Sous-vide Teriyaki Chicken

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This produces the most flavoursome, juiciest and succulent chicken. My mouth is still watering.

The recipe doesn’t involve much ‘working’ time, but it takes about 3 hours total start to finish. The brining process increases the water and salt content of the chicken through osmosis and denatures the proteins, trapping more water during the cooking process.


Sous vide

  • 540g Chicken Breast (3 breasts)
  • 500ml water mixed
  • 40g salt (8% brine - dissolve in batches of hot water)
  • 20g sugar
  1. Dissolve the salt in the water in batches of hot water.
  2. Brine chicken breasts for 1 hour in the fridge.
  3. Rinse with cold water and dry well.


Sous vide

  1. 30 mins before brining is up, preheat sous-vide cooker with 1l water to 63.3C (146F).
  2. Add chicken to bag with some butter, and remove air using immersion method.
  3. Cook for 1-2 hours.

Teriyaki Sauce

  • 3 tbsp black (Chinese) vinegar
  • 1 tbsp dark soy sauce
  • 1 tbsp sesame oil
  • 1 tsp chilli seeds
  • 1 tbsp ginger root
  1. Combine ingredients and reduce in pan until sticky.

Sear Chicken

  1. Season with pepper, and brown outside on very hot saute pan (~280C).
  2. Slice chicken, place on salad and drizzle over sauce. Serve.

Sous vide