Asian Inspired Chicken Breast

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Courtesy of Chef Richard Blais


  • 4 chicken breasts, skinless and trimmed
  • 2 quarts (1.8 liters) water
  • 4 teaspoons (20 ml) salt
  • 2 teaspoons (10 ml) sugar
  • 1 tablespoon (30 ml) poultry seasoning
  • 3 tablespoons (45 ml) butter
  • 1 teaspoon (5 ml) lemon zest
  • 1 teaspoon (5 ml) sliced fresh red Thai chile
  • 1 teaspoon (5 ml) garlic powder
  • white pepper to taste
  • 1 tablespoon high-smoke point vegetable oil (for searing)



  1. Preheat the SousVide Supreme to 143F/ 62C.
  2. In a large zip closure bag or bowl, combine the water, salt, sugar and poultry seasoning.
  3. Add chicken breasts to the brine, zip closed or cover, and refrigerate for 1-2 hours.
  4. Remove, rinse under cool water, pat dry, and let air dry for 20-30 minutes.
  5. Sprinkle the breasts with white pepper.
  6. Put 2 breasts into a small (quart/ 0.9 liter) cooking pouch; add half the butter, lemon zest, sliced chile, and garlic powder to each pound and vacuum/ seal.
  7. Submerge pouches in the water oven and cook for at least 1 hour, up to 3 hours.
  8. Remove pouches from the water oven; remove the breasts from the cooking pouch and pat dry.
  9. Heat oil in a heavy skillet over medium high heat until just at the smoking point.
  10. Sear the breasts for color before serving.


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