Sous Vide Asian Chicken Thighs

Great Asian Chicken Thigh dish.

Author

Cory Heckendorf

Prep Time: 00:30

Recipe Time: 03:30

Temperature : 165F / 73.9C

Ingredients

• 3/4 cup soy sauce
• 1/2 cup hosion
• 1/4 cup oyster sauce
• 1 tbs fish sauce
• 2 tbs red wine vinegar
• 3 tbs honey
• 1 Tsp sesame oil
• 1/2 Tsp salt
• 1 Tsp ginger
• 1/2 tbs white pepper
• 1/4 Tsp black pepper
• Zest and juice of small lime
• 3 lbs bone in skin in chicken thighs

Directions

1. Mix all ingredients besides the chicken together
2. Reserve half of the sauce for later
3. Pour the other half of the sauce over the chicken in a zip lock bag. Let marinade over night
4. Heat your sous vide to 165 degrees and place the chicken still in the bag into the water for 3 1/2 hours.
5. Prior to the chicken being done take the reserve marinade and heat over medium heat until it’s reduce and thick enough to coat a spoon

Finishing Steps

1. Pull the chicken out of the bag and set on drying racks. Dry completely and let come to room temp
2. Turn your broiler on high. Place the chicken under the broil and let sit until the skin turns brown and slightly crispy. About 3-4 minutes depending on your broiler - watch carefully
3. Pull the chicken out and apply the reduced marinade. Place the chicken back under the broiler for 1-2 minutes. Don’t allow the marinade to burn. Pull the chicken out and repeat the process 2 more times.
4. Serve with white or brown rice