Striker Chef's Moist Sous Vide Chicken Breast

Name: Striker Chef's Moist Sous Vide Chicken Breast
Cook time: 70 min
Total time: 70 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 1 Chicken breast with skin; Salt, to taste; 1 tbsp Olive oil

A recipe for pan-seared chicken breast that boasts incredible moistness without any dryness, achieved through a semi-vacuum sous vide method using a zip-top bag.

1 hr 10 min Difficulty Normal Meat & mains

Main ingredients

skin-on chicken breastolive oil

Ingredients needed 1 servings

1 Chicken breast with skin

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Salt, to taste

1 tbsp Olive oil

Recipe

Place the chicken breast with skin in a zip-top bag. Add 1 tablespoon of olive oil and salt, then toss to coat evenly.
Slowly immerse the zip-top bag in a container of water, allowing the water pressure to push out the air inside. Seal the bag to create a semi-vacuum state.
Cook at a low temperature of 58 degrees Celsius (136 degrees Fahrenheit) for 1 hour using a sous vide machine.
After cooking, remove the chicken breast from the bag and thoroughly pat the surface dry with paper towels.
Heat a pan with oil over medium-high heat. Place the chicken breast skin-side down and sear until golden brown and crispy. Finish.

Place chicken breast, oil, and salt in a zip-top bag and mix.
Submerge in water to remove air, then seal semi-vacuum.
Cook for 1 hour in a 58°C sous vide machine.
Remove and thoroughly pat the surface dry.
Sear the skin side until crispy in a pan to finish.

Cooking tips

It is essential to use chicken breast with the skin on. This prevents juices from escaping during the pan-searing process and maximizes the crispy texture.
Ensuring the surface is completely dry before pan-searing promotes good Maillard reaction and prevents oil splattering.

Recommended for

Those tired of dry chicken breast and seeking a tender, moist texture.
Those who want to properly utilize a home sous vide machine to create high-quality dishes.

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