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I made this last night. I cooked the chicken at 146 degrees for 1.5 hrs and it was totally dry.
Made this recipe with 2 lbs chicken breast increased the marinade did not double it but 11/2of 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 .
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.
We’re sorry this recipe didn’t do it for you. One of our readers prefers her chicken breasts cooked at 60C/140F 2 hours. That might give you a texture that’s more what you are looking for.
I found the same thing.
My chicken is nice and tender, but like Derk’s it is absolutely overwhelmed in the rice wine vinegar flavour.
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?
Sous vide chicken does indeed have a strikingly different texture from conventionally cooked chicken–it’s more compact, and the individual fibers almost disappear. So it could be you simply don’t care for the texture of sous vide chicken. Readers, any thoughts or personal experiences you’d like to share?
Tender juicy chicken Sous vide should be 141 F and no more.
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.
I didn’t sous vide the chicken and I added some garlic and grated ginger to the sesame sauce. I’ve made a few variations on sesame chicken in the past, but with this version my search for perfection is over. Everyone in my family went crazy for it. Thanks!
This was so easy and SO good! I used chicken tenders and only sous vide for an hour and a half. Otherwise I followed the recipe other than adding a couple more cloves of garlic. (used the optional chili garlic sauce too, cooked at 158) Served with Jasmine rice and steamed broccoli. My husband loved it and so did I. Will be making again! Thanks for the recipe!
*We were thinking it would be good with some sauteed green peppers in the skillet before thickening the sauce too, just for some added nutrition.
Any way to adapt this to cook it without sous vide?
Hey Janice! The best bet would be just to sautee the chicken and then add the sauce once the chicken is completely cooked through. Should work although you miss the advantage of being able to prep everything in advance! Good luck!
Delicious! Easily a go to for us from now on. Made a big batch for meal prep to go with steamed broccoli and little steamed rice.
I made this last night with a couple of minor changes. First, I am eating low FODMAP for severe IBS, so I left out the whole garlic and added 2 teaspoons of garlic oil instead. Second, I didn’t have whole ginger, so I used a tablespoon of high quality minced ginger from a jar. I split the batch into two bags, and froze one before cooking. Nice easy meal for another night! :)
I have been cooking sous vide for around 8 years, and I actually prefer a different temperature for chicken breast (I use Douglas Baldwin’s guide to temperatures and timings), so I cooked at 60C (140F and perfectly safe – gasp!) for 2 hours in my SousVide Supreme cooker.
I strained the meat juices to remove the minced ginger, and from a half batch, I got exactly 1/3 cup of juice which I used instead of stock. Thanks for clarifying that part in the recipe, Nick. My sesame oil already has chili in it, so I didn’t add any chili garlic sauce. I also used Thick Gel instead of cornstarch, as I wanted to freeze half of the sauce for the second batch.
Everything went together beautifully and we served it with jasmine rice and a nice crunchy asian-style salad. Absolutely delicious and my husband can’t wait for the second batch. :)
I am going to make this really soon – all the flavors I love. However, I have a question about Step 6. I now have a bag of cooked chicken, with juices, oil and ginger/garlic chunks. Obviously I add the chicken to the stovetop sauce, but what about the solids and the rest of the sous vide marinade/juices? I am not squeamish about whole chunks of ginger, I was just not sure of the recipe intent. ;-)
I will be sure to write a follow-up when I have made this, it sounds fabulous.
Hey Dawn! So, there are some options here. For the chunks of ginger/garlic, I just toss or compost those. They are so cooked at that point that they are pretty flavorless, with the flavor going into the chicken and liquid. BUT, the liquid is very useable. It’s essentially chicken stock. You could use it in the sauce for the 1/3 chicken stock without any problem. I hope that helps! Good luck!