Sous Vide Chicken Teriyaki Skewers
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Ingredients for 2
4 boneless, skinless chicken thighs, sliced into 1-inch pieces
2 tablespoons soy sauce
2 tablespoons light brown sugar
2 tablespoons cooking sake
2 tablespoons mirin
2 tablespoons peanut oil
2 teaspoons grated fresh ginger
Set the Anova Sous Vide Precision Cooker to 149ºF (65ºC).
Combine all ingredients in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 2 hours.
About 10 minutes before the chicken is finished, begin heating a grill to high.
When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and cover to keep warm.
Pour remaining contents of the bag into a wok or large saucepan. Bring to a rapid simmer over medium-high heat. Continue to simmer until the sauce is reduced to a thick, sticky consistency. Remove from the heat.
Add the chicken to the sauce and toss to combine. Thread onto skewers. Reserve any remaining sauce in the wok.
Grill chicken skewers until well-browned and slightly charred on both sides, about 2 minutes total. (Alternatively, use a blowtorch to char chicken.)
Transfer chicken skewers to a serving plate and drizzle with reserved sauce. Serve with steamed rice.