Sous Vide Sesame Chicken

Ingredients

• 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, optional
• Sesame seeds, garnish
• Cooked white rice
• Scallions, green parts minced for garnish

Directions

1. Add water to a pot, set your immersion circulator in place, and program it to 158 degrees F. While the bath heats, get the chicken ready.
2. Put the cubed chicken breast in a gallon-sized freezer bag with a zip top, then add the ginger, garlic, sesame oil, soy, and rice wine vinegar. Arrange the chicken as flat as you can, keeping it in a single layer.
3. Close the bag almost all the way, then use the water-displacement method to remove the air: lower the bag slowly into the water so the pressure pushes air up and out through the opening. When the opening is just above the water and the air has been pressed out, seal the bag. You can do this while the water is heating, but be careful if it is already hot and steamy. Rest the sealed bag on a kitchen towel until the water is ready.
4. When the bath reaches temperature, lower in the sealed bag of chicken. Check that the bag is fully under the water so everything cooks evenly. Cook for 2 hours. When the time is up, lift out the bag and switch off the circulator.
5. In a medium skillet, whisk together all the sauce ingredients. Set the pan over medium heat and bring the mixture to a simmer; it should begin thickening right away.
6. Remove the chicken from the bag, leaving behind the garlic and ginger, and transfer the chicken to the skillet with the sauce. Save the cooking liquid for another use if you like.
7. Reduce the heat to low, then toss the chicken in the sauce until everything is coated and combined. The sauce should become very thick and cling to the chicken.
8. Serve the sesame chicken over rice, topped with sesame seeds and scallions.