Sous Vide Chicken with Crispy Chicken Skin and Vietnamese Dipping Sauce

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.

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