Sous Vide Crispy Chicken Thighs with Ginger-Scallion Noodles
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Ingredients for 4
4 boneless, skin-on chicken thighs
4 (1-inch) slices of ginger, plus 4 tablespoons grated ginger
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 bunch scallions, thinly sliced
2 tablespoons extra virgin olive oil
1 tablespoon sesame oil
2 tablespoons ponzu sauce
1 tablespoon freshly squeezed lime juice
1 tablespoon sugar or honey
2 teaspoons rice vinegar
1 teaspoon freshly grated black pepper
Kosher salt, optional
12 ounces soba noodles
1 tablespoon vegetable oil
1 red bell pepper, thinly sliced
Directions
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Step 1
Set the Anova Sous Vide Precision Cooker to 160ºF (71.1ºC).
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Step 2
In a medium bowl, combine the chicken with the ginger slices, soy sauce, and hoisin sauce. Toss to coat. Transfer to a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
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Step 3
Place the bag in the water bath and set the timer for 1 1/2 hours.
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Step 4
While the chicken is cooking, prepare the sauce: Combine the scallions, grated ginger, olive oil, sesame oil, ponzu sauce, lime juice, sugar, rice vinegar, and pepper in a medium bowl. Mix well, and season with salt to taste, if desired.
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Step 5
About 10 minutes before the chicken is finished, prepare the soba noodles according to the package directions. Drain and rinse under warm water to remove excess starch.
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Finishing Steps
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Step 0
When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and discard cooking liquid. Pat the chicken very dry with paper towels.
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Step 1
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken, skin side down. Press the chicken flat using a spatula. Sear the chicken until the skin is deeply browned and crisp, 3 to 5 minutes. Transfer the chicken to a cutting board, let rest for 5 minutes, and slice into thin strips.
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Step 2
Toss the cooked soba noodles with the bell pepper and 1/2 cup ginger scallion sauce. Taste, and add more ginger scallion sauce to taste. Divide the noodles between four bowls and top each portion with sliced chicken. Serve.