No ImageSous Vide Sesame Chicken

Did you make it? Rate it!

  1. Sharron

    I made this last night. I cooked the chicken at 146 degrees for 1.5 hrs and it was totally dry.


  2. Michelle

    Made this recipe with 2 lbs chicken breast increased the marinade did not double it but 11/2
    of the recipe. I also used 6 garlic and 1 tbsp of crushed ginger as I did not have whole ginger in my fridge. As suggested by another review I cooked the meat for an hour and half and it was tender not dry. I also doubled the sauce recipe .


  3. Derk

    Cook time and temp are way off. I cut the time by 30 minutes and the by 4 degrees and the chicken was dried out and crumbly. I made the sauce exactly to the recipe and the sauce tasted nothing like restaurant sesame chicken. It flavor was over powered by the rice wine vinegar.


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  4. Jennifer

    I am new to sous vide; I made the chicken on Sunday night, quick chilled it in an ice bath and then made the sauce today (Tuesday) and tossed the chicken in the hot sauce, covered it and put it on low to heat it through; I found the chicken really dry and the texture was kind of mealy, almost. Any thoughts on why that came out like that?

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  5. Fran Augusta

    Excellent! I only had boneless chicken thighs so I used those instead of the breasts. Followed Sous Vide directions exactly and the chicken came out moist and tender. The sauce was excellent, as well. My husband, the original Sous vide skeptic, thought it was great. Worth making again.


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