Juicy Sous Vide Sesame Chicken
This Sous Vide Sesame Chicken has got to be one of my favorite dinners. Traditionally, sesame chicken is deep-fried but I am cooking it in a sous vide to guarantee the meat will be juicy and tender. I am using chicken breasts today, but normally I use chicken thighs. After trying both, I think chicken thighs are much better. If you have thighs, definitely use them.
Ingredients
- 1 pound boneless and skinless chicken thighs (chopped into ¾ inch cubes)
Marinade
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 4 tablespoons brown sugar (or white sugar)
- 1 tablespoon rice wine vinegar
- 1 tablespoon neutral oil
- 1 tablespoon garlic (minced)
- 1 tablespoon ginger (minced)
Finishing
- 2 teaspoons cornstarch
- 1 tablespoon sesame seeds
Instructions
- In a medium bowl, combine the chicken and marinate ingredients. Use your hands to gently massage the meat and marinade for 30 seconds.
- Transfer the chicken and marinade to a sous vide bag. Flatten the bag so the chicken is in one layer. Refrigerate for 40 minutes and up to a maximum of 4 hours. I find the chicken to get too salty after 4 hours.
- Preheat your water bath to 150℉. Place the bag inside and cook for 1 to 4 hours. I usually go for at least 3 hours since I find more of the fat gets rendered and the meat ends up juicier.
- Remove the bag from the water bath. Cut a small slit in the corner and pour the cooking liquid into a large nonstick pan. In a small bowl, combine 2 teaspoons of cornstarch with 1 tablespoon of water. Stir this into the sauce and bring it to a simmer over medium-high heat until it thickens.
- Add the chicken and stir to coat it in the sauce. Add the sesame seeds then transfer to a serving dish. Enjoy!
Nutrition
Calories: 480kcalCarbohydrates: 30gProtein: 48gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 215mgSodium: 1719mgPotassium: 694mgFiber: 1gSugar: 24gVitamin A: 55IUVitamin C: 1mgCalcium: 93mgIron: 3mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!