Sous Vide BBQ Chicken Sandwiches

Ingredients for 4

• 2 (12- to 16-ounce) bone-in chicken breasts

• Kosher salt and freshly ground black pepper

• 1 cup (257 ml) barbecue sauce

• 1/4 cup (59 ml) mayonnaise

• 1/4 cup (59 ml) sour cream

• 1/4 cup (59 ml) sliced scallions

• 1 tablespoon (15 ml) Dijon mustard

• 1 tablespoon (15 ml) apple cider vinegar

• 1 teaspoon (5 ml) honey

• 1 (14-ounce or 414 ml) bag coleslaw mix

• 4 sandwich buns

Directions

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 150ºF (65.6ºC).

• Step 2

  Season the chicken breasts liberally with salt and pepper. Place in a large zipper lock bag with 1/2 cup barbecue sauce. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 hour.

• Finishing Steps

• Step 0

  When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and let rest for 10 minutes. Reserve the cooking liquid.

• Step 1

  When cool enough to handle, shred the chicken into bite-sized pieces. Discard bones and skin. In a large bowl, toss the chicken with the remaining barbecue sauce and reserved cooking liquid. Season to taste with salt and pepper.

• Step 2

  In a large mixing bowl, whisk together the mayonnaise, sour cream, scallions, mustard, vinegar, and honey. Add the coleslaw mix and toss to coat. Season to taste with salt and pepper.

• Step 3

  Divide the chicken between the buns, top with coleslaw, and serve.

Latest Comments