Sous Vide Chicken with Crispy Chicken Skin and Vietnamese Dipping Sauce

Juicy sous vide chicken goes great with this punchy Vietnamese dipping sauce. And then there's the oh-so satisfying crunch of crispy chicken skin.

Author

Christina Wylie

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:30

Recipe Time: 02:00

Temperature : 150F / 65.6C

Ingredients

4 chicken thighs
2 tbs (30 ml) olive oil
Salt and pepper
1 garlic clove, crushed
3 tbs (45 ml) fish sauce
¼ cup (59 ml) lime juice
1 tbs (15 ml) palm sugar, grated (or brown sugar)
3 tbs (45 ml) Thai basil, chopped
3 tbs (45 ml) cilantro, chopped
2 red chillies, chopped (you can either deseed both of them, just one, or keep all the seeds in for a real chilli hit!)
1 tbs (15 ml) sweet chilli sauce

Directions

Preheat sous vide machine to 150 F (65.5 C), and while it's preheating take the chicken skin off (trying to keep it in one piece) and lay it flat on a piece of cling film and put it in the fridge, covered. Then seal the chicken skinless thighs in bags with olive oil, salt and pepper, and set timer to 2 hours. Meanwhile combine all of the dressing ingredients and set aside.
When the chicken is finished cooking sous vide, heat up a small pot of vegetable oil (deep enough for submerge the chicken skin and wide enough for the whole chicken skin to fit in flat). Chop chicken skin into about 4-5 pieces. Deep-fry the chicken skin pieces one by one in vegetable oil until crispy (around 1 minute) then set on paper towel. Then sprinkle salt over the crispy skin pieces.