Sarada Chicken (Japanese Poached Chicken Breast)

If you want to enjoy moist chicken breast, which tends to be dry, give this recipe a try. Sarada Chicken is an immensely popular dish in Japan that features chicken breast.

Sarada Chicken is a dish made by marinating chicken breast to infuse flavor, then gently poaching it. Marinating and cooking chicken breast at a low temperature makes it moist. In Japan, this dish is called "Salad Chicken (サラダチキン)," a Japanese-English term meaning 'chicken for salad.' However, to avoid confusion with 'chicken salad,' I have translated it as "Sarada Chicken" here, adopting a more Japanese style.

This dish was originally created in 2001 by a chicken meat vendor, Amatake, to sell chicken breast, which was frequently avoided in Japan due to its dry texture. Initially, it was sold as an ingredient for salads, as the name suggests, but its popularity soared as a tasty way to enjoy high-protein, low-calorie chicken breast, and it gradually became a stand-alone dish. Today, it is a staple item that can be found in Japanese grocery stores and convenience stores throughout the country.

It is suitable not only for regular meals but also for those who are on a diet. Additionally, it is known in Japan as an essential source of protein for people engaged in exercise. Since most of the cooking process is hands-off, it is quite easy to make at home.

Marinating chicken breast with just a seasoning liquid and then poaching it results in a reasonably moist outcome, but to achieve an even moister texture, it is recommended to add a twist to the marinade.

That is, incorporating water into the marinade. This prevents the loss of moisture from the chicken due to osmotic pressure from the salt and sugar content in the marinade.

However, if the concentration of salt and sugar in the brine is too high, as is the case when no water is added, there is a risk of losing moisture from the chicken due to osmotic pressure. So, it is important to keep the concentration of salt and sugar below 5% each in the brine.

First of all, I recommend trying this dish according to the recipe, but you can also enjoy it with various flavors. Here are some popular options in Japan:

• Garlic
• Ginger
• Lemon
• Herbs (such as basil, rosemary, and cumin)
• Black pepper
• Yuzu kosho (green chili pepper with yuzu citrus)
• Chili pepper
• Olive oil

By incorporating these flavors, you can continue to enjoy the dish without getting bored, even if you have it every day. The variety of flavors is one of the reasons why this dish is so popular in Japan. If you want to experiment with different flavors, try adding your favorite one in step 3 of the recipe below.

When cooking raw meat, including but not limited to chicken, it is necessary to heat it to a core temperature of 167℉ (75℃) or above for at least 1 minute to prevent food poisoning.

However, cooking chicken breast at this temperature will not achieve a moist texture. To maintain a moist texture while achieving the equivalent sterilization effect of heating at 167℉ (75℃) for 1 minute, the core temperature of the meat needs to be heated to 149℉ (65℃) for at least 15 minutes or to 145℉ (63°C) for 30 minutes or longer.

While the recipe adheres to these safety standards, it is important to note that altering the cooking process or reducing cooking times increases the risk of food poisoning. Additionally, if you live in cold climates or at high altitudes, simply following the recipe may not suffice to meet these standards. In such cases, adjust accordingly to ensure proper sanitation, such as incorporating an additional heating step.

Ingredients

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Instructions

🕒 Total: 4 hrs hrs 10 mins mins

Step 1
Poke several holes in chicken breast with a fork. If any parts are thicker than 1 inch (2.5 cm), make cuts to reduce the thickness to less than 1 inch (2.5 cm).

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Step 2
Mix water, sugar, and salt in a ziplock bag until they dissolve. Add the chicken and let it marinate in the refrigerator for at least 3 hours (overnight is also fine). Take the ziplock bag out of the refrigerator at least 30 minutes before cooking in the next step to allow the chicken to come to room temperature.

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Step 3
Heat a large pot filled with plenty of water (ideally half a gallon/1.9 liters or more per 2 servings). Once it comes to a boil, immerse the ziplock bag with the chicken into the pot. If the chicken is not fully submerged in the water, place a heat-resistant bowl or something similar on top to weigh it down. Cover the pot, turn off the heat, and let it sit for at least an hour.

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Step 4
Remove the ziplock bag from the pot and cut the chicken into bite-sized pieces.

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To store

You can store it in the refrigerator for up to 3 days.