If you’re looking to elevate your chicken game, this Tender Sous Vide Teriyaki Chicken with a Sesame Twist is a must-try. With its juicy texture and rich flavors, it transforms a simple meal into something special. The sesame twist adds a delightful crunch, making each bite a perfect balance of taste and texture. Get ready to impress your taste buds with this easy yet sophisticated dish.
Steps
- In a bowl, mix together chicken stock, brown sugar, soy sauce, garlic, sesame oil, ginger, and onion powder.
- Place the chicken thighs into a vacuum seal bag, add the sauce, and seal the bag. Allow the chicken to marinate in the fridge overnight.
- Set up a sous vide water bath and heat it to 155°F (68°C).
- Submerge the sealed bag in the water bath and cook the chicken for 2 hours.
- Take the bag out, separate the chicken from the sauce, and pour the sauce into a saucepan.
- Bring the sauce to a simmer and whisk in a cornstarch slurry to thicken it, cooking for 1-2 minutes.
- Serve the cooked chicken over steamed rice, drizzle with the thickened sauce, and garnish with green onions.
Ingredients
- 4 boneless, skinless chicken thighs
- 1 cup chicken stock
- 1/3 cup brown sugar
- 1/2 cup soy sauce
- 3 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon ginger, minced
- 1 teaspoon onion powder
- 1 tablespoon cornstarch
- 1 tablespoon water
Nutritional Values
Calories: 1096kcal | Carbohydrates: 120g | Protein: 100g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 4g | Cholesterol: 428mg | Sodium: 6940mg | Potassium: 1664mg | Fiber: 4g | Sugar: 108g | Vitamin A: 360IU | Vitamin C: 8mg | Calcium: 196mg | Iron: 8mg
FAQ
- What temperature should I use for sous vide teriyaki chicken?
- For juicy and tender results, set your sous vide water bath to 155°F.
- Is it safe to eat chicken cooked at 155°F?
- Yes, it is safe. Cooking chicken to 155°F for 50 seconds is sufficient to eliminate salmonella, according to Cook’s Illustrated. While the USDA suggests 165°F for traditional cooking methods, sous vide allows for lower temperatures while ensuring safety.
- Can I use chicken breasts instead of thighs for this recipe?
- While chicken thighs are recommended for their flavor and tenderness, chicken breasts can also be used. You will need to adjust the cooking time and water bath temperature accordingly.
- Can I use frozen chicken thighs for sous vide cooking?
- Yes, you can start with frozen chicken thighs. Simply add an extra hour to the cooking time. However, for best marinating results, defrost them first and marinate as they thaw in the fridge.
- How should I store and reheat leftover teriyaki chicken?
- Keep leftovers in an airtight container in the fridge for 3-4 days. For reheating, use a microwave or warm the chicken and sauce in the oven or on the stove. You can also freeze the chicken for up to 3 months and thaw it in the fridge before reheating.
Tips
- Ensure the chicken thighs are arranged in a single layer within the vacuum-sealed bag to guarantee even cooking throughout.
- If the sealed bag starts to float in the sous vide water bath, release any trapped air and reseal the bag, or use a sous vide weight to keep it submerged.
- For a thicker teriyaki sauce, allow it to simmer a bit longer or incorporate additional cornstarch slurry. If the sauce becomes too thick, simply add a touch of water or broth to adjust the consistency.
- If using bone-in, skin-on chicken thighs, remove the skin prior to marinating and cooking, and extend the cooking time accordingly for thorough cooking.
Equipment
- Sous Vide Precision Cooker: Essential for cooking the chicken at a precise temperature to achieve the desired texture and flavor.
- Vacuum Sealer: Used to seal the chicken and marinade in a vacuum bag, ensuring an airtight seal for sous vide cooking.
- Sous Vide Bags: Special bags designed to withstand long cooking times in hot water without breaking down.
- Sous Vide Sinker Weight: Helps to keep the vacuum-sealed bag submerged in the water bath, preventing it from floating.
- Saucepan: While common, if you don’t have one specifically for making sauces, you might consider purchasing a good quality one.
