Chicken Jerky Teriyaki
Tender and savory chicken jerky with a sweet-salty teriyaki marinade, perfect as a high-protein snack.
Ingredients(for 1 kg)
Instructions
Preparation
20 MinutenRemove fat and tendons from chicken breast, freeze for 1 hour, then slice into 3-4 mm thin strips.
Marinating
12-24 StundenMix soy sauce, mirin, brown sugar and garlic powder, add meat strips and marinate covered in the refrigerator for 12-24 hours.
Draining
10 MinutenRemove meat strips from marinade, pat dry with paper towels and arrange on dehydrator trays without overlapping.
Dehydrating
6-8 StundenPreheat dehydrator to 70°C and dry chicken for 6-8 hours, swap trays and flip strips halfway through.
Quality Check
5 MinutenJerky is done when it is pliable but not brittle and shows white fibers when bent. Ensure a core temperature of 72°C.
Pro Tip
Place the chicken breast in the freezer for 1-2 hours before slicing to achieve more even and thinner cuts.
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