will soften in the rendered chicken fat, creating a fragrant base for the glaze.

   Tip: Add the aromatics early so they have time to mellow and sweeten without burning.
3. 3Season the chicken

   

   Drizzle two spoonfuls of light soy sauce directly over the chicken thigh. This seasoning provides the savory umami foundation and the deep color needed for the final glaze.

   Tip: If you prefer a darker color, you can substitute one spoonful of light soy sauce with dark soy sauce.
4. 4Reduce the sauce to a glaze

   

   Continue cooking over high heat, allowing the soy sauce and aromatics to bubble and thicken. Baste the chicken frequently with the reducing liquid until the sauce becomes a thick, glossy glaze that coats the meat entirely.

   Tip: Watch the pan closely at this stage; as the sugars in the sauce concentrate, it can go from a glaze to burnt very quickly.
5. 5Prepare the French toast soak

   

   In a shallow dish with milk, crack two eggs and add a pinch of salt and a bit of honey. This mixture will serve as the custard base for soaking the toast slices.

   Tip: Ensure the bowl is wide enough to fit a full slice of bread for even soaking later.
6. 6Whisk until smooth

   

   Use a whisk or spoon to beat the eggs and milk together until the mixture is uniform and pale yellow. Make sure the honey and salt are fully dissolved into the liquid.

   Tip: Avoid over-whisking; you want a smooth custard, not a foam.
7. 7Soak the bread

   

   Dip the thick slices of white bread into the prepared egg and milk mixture. Press down gently to ensure both sides of the bread absorb the liquid fully.

   Tip: Dont leave the bread in the mixture for too long, or it may become overly soggy and break apart when transferring it to the pan.
8. 8Fry the soaked toast

   

   Melt a pat of butter in a pan over medium heat. Place the egg-and-milk-soaked bread slices into the pan and fry until the bottom side is a deep golden brown. Carefully flip the bread with tongs and cook until both sides are perfectly crisp and golden, creating a rich, buttery crust.

   Tip: Keep the heat at medium-low to ensure the bread cooks through and the egg mixture sets without burning the butter.
9. 9Add the glazed chicken

   

   Begin assembling the sandwich by spreading a layer of creamy mayonnaise over a slice of the French toast, followed by a bed of shredded lettuce. Place the hot, honey-glazed chicken thigh directly on top.

   Tip: Let the glazed chicken rest for a minute before assembly to prevent the steam from making the toast soggy.
10. 10Layer with fresh tomato

    

    Place a fresh, juicy slice of red tomato directly on top of the glazed chicken. The tomato adds a bright acidity and crisp texture that cuts through the richness of the fried chicken and the buttery French toast.

    Tip: Use a firm, ripe tomato to ensure the slice stays intact and adds a clean bite to the sandwich.
11. 11Finish with more lettuce

    

    Top the tomato slice with another layer of mayonnaise and a handful of fresh shredded lettuce. This second layer of greens provides extra crunch and height to the sandwich before you place the final slice of toast on top.

    Tip: Make sure the lettuce is well-dried so that it doesnt water down the mayonnaise or make the bread damp.
12. 12Assemble the sandwich

    

    Complete your sandwich by placing the second slice of golden, pan-fried toast on top of the stacked lettuce, tomatoes, mayonnaise, and glazed chicken.

    Tip: Press down gently on the top slice of bread to help the ingredients hold together securely before slicing or serving.

Make Ahead & Storage

Burn It Off

Frequently Asked Questions