Hakka Style Chili Chicken

This recipe was originally created by Chef Vijaya Selvaraju which I then adapted to sous vide. All credit toward the original recipe go to her. See original recipe here: https://bit.ly/3icQt6v

Author

Arun K.

Prep Time: 00:10

Recipe Time: 02:00

Temperature : 160F / 71.1C

Ingredients

• 1 lb boneless skinless chicken thighs cut into bite-size pieces
• 1/2 tbsp grated fresh ginger
• 1/2 tbsp grated fresh garlic
• 1 tsp black pepper
• 1 tsp salt
• 1 tbsp soy sauce
• 1 tbsp Chinese cooking wine
• 2 tbsp water
• 1 tbsp cornstarch
• 1/2 cup chicken broth
• 3 tbsp dark soy sauce
• 1 tbsp rice wine vinegar
• 1/2 tbsp white sugar
• 2 tbsp canola or vegetable oil
• 1 medium onion sliced
• 1 tbsp finely chopped garlic
• 1/2 tbsp grated fresh ginger
• 4 green chilies sliced
• Sliced green onions to garnish

Directions

1. Mix bite-sized pieces of chicken thighs, ginger, garlic, black pepper, salt, soy sauce, and Chinese cooking wine in a bag then vacuum seal.
2. Cook at 160°F for 2 hours.
3. For vegetable prep, slice a medium onion thinly lengthwise, separating all the slices. Grate fresh ginger. Slice Thai green chilis finely.
4. For sauce, mix corn starch, water, chicken stock, dark soy sauce, sugar, rice wine vinegar, and salt in a bowl.

Finishing Steps

1. Add oil to pan. Add Thai chilis, garlic, and ginger, and fry until fragrant for approximately 15 seconds on medium heat. Swirl around in the pan. Add cut-up onions. Cook until tender but still slightly crisp for approximately 30-45 seconds on high heat. Transfer all contents from the pan back into a bowl.
2. Stir sauce from the bowl one last time and then add it to the pan, increasing the heat. Keep until a full boil is achieved, stirring until sauce thickens and simmers. Keep until maximum thickening potential is reached. Add vegetables and chicken. Toss, coat, and serve.