Ingredients
- •4 boneless skinless chicken breasts (6–8 oz each)
- •½ cup soy sauce
- •½ cup mirin
- •¼ cup sake
- •3 tbsp brown sugar
- •2 tbsp sambal oelek or sriracha
- •3 cloves garlic, minced
- •2 tbsp fresh ginger, grated
- •2 tbsp toasted sesame oil
- •2 tsp cornstarch
- •2 tbsp water
- •2 tbsp neutral oil for searing
- •3 green onions, sliced thin
- •3 tbsp sesame seeds, toasted
- •Red pepper flakes for garnish
- •Lime wedges for serving
Instructions
Whisk together soy sauce, mirin, sake, brown sugar, sambal oelek, garlic, ginger, and sesame oil in bowl. Reserve 1/2 cup for glaze.
Add chicken breasts to remaining marinade in large zip-top bag. Refrigerate 2–4 h.
Preheat sous vide water bath to 148°F (64°C).
Remove chicken from marinade and place in vacuum bags or use water displacement with zip-top bags.
Cook 2–3 h in water bath.
Make spicy teriyaki glaze by bringing reserved marinade to boil in small saucepan. Simmer 5 min. Mix cornstarch with water and whisk into sauce. Simmer 2–3 min until thick and glossy.
Remove chicken from bags and pat completely dry.
Heat skillet or grill pan over high heat with neutral oil.
Sear chicken 60–90 sec per side until deep golden brown.
Reduce heat to medium, brush with spicy glaze, and cook 30 sec per side to caramelize.
Rest 3 min, then slice on the bias into strips.
Arrange over rice, drizzle with more glaze, and top with green onions, sesame seeds, and red pepper flakes.
Serve with lime wedges for brightness.
Notes
- •Adjust spice level by using more or less sambal oelek
- •Toast sesame seeds in dry pan for 3–4 min for better flavor
- •Add steamed edamame or snap peas for extra vegetables