Sous Vide Teriyaki Chicken

Sous Vide Teriyaki Chicken is easy to make with juicy sous vide chicken thighs and a homemade teriyaki sauce that's sweet, tangy and sticky.

Course Dinner

Cuisine Japanese

Prep Time 15

Cook Time 2

Marinating Time 8

Total Time 10 15

Servings servings

Calories 274kcal

Combine the chicken stock, brown sugar, soy sauce, garlic, sesame oil, ginger and onion powder in a bowl and mix together.
Place the chicken thighs with the sauce in a vacuum seal bag and seal. Let marinate overnight in the fridge.
Heat a sous vide water bath to 155F degrees.
Place the bag in the water bath and cook for 2 hours.
Remove and pour the sauce into a saucepan, setting the thighs aside.
Bring to a simmer and slowly whisk in the cornstarch slurry. Simmer 1-2 minutes, until sauce is slightly thickened.
Serve chicken drizzled with sauce over steamed rice and garnished with green onions.

To ensure the chicken thighs cook evenly, make sure they are sealed in the bag in a single layer.
You’ll also want to make sure the marinade evenly coats all of the chicken thighs.
To keep bacteria out of the sealed bag, make sure the bag has the air properly removed.
You’ll want to make sure the bag doesn’t float in the water bath. If it does, you can just open it, let the excess air out and reseal it.
To prevent floating you can also use a sous vide sinker weight to weigh it down.
If you want a thicker teriyaki sauce, let it simmer longer or use a little more cornstarch slurry. If it’s too thick for you, stir in a little water or broth.
I prefer to serve the chicken thighs whole, but you can cut them into bite size pieces before combining them with the sauce.
If you only have bone-in and skin-on chicken thighs, you’ll want to remove the skin before marinating and cooking. You'll also need to increase the cooking time.