Sous Vide Chicken with Crispy Chicken Skin and Vietnamese Dipping Sauce
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Ingredients for 2
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
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Step 1
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.
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Step 2
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.