Sous Vide Teriyaki Chicken – 1 Bold Way to Get Perfect Glaze

The first time I made sous vide teriyaki chicken, I didn’t expect it to blow my mind. I was simply trying to recreate my favorite takeout bowl at home—sticky rice, crisp pickled veggies, and that sweet-salty glaze coating tender chicken. But the moment I sliced into those perfectly cooked thighs, I knew I was onto something special. No more dry, stringy meat. No more guesswork. Sous vide teriyaki chicken changed everything.

Sous vide teriyaki chicken gave me the confidence to stop worrying about undercooked centers or rubbery textures. It cooked each thigh to the exact degree of doneness I wanted—juicy, flavorful, and consistent from edge to center. And when I poured the reduced teriyaki sauce over top, the glossy finish was better than any restaurant dish I’d had. That’s the magic of sous vide teriyaki chicken—precision, flavor, and stress-free results.

Now, this sous vide teriyaki chicken recipe has become a go-to in our house. It’s easy to prep, hands-off once it’s in the water bath, and finishes with a quick sear for that irresistible caramelized crust. Plus, pairing sous vide teriyaki chicken with soft-boiled eggs, vinegary pickles, and fluffy white rice gives you that full-on Japanese-style donburi bowl experience.

This recipe for sous vide teriyaki chicken uses ingredients you probably already have—soy sauce, sake, brown sugar, and aromatics like garlic and ginger. And whether you serve sous vide teriyaki chicken with pickled veggies or keep it simple over rice, this method guarantees flavorful results every time.

Even if you’ve tried teriyaki before, sous vide teriyaki chicken takes it to another level. I promise: once you try this technique, you’ll never look at chicken the same way again. It’s a lot like how sous vide steak sirloin transforms a cut of beef—you’ll get reliable, repeatable perfection, minus the stress.

Another reason I love sous vide teriyaki chicken? It’s super versatile. I’ve even used the same base marinade with ground beef lettuce wraps when I want a lighter take. But nothing beats the satisfying bite of teriyaki-glazed sous vide chicken with just the right balance of sweetness and umami.

Next, we’ll dig into the method and show you exactly how to prep, cook, and serve sous vide teriyaki chicken—so your next dinner night can feel as effortless as it is delicious.

If you’ve ever wondered how to make juicy, flavorful teriyaki chicken without the risk of it drying out or overcooking, sous vide teriyaki chicken might just become your new best friend. This article breaks down everything you need to know to master sous vide teriyaki chicken—from technique to timing to tips you can trust. Whether you’re brand new to sous vide or already cooking like a pro, this recipe brings a savory twist to your weeknight lineup.

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Mastering Sous Vide Setup for Chicken Done Right

Step One: Set the Bath for Juicy, Perfect Chicken

When it comes to sous vide teriyaki chicken, your setup and temperature are everything. This cooking method offers unmatched control over doneness and texture—but only when your precision is dialed in from the beginning. One of the most common questions I hear is, “Can you sous vide chicken in teriyaki sauce?” The answer is yes. And when done right, sous vide teriyaki chicken doesn’t just taste great—it’s completely transformed.

Instead of just brushing sauce on at the end, this method allows flavor to soak deep into every bite. The result? Incredibly juicy, deeply flavorful chicken that’s tender from edge to center. That’s what makes sous vide teriyaki chicken a game-changer for home cooks.

Start by setting your sous vide water bath to 145.4°F (63°C). That’s the sweet spot for chicken thighs—hot enough to pasteurize, low enough to keep things melt-in-your-mouth tender. With traditional methods like pan-frying or oven roasting, temperature spikes can quickly dry out meat. But sous vide teriyaki chicken benefits from a gentle, even heat the entire time, ensuring perfect results with zero guesswork.

Still, there’s one common misconception: that sous vide can’t overcook food. Technically, your chicken won’t dry out. But if it stays in the water bath too long, the proteins start breaking down too much. That leads to a mushy texture—not what you want. For sous vide teriyaki chicken, 50 minutes is the magic number. It gives you safe, flavorful results with the perfect bite. Master that timing, and this becomes one of the most reliable recipes in your rotation.

Step Two: Marinade, Bag, and Multitask the Sides

As your water bath comes up to temperature, it’s time to prepare the marinade for your sous vide teriyaki chicken and get the thighs ready to cook. In a medium bowl, combine 4 tablespoons soy sauce, 4 tablespoons sake, 2 tablespoons rice wine vinegar, 1 tablespoon brown sugar, 1 teaspoon minced garlic, 1 teaspoon minced ginger, a pinch of black pepper, and a dash of chili powder if you like a little heat.

