Mastering Chicken TERIYAKI for Fast and Easy Meals!

Step 1

Start by seasoning your chicken with salt, freshly ground pepper and garlic powder. Place the chicken in vacuum bags and cook them sous vide @167°F / 75°C for 2 hours.

Step 2

Now to make the teriyaki sauce. Start by mincing 8 cloves of garlic and 2 tbsp of ginger in a food processor, then into a pan add a little bit of olive oil and then add your garlic and ginger. Cook them up until them become fragrant or about 1 minute.

Step 3

Now add 3 tbsp of dark soy sauce, 1 tbsp of sugar, 5 tbsp of mirim and 3 tbsp of sake. Mix everything well to combine the ingredients and bring it to a simmer. Now in a cup add 1 tbsp corn starch and 2 tbsp of water to make a slurry. This will help thicken the sauce.

Step 4

Now add the slurry to the sauce and mix well to combine. Once it reaches the consistency that you like your teriyaki sauce is done.

Step 5

By now your chicken should be done. Remove them from the bag and pat them dry. Finish the chicken by putting them on the grill and bast them with butter to give them a nice char and crust.

Step 6

Now all that's left is to brush your teriyaki sauce on the chicken, serve with whatever sides you like (my favorite is stir fry) and enjoy your amazing CHICKEN TERIYAKI!