Stop Cooking Dry Chicken! This Japanese Secret Method Changes Everything

Name: Stop Cooking Dry Chicken! This Japanese Secret Method Changes Everything
Uploaded: 2026-06-03T14:00:17.000Z
Description: A Japanese-inspired low-temperature method for chicken breast that comes out juicy every time. Remove the tendons, cure with salt and sugar (1% salt, 0.5% sugar), poach in just-off-the-boil water at 80–85 °C (175–185 °F) for 23–25 minutes, then finish with a quick butter sear. No more dry, rubbery chicken — restaurant-tender at home.

A Japanese-inspired low-temperature method for chicken breast that comes out juicy every time. Remove the tendons, cure with salt and sugar (1% salt, 0.5% sugar), poach in just-off-the-boil water at 80–85 °C (175–185 °F) for 23–25 minutes, then finish with a quick butter sear. No more dry, rubbery chicken — restaurant-tender at home.

Recipes in this video

Medium Japanese

Juicy Japanese-Style Chicken Breast

53 min 2 servings