Sous Vide Teriyaki Chicken

Sous Vide Teriyaki Chicken

Lately I have been obsessed with making Asian recipes in my sous vide. This week, I am trying my hand at Sous Vide Teriyaki Chicken. One pitfall of sous vide is that you cannot get crispy skin because of the low temperature so I am broiling the chicken in the last step. Overall, the recipe takes about two hours, but most of it is hands-off.

5 from 1 vote

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Prep Time 15

Cook Time 1 5

Marinating Time 40

Total Time 2

Course Main Course

Cuisine Japanese

Servings people

Calories 373 kcal

Ingredients

▢ 4 chicken legs (or chicken thighs or drumsticks)
▢ ¼ cup soy sauce
▢ ¼ cup sugar
▢ 1 tablespoon mirin
▢ ½ teaspoon miso (optional)
▢ 1 teaspoon cornstarch
▢ neutral oil (for brushing on the chicken)
▢ lemon wedges (for serving)

Instructions

Combine the soy sauce, sugar, and mirin in a saucepan over medium-high heat. If you are using miso, use the back of a spoon to push it through a fine sieve into the other ingredients. Whisk continuously until the sugar dissolves then set aside to cool for 5 minutes.
Place the chicken legs in a zipper-lock bag and add the cooled teriyaki sauce. Close the bag and refrigerate the bagged chicken for at least 40 minutes and up to 4 hours.
After the chicken is done marinating, preheat a water bath to 150℉. Cook the chicken in the water bath for 1-4 hours. I generally go for longer as more of the fat will be rendered out.
When the chicken is cooked, preheat your broiler to 500℉. Cut a small hole into the corner of the bag and pour the cooking liquid into a small saucepan. Open the rest of the bag and remove the chicken to a plate. Pat the chicken dry with paper towels.
Place the saucepan on the stovetop and cook it over medium-high heat until it boils. Make a cornstarch slurry by mixing cornstarch with 1 teaspoon of water. Stir it into the sauce until it thickens. The sauce should be thick enough to coat the back of a spoon. If it gets too thick, add a little bit of water to thin it out.
Place the chicken legs, skin-side up, on a roasting rack and brush on a thin layer of oil. Broil for 2-3 minutes until skin is brown and crispy. Serve with rice and lemon wedges, and drizzle the sauce on top.

Nutrition

Calories: 373kcalCarbohydrates: 16gProtein: 23gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 120mgSodium: 979mgPotassium: 294mgFiber: 0.2gSugar: 14gVitamin A: 119IUVitamin C: 0.3mgCalcium: 15mgIron: 1mg

Nutrition information is calculated using an ingredient database and should be considered an estimate.

Did you make this?Let me know how it was!