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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.

If you like this recipe you can get it and more than 100 other recipes that will help you create remarkable cocktails, hors d'oeuvres and small plates that will amaze your friends. It's all in my book Modernist Cooking Made Easy: Party Foods - Get Your Copy Today!

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

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
Basil
Fresh ginger

Chicken with Teriyaki Froth Instructions

Teriyaki froth2

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 60.5°C (141°F). 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 12mm (0.5") 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.

Want a Create More Great Dishes?

If you like this recipe you can get it and more than 100 other recipes that will help you create remarkable cocktails, hors d'oeuvres and small plates that will amaze your friends. It's all in my book Modernist Cooking Made Easy: Party Foods! Get your copy today
and get ready to amaze your friends!
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
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Chicken with Teriyaki Froth Recipe

PT120M Ingredients: 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 4-5 chicken breasts 5g garam masala 500g teriyaki sauce 2g xanthan gum 0.4% To Assemble Pineapple cut into 6mm (0.25\) cubes Red chile pepper thinly sliced Basil Fresh ginger