Sous-vide chicken thighs with teriyaki sauce

Mix all the ingredients for the sauce with a blender, transfer to a bowl, and add the chicken.

Marinate for 1 hour in the fridge.

Remove the thighs from the marinade and set aside the liquid filtered with a strainer.

Place the thighs in 2 vacuum bags and seal them with the appropriate machine.

Bring the water to a temperature of 75°C with the Roner, immerse the bags with the chicken, and cook for 4 hours.

Once cooked, open the bags, pour the liquids into a bowl, always filtering with a strainer, and transfer the chicken to a hot pan, searing it for a few minutes on both sides.

Combine the marinade with the cooking liquids in a blender, add the cornstarch, blend for a few seconds to mix, and pour over the chicken.

Glaze for a few minutes until the desired thickness is reached.