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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.
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.
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.
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.
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.
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.
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.