Chicken with Teriyaki Froth Recipe

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.