Ingredients
- •4 boneless skinless chicken breasts (6–8 oz each)
- •½ cup soy sauce
- •½ cup mirin
- •¼ cup sake
- •3 tbsp honey
- •3 tbsp chili oil
- •4 cloves garlic, minced
- •2 tbsp ginger, grated
- •2 tsp cornstarch
- •2 tbsp water
- •3 tbsp neutral oil for searing
- •4 cloves garlic, thinly sliced for garnish
- •3 green onions, sliced
- •2 tbsp sesame seeds
- •¼ cup fresh cilantro leaves
- •Lime wedges
Instructions
1
Mix soy sauce, mirin, sake, honey, 2 tbsp chili oil, minced garlic, and ginger. Reserve 1/2 cup for glaze.
2
Marinate chicken in remaining mixture for 2–4 h refrigerated.
3
Preheat sous vide to 158°F (70°C).
4
Remove chicken from marinade and seal in bags. Cook 2–3 h.
5
Make glaze by boiling reserved marinade 5 min. Thicken with cornstarch slurry.
6
In small pan, fry sliced garlic in 1 tbsp chili oil until golden and crispy. Set aside.
7
Remove chicken from bags and pat dry thoroughly.
8
Sear in hot oil 60 sec per side until golden.
9
Brush with spicy glaze and cook 30 sec per side.
10
Rest 3 min, then slice on bias.
11
Plate over rice, drizzle with glaze, and top with crispy garlic, green onions, sesame seeds, and cilantro.
12
Serve with lime wedges.
Notes
- •Adjust heat by using more or less chili oil
- •Crispy garlic adds great texture contrast
- •Add vegetables like bok choy or snap peas
Nutrition information
Calories
455 cal
Protein
45g
Fat
18g
Carbs
24g
Tags
spicyfusionchili oilmodern