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Sous Vide Crispy Chicken Teriyaki Thighs

Sous Vide Crispy Chicken Teriyaki Thighs

Serves 4 to 6

Chicken thighs are probably one of the most underused pieces of chicken.  They are loaded with flavor and when cooked properly will have your dinner guests wanting more.  We chose bone-in and skin-on chicken thighs, as we felt this added even more flavor to the dish.  Searing at the end brings a nice crispy skin to the plate.  Coupled with the teriyaki sauce these chicken thighs taste as good as they look!

For the Teriyaki Sauce
½ cup soy sauce
½ cup sugar
½ tsp grated fresh ginger
1 garlic glove, minced
2 tbsp mirin
½ tsp cornstarch

For the Chicken Thighs
8 bone in skin on chicken thighs
2 tbsp light soy sauce
2 tbsp vegetable oil

For the Chicken Thighs
  1. Preheat the water bath to 167°F.
  2. Trim the thighs of excess skin and fat. Place the chicken into a vacuum bag along with the soy sauce and vacuum seal the bag or use the water displacement method.
  3. Place the bag into the water bath and cook for 2 hours.
  4. Remove chicken thighs from the water bath and pat dry with paper towels.  The surface of the chicken should be as dry as possible in order to create a great sear on the skin.
  5. Heat a cast iron pan on high heat and add the vegetable oil.  Once it shimmers, add the chicken skin side down.
  6. Sear chicken thighs until golden brown.
  7. Remove from heat and add the teriyaki sauce.  Serve
For the Teriyaki Sauce
  1. Combine soy sauce, sugar, ginger and garlic in a small saucepan and place over medium heat.
  2. In a small bowl stir together mirin and cornstarch until no lumps remain. 
  3. Stir the mirin mixture into the saucepan. Reduce the heat to a medium low and let simmer, stirring occasionally until the sauce is reduced to ¾ cup and forms a syrupy glaze.  It should take approximately 4 minutes.
  4. Drizzle the sauce over the chicken thighs and serve immediately.​

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