Teriyaki Chicken
Melt in the mouth chicken skewers. With Christmas and New Year coming up fast, I'm making sous vide party food!
The main part of each recipe can be prepared in advance, ready to cook using the Sous Vide cooking method.
Last month I made a selection of Starter Course Dishes that are all ideal for entertaining and were made using the SousVide Supreme water oven.
The Sous Vide method takes the guesswork out of cooking, so anyone can create for example the perfect medium-rare steak just as you'd find in a top restaurant - at home.
Food to be cooked is first sealed in a special pouch and sealed with the vacuum sealer that's included in the SousVide Supreme Promo pack.
Chicken is tender and so moist when cooked sous vide.
Please note if you are planning on freezing the chicken before cooking you will only need to make half of this marinade mixture as it won't keep longer than a day.
Also, the chicken will need to be fully defrosted before cooking in the sous vide.
As this was an experiment I only used one small chicken fillet, just saying in case you're thinking there's not much food at her party!
Check out my recipe for Sous Vide Mini Burgers.
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Teriyaki Sesame Chicken Bites.
Ingredients
- 2 skinless chicken breast fillets
- Toasted sesame seeds, gem lettuce, finely chopped red chilli and spring onions for garnish
- 1 tablespoon toasted sesame oil
- 1 tablespoon light soy sauce
- 1/2 a tablespoon dark soy sauce
- 5 tablespoons of clear honey
- 1 tablespoon Mirin
- 1 tablespoon caster sugar
- a pinch of ginger powder - fresh ginger doesn't work in sous vide cooking
- a teaspoon of white pepper
Instructions
- Mix the marinade ingredients in a small bowl.
- Cut each chicken fillet into large bite-sized pieces and pop into a bowl. Add just a couple of tablespoons of the marinade mixture to the fillets and stir well to coat keeping the rest of the marinade for later.
- Fill and heat the Sous Vide to 63.5C
- Drain and put the chicken pieces into a suitably sized cooking pouch and vacuum seal. Pop the sealed pouch into the Sous Vide water oven and leave to cook for a minimum of one hour, but they can stay there for a good few hours until you are ready to finish them for serving.
- Once the chicken has had the minimum time in the water oven, remove the pouch and carefully cut it open with scissors taking care of the hot steam. Don't fuss that at this stage the chicken will look like all the pieces have stuck together, they haven't - just carefully part each one.
- Pour some toasted sesame seeds into a small bowl. Heat up a frying pan, stir the marinade and add it to the pan with the chicken pieces. As this was an experiment I only used one small chicken fillet, just saying in case you're thinking there's not much food at her party!
- Quickly stir the chicken pieces (remember they are already cooked) and coat them in the syrupy marinade. Use a cocktail stick, and dip one side of each chicken piece into the toasted sesame seeds.
- Now remove the cocktail stick and turn the chicken piece over inserting the cocktail stick back in so the sesame-coated side is up.
- Set aside and assemble for serving. Put each one on a piece of lettuce and sprinkle with finely chopped red chilli and spring onions and enjoy!
Notes
Please note: If you are planning on freezing the chicken before cooking you will only need to make half of this marinade mixture as it won't keep longer than a day.
Also, the chicken must be fully defrosted before cooking in the sous vide.
What a GREAT idea for party food Jan and such lovely photos too! I may try these, as the chicken is so moist when cooked the sous vide way! Karen
ReplyDeleteI've never done anything sous vide and don't eat chicken so wondering if this would work with fish?
ReplyDeleteHi thebotanicalbaker
ReplyDeleteYes this would work really well with fish too!
Love this idea! Have only ever used my sous vide for main course dishes but you are giving me food for thought...!
ReplyDelete