This flavorful marinade is the foundation of perfect teriyaki chicken sous vide style. Stir the mixture until the sugar dissolves completely and the aromatics are evenly distributed. What you’re left with is bold and balanced: salty, sweet, tangy, and spicy—exactly what makes sous vide chicken teriyaki shine.

Place the chicken thighs into a vacuum-seal or zip-top bag and pour the marinade over them, ensuring every piece is fully coated. The beauty of sous vide teriyaki chicken is that every bite is infused with consistent, layered flavor. If you’re not using a vacuum sealer, the water displacement method works great. Slowly lower the bag into the bath, let the pressure push out the air, then seal. That ensures your chicken teriyaki sous vide stays fully submerged and cooks evenly from edge to edge.

Here’s a smart bonus: toss in a few eggs, unbagged, into the same sous vide bath. After 50 minutes, they’ll be soft-boiled with silky yolks—just the right topping for a teriyaki chicken sous vide rice bowl. With the sous vide chicken teriyaki and eggs cooking gently, now’s the time to get your sides ready.

Start by making the white rice—essential for soaking up that rich teriyaki glaze. At the same time, prep your quick pickled vegetables. For this teriyaki chicken sous vide bowl, we love thinly sliced carrots, cucumbers, red onions, and daikon. Boil equal parts water and vinegar, add 1 tablespoon salt and 2 tablespoons brown sugar, then pour it over the veggies. Let them cool completely. Throw in a few ice cubes to speed things up if needed. The contrast between those cool, crisp pickles and the warm, glazed sous vide teriyaki chicken is what takes this meal over the top.

Once your 50-minute cook time ends, remove the eggs and sous vide teriyaki chicken thighs from the bath. Set the eggs aside. Open the bag and reserve the flavorful marinade—it’s about to become your sauce. Dry the chicken well to prepare it for searing. This step locks in the signature crust that makes crispy teriyaki chicken sous vide stand out.

At this point, your sous vide chicken teriyaki bowl is nearly complete. The chicken is perfectly cooked, juicy, and infused with teriyaki. When you’re ready to serve, everything comes together—glazed teriyaki chicken sous vide, warm rice, cold pickles, and that perfect soft-boiled egg. Whether it’s your first time or your fiftieth, this method guarantees bold flavor and reliable results.

So if you’re craving takeout-level flavor with none of the stress, sous vide teriyaki chicken is the ultimate answer. This step-by-step prep delivers restaurant-quality results with ingredients you already have—and flavors you’ll want again and again.

Sear, Glaze, and Serve Your Sous Vide Teriyaki Chicken Bowl

Now that your chicken is cooked to perfection and infused with teriyaki flavor, it’s time to take it across the finish line with a pan sear and a luscious glaze. This final step brings caramelization, texture, and visual appeal to the dish—turning it from “cooked” to completely craveable.

Start by removing the chicken thighs from the sous vide bag and setting aside the marinade in a small bowl—you’ll use that to create your sauce. Pat the chicken dry with paper towels. This is crucial. Surface moisture will interfere with browning, and we want that golden crust to contrast the tender interior. Sprinkle with just a pinch of salt to enhance the flavor as it sears.

Heat a skillet over medium-high heat, add a touch of neutral oil, and place the chicken thighs skin-side (or presentation-side) down. Sear for about 2 minutes per side until golden brown. In the final minute, pour in your reserved marinade. It will sizzle and bubble—this is where the transformation happens. The sugars in the sauce begin to caramelize, creating that signature teriyaki glaze. For a thicker sauce, create a cornstarch slurry by mixing 1 tablespoon cornflour with 1 tablespoon water, then stir it in and let it thicken as you toss the chicken in the pan. The result? A glossy, richly coated piece of chicken that smells as good as it looks.

While the sauce reduces slightly, taste and adjust. If it’s too sharp, add a pinch of sugar. Too sweet? A splash more soy sauce or vinegar brings balance. You’re the final quality control here—make it yours.

Now, time to plate. Scoop a generous portion of white rice into each bowl. Spoon the pickled veggies along one side, creating contrast and brightness. Carefully slice the glazed chicken and lay it over the rice. Crack open one of the soft-boiled eggs and nestle it into the bowl. Drizzle remaining sauce over the chicken and rice. Finish with black pepper or a sprinkle of sesame seeds if you’d like.

This dish brings together everything that makes sous vide special: precise cooking, deep flavor, and textural contrast. And the best part? It’s as doable on a weeknight as it is impressive at a dinner party. Just like with our sous vide miso salmon or sous vide Korean BBQ short ribs, you get restaurant-quality results at home—every single time.

