Sous Vide Chicken Teriyaki
While it can be a marvelously tender and juicy cut of meat, cooking chicken breast perfectly consistently can be challenging for even the most experienced chefs. The difference between a worryingly pink breast and and a dry clump of protein with a texture like damp cardboard is only a matter of seconds.
Servings 1 breast
Ingredients
- 1 chicken breast - skinless boneless
- ½ teaspoon ginger juice
- 1 teaspoon evaporated cane sugar - unrefined
- ½ teaspoon salt
- 2 tablespoons evaporated cane sugar - unrefined
- 2 tablespoons soy sauce
- 2 tablespoons sake
Instructions
- Dry the chicken with a paper towel and then coat with the ginger juice. Mix the sugar and salt in a small bowl and sprinkle on both sides of the chicken.
- Place the chicken in a vacuum bag and seal. It's best to let the chicken marinate overnight but you can also cook it right away.
- Heat a water bath to 140 degrees F (60 C). Drop the bagged chicken in the water and cook sous vide for 1 hour 30 minutes.
- When the chicken is done, remove it from the bag, dry the surface with a paper towel, and place the chicken on a heatproof surface.
- In a small saucepan, combine the remaining sugar, soy sauce and sake. Bring to a boil and boil until the sauce is thick, forming large shiny bubbles.
- Drizzle half the sauce onto the chicken and quickly torch the glaze until it has caramelized into a rich mahogany color. If you don't have a torch, you can put the chicken directly under the heating element of a broiler set to high.
- Slice the chicken and drizzle with the remaining sauce.