Ginger-Soy Chicken Jerky with Honey & Cracked Black Pepper

By Sprig Originals ✓ · cooked up in Sprig

Lean chicken breast sliced paper-thin, soaked overnight in a salty-sweet soy, ginger and honey brine, then slow-dried until it's glossy, chewy and packed with flavor. Chicken makes a leaner, cleaner-tasting jerky than beef, and a quick high-heat finish takes it safely past 165°F so you can snack without worry. Oven or dehydrator both work.

Ingredients

• 2 lb boneless skinless chicken breast

• 1/2 cup low-sodium soy sauce
• 3 tbsp honey
• 2 tbsp unseasoned rice vinegar
• 1 tbsp Worcestershire sauce
• 1 tbsp fresh ginger, finely grated
• 3 cloves garlic, finely grated
• 2 tsp coarsely cracked black pepper
• 1 tsp smoked paprika
• 1 tsp gochugaru or crushed red pepper flakes
• 1 tsp kosher salt
• 1 tsp toasted sesame oil

• 1 tbsp toasted sesame seeds
• 1/2 tsp cracked black pepper, for dusting

Instructions

1. Place the chicken breasts on a plate or small sheet pan and freeze for 45 to 60 minutes, until the outside is firm and icy but a knife still sinks in easily. This is what makes thin, even slices possible.
2. While the chicken firms up, whisk the soy sauce, honey, rice vinegar, Worcestershire, ginger, garlic, 2 teaspoons cracked pepper, smoked paprika, gochugaru, kosher salt and sesame oil in a bowl until the honey fully dissolves, about 1 minute.
3. Trim away any fat, tendon or ragged bits from the chilled breasts — fat does not dry and will make the jerky go rancid. Using your sharpest knife, slice the chicken 1/8 to 1/4 inch thick, cutting lengthwise with the grain for classic chewy strips (slice across the grain if you prefer a more tender, snappy jerky). Aim for uniform thickness; thick pieces will still be wet when thin ones are done.
4. Combine the chicken and marinade in a gallon zip-top bag, press out the air, and massage so every strip is coated. Refrigerate 8 to 24 hours, flipping the bag once or twice. Twelve hours is the sweet spot.
5. Set two wire racks inside two rimmed baking sheets and lightly oil the racks. Drain the chicken in a colander, discard the marinade, then blot the strips firmly between layers of paper towels — surface moisture is the enemy of drying time. Lay the strips on the racks with at least 1/4 inch between them, not touching.
6. Heat the oven to 175°F (or its lowest setting if it won't go that low) with convection on if you have it. Prop the oven door open 1 to 2 inches with the handle of a wooden spoon so moisture escapes instead of steaming the meat.
7. Dry for 3 to 4 1/2 hours, swapping the pans between racks and flipping each strip at the 90-minute mark and again at 3 hours. Start checking at 3 hours: finished jerky is dry to the touch, darkened and leathery, and cracks along the bend when you fold a cooled piece without snapping in two. Pull individual strips as they finish.
8. Food-safety finish: pile all the dried strips onto one rack, close the oven door, raise the temperature to 275°F and heat for 10 minutes. This carries the chicken past 165°F internally, which the USDA recommends for any poultry jerky.
9. If using the optional finish, scatter the sesame seeds and extra cracked pepper over the hot jerky so they stick, then cool completely on the rack, about 1 hour.
10. Condition the jerky: loosely pack it into a jar or paper bag and leave it at room temperature for 24 hours, shaking once or twice. Any remaining moisture equalizes between pieces. If you see condensation on the glass, spread the strips back on the rack and dry another 30 to 45 minutes at 175°F.

Chef's tips

Nutrition (per serving, estimated)

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