SousVide Teriyaki Sesame Chicken Bites
By: A Glug of Oil
To make 16 - 20 (depending on the size of the fillets) Teriyaki Sesame Chicken Bites you will need:2 skinless chicken breast filletsToasted sesame seeds, gem lettuce, finely chopped red chilli and spring onions for garnish To make the marinade you will need: 1 tablespoon toasted sesame oil1 tablespoon light soy sauce1/2 a tablespoon dark soy sauce5 tablespoons of clear honey1 tablespoon Mirin1 tablespoon caster sugara pinch of ginger powder - fresh ginger doesn't work well in sous vide cookinga teaspoon of white pepper ** 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 wont keep longer than a day.
Also the chicken will need to be fully defrosted before cooking in the sous vide.
How to do it:Mix the marinade ingredients together 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 63.5CDrain 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 of course 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 open with scissors taking care of the hot steam. Please don't be fussed 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, give the marinade a stir and add 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 in the syrupy marinade. Using a cocktail stick, dip one side of each chicken piece into the toasted sesame seeds. Now remove for 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!