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Reverse Sear Chicken Breasts
4 servings
| prepPrepare Chicken Breast Seasoning: whisk together 1 tbsp / 15 g salt, 1 tsp / 3 g fresh cracked black pepper, 1 tsp / 4 g garlic powder, ½ tsp / 2 g onion powder, and 1 tsp / 5 g MSG in a small bowl; store or use immediately | |||
| prepBrine chicken: dissolve 45 g salt in 1 litre / 1000 ml cold water, add ½ cup / 100 g kecap manis, stir well, submerge 4 boneless chicken breasts for 1–2 hours in refrigerator, then remove and pat completely dry with paper towels | |||
| prepPreheat oven to 110°C / 230°F (fan forced) | |||
| prepLine baking tray with baking paper or foil and lightly oil | |||
| 4 brined, dried chicken breasts | Season & low-temp cook 110°C, 40 min | Sear 3 min per side, finish to 74°C | Rest 5 min, slice & serve |
| Chicken Breast Seasoning to taste | |||
| 1 tbsp / 15 ml vegetable oil | |||
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