Once you try this, sous vide teriyaki chicken will become a regular in your meal rotation. It’s comforting, satisfying, and endlessly customizable—and every component can be prepped ahead to save time.

Storing, Reheating, and Creative Ways to Enjoy Leftover Teriyaki Chicken

One of the underrated strengths of sous vide teriyaki chicken is how beautifully it stores and reheats. Because the cooking method preserves moisture and structure, leftovers are just as tender the next day—no dryness, no rubbery texture. In fact, the flavor often deepens after resting, making it an ideal make-ahead option for meal prep or weeknight dinners.

To store, place cooled, glazed chicken in an airtight container along with any extra sauce. Keep it refrigerated for up to four days. You can also freeze the chicken after cooking and before searing—just bag and chill it quickly in an ice bath, then freeze. When ready to eat, simply reheat in the sous vide bath at 140°F (60°C) for 30–40 minutes, then sear and glaze as usual. It’s a smart trick we also use in recipes like reheating prime rib with sous vide to keep proteins juicy and flavorful without any guesswork.

If you’re reheating already-glazed chicken, a gentle warm-up in a skillet over low heat with a splash of water or leftover sauce works best. Avoid microwaving—it can mess with the egg texture and make the glaze sticky. When reheated correctly, the chicken remains melt-in-your-mouth tender, and the sauce comes back to life with just a quick stir.

Looking to switch things up? Slice your leftover chicken and toss it into a noodle bowl with sesame oil and sautéed greens. Or pile it into lettuce wraps with more pickles and spicy mayo for a low-carb option. Leftover teriyaki chicken also works perfectly in tacos—especially when paired with textures like crispy cabbage or shredded daikon, similar to how we build out layers in sous vide flank steak tacos.

Whether served fresh or reheated, sous vide teriyaki chicken proves that precision cooking isn’t just for special occasions—it’s a smarter, better way to cook every day.

Conclusion

Sous vide teriyaki chicken is one of those recipes that reminds you why precision cooking is worth the small setup. With just a few pantry ingredients, some timing, and a water bath, you unlock incredible depth of flavor and foolproof texture every time. No burnt sugar, no overcooked meat—just tender chicken soaked in savory-sweet glaze, resting on a bed of warm rice with crisp pickles and a silky egg to top it off.

Whether you’re prepping it for a casual weeknight meal or building a donburi bowl that feels like a restaurant treat, this method makes it not only doable, but repeatable. It’s one of those dishes that’ll find its way into your regular rotation—not just because it’s easy, but because it always delivers.

Once you’ve nailed this, you’ll start to see how versatile sous vide really is. Chicken today, maybe salmon or beef next. But no matter what, one bite of this perfectly glazed teriyaki chicken will show you exactly why sous vide has earned its place in your kitchen.

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FAQ: Sous Vide Teriyaki Chicken

Can I sous vide chicken in teriyaki sauce?

Yes, you can! In fact, cooking chicken in teriyaki sauce during sous vide enhances flavor deeply and evenly. The low temperature prevents the sugars in the sauce from burning, unlike high-heat cooking methods.

Can you sous vide chicken in its marinade?

Absolutely. Sous vide is perfect for marinating and cooking in the same bag. As long as the marinade ingredients are balanced and the bag is properly sealed, it creates intense flavor without breaking down the texture.

What is a disadvantage of sous vide chicken?

The main drawback is that it requires planning and equipment. It’s not a last-minute cooking method. Also, while sous vide prevents overcooking, leaving chicken in the bath for too long can make the texture too soft or mushy.

What temperature should I cook teriyaki chicken at?

For chicken thighs, 145.4ºF (63ºC) is ideal. It keeps the meat juicy and safe. If you’re using chicken breast, aim for 140–145°F (60–63ºC) depending on your preferred texture.

Can you overcook chicken with sous vide?

Technically no, since the water can’t exceed the set temperature. However, leaving chicken in for too long—several hours beyond recommended—can break down the fibers too much, resulting in a mushy texture.

Should I add teriyaki sauce before or after cooking chicken?

With sous vide, you can add the teriyaki sauce before cooking and again at the end. Cooking in the sauce infuses flavor, while finishing with a glaze builds up a shiny, caramelized finish.

Can you leave chicken in sous vide too long?

Yes. While the chicken won’t dry out, its texture can suffer if it’s left in the bath for hours beyond the recommended time. For thighs, stick to 45–90 minutes for best results.