Sous vide is the whole trick.
Soo-veed. French for "under vacuum." It's the technique Michelin-starred kitchens use to cook chicken — and it's the only reason a pouch of real chicken can sit in your fridge for two weeks with zero preservatives and still taste incredible cold.
The problem with normal cooking
Heat you can't control ruins chicken.
A pan runs at 200°C+. A grill, hotter. Chicken protein starts squeezing out its moisture at around 66°C — so every conventional method overshoots, and the difference between juicy and sawdust is about ninety seconds of attention.
That's why most "healthy" chicken is dry, why boiled chicken is depressing, and why restaurants drown breast meat in oil and sauce to hide it.
Sous vide removes the variable. The water bath physically cannot exceed 63°C, so the chicken physically cannot overcook. Every pouch, identical.
The process
Five steps. Zero shortcuts.
01
Marinate
Whole chicken breast, real spice blends. Gochujang, soy, bird’s eye chili — no MSG, no flavour enhancers, no colour. The marinade goes into the pouch with the meat.
02
Vacuum seal
Chamber-sealed to full compression. No air means no oxidation, no freezer burn, and flavour pressed directly into the surface of the meat.
03
63°C for 90 minutes
A precisely controlled water bath. Not 62. Not 65. At 63°C the chicken pasteurises fully while the proteins stay relaxed — cooked through, never dried out.
04
Ice bath, fast
Core temperature drops below 4°C within 30 minutes. This cold-lock is what gives the pouch a 14-day fridge life with zero preservatives.
05
Double-sealed, chilled
Re-sealed in a fresh pouch after the ice bath and stored flat at ≤4°C until it lands in your fridge. Cold chain, unbroken.
What you get out of it.
100%
Pasteurised
90 minutes at 63°C kills bacteria as thoroughly as high heat — without the collateral damage to the meat.
0
Preservatives needed
The vacuum seal plus instant chilling does the preserving. The ingredient list is chicken and marinade. That’s it.
27g
Protein, intact
No protein loss to boiling water. The macros on the pouch are the macros in the meat.
14
Days in your fridge
Cooked, sealed and chilled in one unbroken chain. Twelve months if you freeze it.
Taste the difference.
Michelin technique, hostel-room convenience. Pick a flavour.