Servings: 1

1 chicken breast, skinless, boneless 1 chicken breast, skinless, boneless
½ teaspoon ginger ½ teaspoon ginger
½ teaspoon salt ½ teaspoon salt
3 tablespoons sugar, divided 3 tablespoons sugar, divided
2 tablespoons soy sauce 2 tablespoons soy sauce
2 tablespoons sake 2 tablespoons sake

Dry the chicken with a paper towel and then coat with the ginger juice.
Mix 1 tablespoon sugar and salt in a small bowl and sprinkle on both sides of the chicken.
Place the chicken in a vacuum bag and seal. It's best to let the chicken marinate overnight but you can also cook it right away.
Heat water to 140° F.
Drop the bagged chicken in the water and cook sous vide for 1 hour 30 minutes.
When the chicken is done, remove it from the bag, dry the surface with a paper towel, and place the chicken on a heatproof surface.
In a small saucepan, combine the remaining sugar, soy sauce and sake. Bring to a boil and boil until the sauce is thick, forming large shiny bubbles.
Drizzle half the sauce onto the chicken and quickly torch the glaze until it has caramelized into a rich mahogany color.
(If you don't have a torch, you can put the chicken directly under the heating element of a broiler set to high).
Slice the chicken and drizzle with the remaining sauce.