Overview
Teriyaki chicken is a beloved Japanese dish featuring chicken glazed with a sweet and savory sauce made from soy sauce, mirin, and sugar. Sous vide cooking transforms this classic by ensuring the chicken stays incredibly juicy and tender while absorbing the teriyaki marinade deeply into the meat. The water bath's precise temperature control prevents the dryness that often plagues traditionally cooked chicken breasts or thighs. After the bath, a quick high-heat finish caramelizes the glaze into a glossy, sticky coating that defines great teriyaki. Whether served over rice with steamed vegetables or sliced into bowls, sous vide teriyaki chicken delivers consistent results every time.
Core Time & Temperature
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Juicy | 145°–150°F | 1 h 30 min–4 h | 4 h |
| Tender | 155°–160°F | 1 h 30 min–4 h | 4 h |
Cooking time depends on thickness. Chicken breasts 1–1.5 inches thick need minimum times listed; thighs can handle longer.
Food Safety Notes
Chicken must reach 165°F / 74°C for instant pasteurization according to USDA guidelines, but sous vide's time-temperature control allows for pasteurization at lower temperatures. At 145°F / 63°C, hold for at least 90 min to achieve full pasteurization. At 155°–160°F / 68°–71°C, pasteurization occurs much faster (within 30–60 min). Always finish with high-heat searing or grilling to ensure exterior is cooked and to develop caramelized glaze. Serve immediately or chill rapidly in ice bath if meal prepping. Hold the bath long enough to achieve full pasteurization (see time table). Finish with a high-heat sear to prevent cross-contamination.
See our food safety guide.
Texture Profiles
- 145°–150°FJuicy
- Incredibly moist and tender chicken with a silky texture—slightly pink at the bone for thighs, opaque for breasts. Maximum juiciness with a delicate bite.
- 155°–160°FTender
- Traditional texture that most people expect from chicken—fully opaque, tender with a slight chew, completely cooked through appearance.
Prep & Bagging
- Make teriyaki marinade and reserve portion for glazing (never reuse marinade that touched raw chicken)
- Marinate chicken in remaining mixture for 2–4 h in refrigerator for flavor penetration
- Remove chicken from marinade and discard used marinade
- Vacuum seal chicken or use zip-top bags with water displacement method
- Do not add marinade to sous vide bags—cook chicken plain for better texture
- Ensure chicken pieces are in single layer in bags for even cooking
Finishing & Searing
- Remove chicken from bags and pat completely dry with paper towels—this is critical for glaze adhesion
- Heat large skillet or grill pan over high heat
- Add neutral oil with high smoke point (vegetable, canola, or grapeseed)
- Sear chicken 60–90 sec per side until golden brown crust forms
- Reduce heat to medium
- Brush chicken generously with teriyaki glaze on both sides
- Cook 30 sec per side to caramelize glaze into glossy coating
- Watch carefully to prevent glaze from burning
- Transfer to cutting board and rest 3 min
- Slice on the bias into strips for serving
- Drizzle with additional glaze and garnish with green onions and sesame seeds