Sous Vide Asian Chicken Thighs

Ingredients for 3

• 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

• Step 1

  Mix all ingredients besides the chicken together

• Step 2

  Reserve half of the sauce for later

• Step 3

  Pour the other half of the sauce over the chicken in a zip lock bag. Let marinade over night

• Step 4

  Heat your sous vide to 165 degrees and place the chicken still in the bag into the water for 3 1/2 hours.

• Step 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

• Step 0

  Pull the chicken out of the bag and set on drying racks. Dry completely and let come to room temp

• Step 1

  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

• Step 2

  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.

• Step 3

  Serve with white or brown rice

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