Ingredients
- •8 boneless, skinless chicken thighs
- •2 tsp kosher salt
- •½ tsp black pepper
- •For teriyaki glaze:
- •½ cup soy sauce
- •¼ cup mirin
- •¼ cup sake (or dry sherry)
- •3 tbsp brown sugar
- •2 tbsp honey
- •3 cloves garlic, minced
- •1 tbsp fresh ginger, grated
- •1 tsp cornstarch
- •2 tbsp water
- •2 tbsp neutral oil for searing
- •2 green onions, sliced
- •1 tbsp toasted sesame seeds
Instructions
Season chicken thighs with salt and pepper. Rest at room temperature for 30 min.
Preheat sous vide water bath to 158°F (70°C).
Seal thighs in bags and submerge in water bath for 1 h 45 min to 2 h.
Meanwhile, make teriyaki glaze by combining soy sauce, mirin, sake, brown sugar, honey, garlic, and ginger in saucepan. Simmer over medium heat for 8–10 min until slightly reduced.
Mix cornstarch and water, add to glaze, and simmer 2 min until thickened and glossy. Set aside.
Remove thighs from bags and pat completely dry.
Heat skillet over medium-high heat with neutral oil.
Sear thighs 2 min per side until golden brown.
Reduce heat to medium and brush generously with teriyaki glaze. Continue cooking and glazing for 2–3 min until sticky and caramelized.
Transfer to serving platter, drizzle with additional glaze, and garnish with green onions and sesame seeds.
Notes
- •Reserve half the glaze for serving alongside the chicken
- •This pairs beautifully with steamed rice and stir-fried vegetables
- •Thighs can be cooked ahead and glazed just before serving