Quick Sous Vide Ginger Soy Chicken
Christian. Disabled veteran. Father. Named "One of the 10 best cooks in America" by Food Network, World Food Championship Qualified.
Ingredients for 4
1/2 cup minced onion
1/2 cup plus 2 tablespoons vegetable oil
1/4 cup rice vinegar
2 tablespoon ketchup
2 tablespoons minced fresh ginger
1 1/2 tablespoons soy sauce
1 1/2 teaspoons light brown sugar
1 teaspoon celery salt
Salt and freshly ground black pepper
4 (8- to 10-ounce) boneless, skinless chicken breasts
1/4 teaspoon sesame oil
1/3 cup panko bread crumbs
1 tablespoon wasabi furikake
Steamed white rice, for serving
Chopped scallions, for serving (optional)
Set the Anova Sous Vide Precision Cooker to 140ºF (60ºC).
In a food processor, combine onion, 1/2 cup oil, rice vinegar, ketchup, ginger, soy sauce, brown sugar, and celery salt. Lightly season with salt and pepper. Pulse until the ingredients are combined and sauce is smooth, 5 to 10 pulses.
Place chicken in a large zipper lock bag. Pour 1/2 cup ginger-soy sauce over the chicken. Seal the bag using the water immersion technique.
Place the bag in the water bath and set the timer for 1 1/2 hours.
When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and pat dry with paper towels.
Heat 1 tablespoon vegetable oil in a large skillet over high heat. When the oil is shimmering, add the chicken until well-browned on both sides, 1 to 2 minutes total. Transfer the chicken to a cutting board and cover to keep warm.
Add the remaining tablespoon vegetable and sesame oil to the skillet and return to medium-high heat. When the oil is shimmering, add the panko. Cook, stirring constantly until the panko is golden brown, 3 to 5 minutes. Remove from the heat and add the furikake.
Slice the chicken into bite-sized pieces and plate alongside steamed rice. Drizzle remaining ginger-soy sauce over chicken and rice. Top with the bread crumb mixture and chopped scallions, if desired. Finish with a touch of salt, and serve.