Serves 1
95 min
Sous Vide Chicken Teriyaki
Recipe GLPR0bf2c885d6c940
A restaurant-quality single-serving teriyaki chicken prepared using sous vide precision cooking. The chicken breast is delicately infused with fresh ginger and a simple salt-sugar cure, then vacuum-sealed and cooked in a precisely controlled water bath for unmatched tenderness. The result is finished with a glossy caramelized teriyaki glaze that's torch-charred until mahogany brown, creating a crispy exterior that contrasts beautifully with the moist, perfectly cooked meat inside.
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Ingredients
1 boneless, skinless chicken breast
1/2 teaspoon fresh ginger juice
1 teaspoon unrefined sugar
1/2 teaspoon salt
2 tablespoons unrefined sugar
2 tablespoons soy sauce
2 tablespoons sake
Directions
Pat the chicken breast dry with paper towels to remove surface moisture. Rub the ginger juice evenly over all sides of the chicken. In a small bowl, mix together the 1 teaspoon sugar and 1/2 teaspoon salt, then sprinkle this seasoning mixture generously over both sides of the chicken breast, coating it evenly.
Place the seasoned chicken breast into a vacuum-seal bag. Seal the bag tightly using a vacuum sealer. For best flavor, refrigerate the sealed chicken overnight to allow the seasonings to penetrate the meat. If time is limited, you can proceed directly to cooking.
Fill a water bath or immersion circulator with water and heat to exactly 165°F (60°C). Once the water reaches temperature, carefully lower the sealed chicken bag into the water bath. Cook the chicken sous vide for 1 hour and 30 minutes, ensuring the bag remains fully submerged.
Once the cooking time is complete, carefully remove the chicken bag from the water bath. Unseal the bag and transfer the chicken breast to a paper towel. Pat the surface completely dry to remove excess moisture and cooking liquid.
In a small saucepan, combine the 2 tablespoons sugar, 2 tablespoons soy sauce, and 2 tablespoons sake. Place the pan over medium-high heat and bring the mixture to a boil. Continue boiling, stirring occasionally, until the sauce thickens noticeably and large, shiny bubbles form on the surface, approximately 2-3 minutes.
Place the dried chicken breast on a heatproof surface such as a ceramic plate or small sheet pan. Brush or drizzle half of the teriyaki glaze over the top of the chicken. Using a kitchen torch, carefully caramelize the glazed surface, moving the flame in circular motions until the glaze darkens to a deep mahogany color with slight charring. If you do not have a kitchen torch, place the chicken on an oven-safe plate and position it directly under a preheated broiler set to high heat for 2-3 minutes, watching carefully until the glaze caramelizes.
Slice the caramelized chicken breast into even pieces and arrange on a serving plate. Drizzle the remaining teriyaki glaze over the sliced chicken and serve immediately while the glaze is still warm.
