Sous vide chicken breast recipes


Who doesn’t like chicken? You can fry, grill, broil, steam chicken and it will still taste delicious. The fear in cooking chicken, though, is in not thoroughly cooking it. When that happens, salmonella can be likely ingested. It is a bacterium from poultry that causes one to be seriously ill. The answer to this problem is sous vide, where food is vacuum sealed in a bag and given a water bath. Vacuum sealer is a much-needed equipment in sous vide cooking. It helps you protect your dishes perfectly. You wonder which is the best vacuum sealer for sous vide? Please read this guide for choosing sous vide vacuum sealer.

The art of sous vide

To make sure your chicken is thoroughly cooked inside, the best method of cooking to use is sous vide. In French, it literally means ‘under vacuum’. It is a process where the food is placed in a vacuum sealed bag, and then inside a temperature-controlled water bath. When the set time or temperature is reached, your food is all done. The art in sous vide is in the accurate temperature control, which is easy to achieve when using the right sous vide equipment.

As against traditional cooking, the temperature is lower, but the cooking time is longer, hours or even days. But because you are using proper equipment, there is no fear of overcooking or undercooking. It is an accurate science that results to tender, juicy, thoroughly cooked chicken.

The benefits of sous vide

For poultry, the best reason is to kill pathogens so the food would be safe for human consumption. Here are more benefits when you do sous vide cooking:

  • More flavorful because vacuum sealing in the food with the spices and seasoning locks in the flavor;
  • Nutrients of the food remain intact;
  • Meat and chicken is tender and juicy, not dry;
  • There is no fear of overcooking because of pre-set features of the equipment;
  • No need to watch the clock because it will automatically stop upon reaching desired time or temperature;
  • You can do a million other chores during the time your chicken is in the sous vide equipment;
  • No burnt outside portion of the meat.

Sous vide equipment

There are two crucial steps when cooking sous vide, and each step requires good equipment if you are serious about cooking.

Step 1:  vacuum sealing the food

You need a good quality vacuum sealing system.


The best model would be a chamber vacuum sealer where the plastic bag is placed lying down inside a chamber. The air is sucked out of both the bag and the outside area so you can be sure of the total air suction. This model of vacuum sealer is also best if you have a wet rub on your meat, like a marinade of liquid seasoning. The chamber vacuum sealer will not suck out the liquid from the bag.

Another option is a countertop vacuum sealer which is relatively cheaper but can still achieve the tight seal needed for the food before it is given the water bath. The wide array of models will let you choose between manual operation and automatic.

Step 2:  the water bath

You need a sous vide water oven.

There is automatic temperature control and time can be pre-set. Go for the big size which can hold as much as almost 3 gallons of water. Although this mean machine may look fierce, it actually operates rather quietly, and is user-friendly with simple push-button operation.

Your option if you do not want the high-priced sous vide water oven is the combination of precision cooker and immersion circulator.

See more:

My favorite sous vide chicken recipe

It’s a no-brainer; it’s chicken teriyaki. But it would be the juiciest and most tender one you will ever have.

Ingredients you need:

  • Chicken breast, skin and bones removed – 1 pc.
  • Ginger juice – ½ tsp.
  • Unrefined sugar – 1 tsp.
  • Unrefined sugar – 2 tbsps.
  • Salt–½ tsp.
  • Soy sauce – 2 tbsp.
  • Sake – 2 tbsp.


  1. Pat-dry the chicken with paper towel;
  2. Pour ginger juice over it, spread;
  3. In a bowl, mix together the sugar (1 tsp.) and salt;
  4. Pour this mixture on the chicken, spread;
  5. Place this chicken with the seasonings inside a plastic bag and vacuum seal;
  6. Best if you marinate overnight, but a few hours is also good;
  7. Prepare the water bath at 60 degrees Celsius;
  8. Put the vacuum-sealed bag inside for 1.5 hours;
  9. Remove chicken from bag, pat-dry and set aside on the counter;
  10. In a small pan, combine the sugar (2 tbsp.), sake and soy sauce;
  11. Cook to a boil. We want the sauce thick and with shiny large bubbles;
  12. Pour half of this sauce on the chicken, and use a torch to caramelize the glaze;
  13. If you have no torch, you can put the chicken with the sauce in a broiler set on high;
  14. Remove when the top has reached a nice golden color;
  15. Dribble the rest of the sauce on top of it.

At the end of this preparation, you will have a beautiful chicken breast fillet that is tender, juicy, flavorful and thoroughly cooked inside.

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