Chicken with Teriyaki Froth Recipe

When I have people over I always try to serve something "normal" that almost anyone can enjoy. I've found that teriyaki chicken is a favorite dish that even pickier eaters are willing to try a slightly more modern version of. I prefer to make my own teriyaki sauce but if I'm in a rush or just having some old friends over I'll reach for a good store bought sauce and use it instead. I always prefer to cook my chicken sous vide, unless I'm having a BBQ, but however you like to cook your chicken will work great. The teriyaki sauce is also great on beef and pork as well.

Teriyaki froth

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the chicken with teriyaki froth recipe you can check out the following.

Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.

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Chicken with Teriyaki Froth Recipe

  • Published: April 10, 2015
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 2 Hours
  • Makes: 5 large to 15 small servings
  • Cooks: 141°F (60.5°C) for 2 to 4 hours

Chicken with Teriyaki Froth Ingredients

Because they use modernist ingredients, these amounts are given in metric by weight. For more information on how to measure modernist ingredients check out this article.

For the Teriyaki Sauce

220g soy sauce
50g hoisin sauce
160g brown sugar
60g rice vinegar
350g diced pineapple
1 fresh red chile, diced
15g garlic, 3-4 cloves, diced
18g grated ginger

For the Chicken

4-5 chicken breasts
5g garam masala

For the Teriyaki Froth

500g teriyaki sauce
2g xanthan gum, 0.4%

To Assemble

Pineapple, cut into 6mm (0.25") cubes
Red chile pepper, thinly sliced
Fresh ginger
Teriyaki froth2

Chicken with Teriyaki Froth Instructions

For the Teriyaki Sauce

Mix all of the teriyaki sauce ingredients together in a pot and bring to a simmer. Let simmer for 5 minutes, stirring frequently, then remove from the heat and let cool.

The sauce can be made up to several days ahead of time.

For the Chicken

Preheat the water bath to 141°F (60.5°C). If you don't have a sous vide machine, the chicken breasts can be grilled or pan seared.

Salt and pepper the chicken breasts then coat with the garam masala. Seal them in a sous vide bag and place into the water bath. Cook for 2 to 4 hours. Remove from the sous vide pouches and pat dry.

For the Teriyaki Froth

Strain the teriyaki sauce then blend together with the xanthan gum. Pour into a whipping siphon then seal and charge it. For a warmer sauce place the siphon, if it is heat resistant, into a warm water bath.

To Assemble

Cut the chicken into 0.5" (12mm) slices. Place a few slices onto a plate and top with the pineapple and chile pepper slices. Dispense some froth on and around the chicken then top with the basil. Grate some fresh ginger on top and serve.

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All tags for this article: Chicken, Foam, Party Foods, Sous Vide, Sous Vide Chicken , Sous Vide Recipes, Thickener, Whipping Siphon, Whipping Siphon Foams, Whipping Siphon Xanthan Gum Foams, Xanthan Gum, Xanthan Gum Foam, Xanthan Gum Thickening

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
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