Sous vide Teriyaki chicken

Try the favorite dish of all Japanese cuisine devotees – sous vide Teriyaki chicken. The sous vide style will become your new favorite way to cook this chicken.

The Teriyaki chicken is one of the most famous dish in Japanese cuisine. The incomparable taste of this dish is given by the special Teriyaki sauce, but you need to marinate the chicken with it in advance. Sous vide Teriyaki chicken will help you discover a whole new range of sensations from your favorite dish.

• Since we're switched from the usual teriyaki chicken recipe to sous vide, you'll need a sous vide water bath preheated to 63 degrees Celsius.
• While the water warms up, it's time to make a marinade sauce. Mix sake, soy sauce, rice vinegar, brown sugar, pepper and chili pepper, ginger, and garlic in a bowl thoroughly.
• Dip chicken thighs in the mixture and left them there marinating for a while. Then put marinated chicken thighs in a vacuum bag or regular ziploc bag.
• By that time the water in the sous vide cooker has already warmed up. Immerse the bag there and leave it poaching in the water for 50 minutes.
• When the timer goes off, take out the chicken, pat it dry (you can use paper towels for this) and season it with salt lightly. Pour the marinade into a separate bowl, it will be the basis for the Teriyaki.
• Add corn flour and water to the marinade. Stir. If you notice the marinade sauce isn't thick enough, pour it into a saucepan and bring it to a desired condition by cooking it on a low heat.
• Place a frying pan on a preheated hotplate and fry the chicken for no more than two minutes for each side.
• Serve the chicken the way you like it and season with the Teriyaki sauce. If you and your guests want to have a real feast, serve rice and something spicy as a side dish.