Sous Vide Sesame Chicken
1 1/2 pounds chicken breast, cubed into 1-inch pieces
1-inch piece fresh ginger, thinly sliced
2 cloves garlic, smashed
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1/4 cup soy sauce
1/4 cup rice wine vinegar
1/3 cup honey
1 tablespoon cornstarch
1/3 cup chicken stock or water
1 tablespoon sesame seeds
2 teaspoons sesame oil
1 teaspoon chili garlic sauce
Sesame seeds, garnish
Cooked white rice
Scallions, green parts minced for garnish
Fill a pot with water and place your immersion circulator inside. Set the temperature to 158 degrees F and let the water come up to temperature.
Combine the cubed chicken breast along with ginger, garlic, sesame oil, soy, and rice wine vinegar to a gallon-sized zip-top freezer bag. Make sure the chicken is in a single layer.
Just slowly lower the bag with the chicken into the water, letting the pressure of the water press the air through the top of the bag. Once the top of the bag reaches the water line and all the air has been pressed out, seal the bag. You can do this in the pot of water as it heats. Set the chicken aside on a kitchen towel until the water has finished heating. Seal it when it is submerged so most of the air is out of the bag.
Once the water has come to temperature, submerge the sealed bag of chicken. Make sure the bag is completely submerged so the food cooks evenly. Cook the chicken for 2 hours. When cooking time ends, remove the chicken from the water and turn off the circulator. Make the sauce and combine with the chicken. Whisk together all of the sauce ingredients in a medium skillet. Bring to a simmer over medium heat; it and should start to thicken immediately. Scoop out the chicken from the zip-top bag, discard the garlic and ginger, and add the chicken to the pan with the sauce. Turn heat down to low, and toss to coat and combine. The sauce should get very thick and stick to the chicken.
Serve sesame chicken over rice garnished with sesame seeds and scallions.