Begin by freezing the boneless, skinless chicken breast for 30 to 60 minutes. This slight freezing firms the meat, making it significantly easier to slice. Using a sharp knife, cut the chicken lengthwise into ⅛-inch to ¼-inch thick strips. Strive for uniform thickness to ensure even drying. Trim and discard any excess fat or connective tissue.

In a medium-sized mixing bowl, whisk together Bachan’s Japanese Barbecue Sauce, Sriracha, and rice vinegar. Place the sliced chicken in a resealable plastic bag or an airtight container, then pour the marinade over the meat. Ensure all pieces are evenly coated. Seal and refrigerate for at least 8 hours or up to 24 hours to allow the flavors to fully infuse.

Once marinating is complete, remove the chicken from the refrigerator and strain the slices, discarding any excess marinade. Allow the chicken to sit at room temperature for 10 to 15 minutes before cooking.

Option 1: Traeger Smoker

Preheat the Traeger smoker to 200ºF (93ºC).

Arrange the marinated chicken slices directly onto the grill grates, ensuring space between each piece for proper airflow.

Smoke for 2.5 to 3 hours, checking periodically. The jerky is done when it bends without breaking and no moisture seeps from the interior. The texture should be dry and leathery, revealing white muscle fibers when torn.

Option 2: Instant Vortex Pro Dehydrator

Arrange the marinated chicken slices in a single layer on the dehydrator trays or baskets.

Set the dehydrator function to 160ºF (71ºC) and allow the chicken to dry for 3 hours.

Rotate the trays halfway through the cooking process for even drying. The jerky is finished when it exhibits a firm, leathery texture, bends without snapping, and has no visible moisture.

Regardless of the chosen method, ensure the jerky is completely dried yet pliable. If needed, continue dehydrating in 30-minute increments until the ideal texture is achieved. Allow the jerky to cool at room temperature before storage.