Sous Vide Spicy Fried Chicken Biscuits

Say hello to your new favorite brunch! Perfectly-cooked chicken, loaded with a Korean sweet and spicy sauce is here to make that morning time meal better than ever.

Author

Cole Wagoner

Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oregon, to a small town in Alabama. The only thing missing seemed to be the glorious abundance of grub he’d previously enjoyed, which took a bit more of a drive to find in his new neck of the woods. So began Cole’s journey for the perfect kitchen tool companion to help him recreate food experiences from the comfort of his home, while snapping epic food photos along the way, and that journey has ultimately landed him in the Anova Kitchen

Prep Time: 00:30

Recipe Time: 02:00

Temperature Options:

Tender and juicy

155F / 68.3C

Ingredients

• 4 boneless chicken thighs
• 2 cups seasoned panko bread crumbs
• 1/2 cup gochujang sauce, or your favorite hot sauce
• 2 eggs, beaten
• 2 biscuits, halved
• 4 eggs, fried
• Fresh herbs for garnish, fennel is a fave!
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ginger powder
• 1/2 teaspoon red pepper flakes
• Canola oil for frying

Directions

1. Set Anova Sous Vide Precision Cooker to 150°F / 65.6°C.
2. Season chicken thighs with salt, pepper, garlic powder, ginger powder, and red pepper flakes. Place in resealable ziploc bag or vacuum bag.
3. Sous Vide for 2 hours.

Finishing Steps

1. Heat a large dutch oven or deep fryer with oil to 375°F / 190°C
2. Remove chicken from bag, dry well. Toss chicken in beaten egg mixture, and then into the panko and coat well.
3. Carefully place the chicken in the frying oil for 2-3 minutes, until golden!
4. Coat the crispy chicken in the gochujang paste, and assemble onto biscuits with fried egg and fresh herbs!