Sous Vide Gochujang Fried Chicken
Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oreg ...
Ingredients for 4
2 large boneless, skinless, chicken breasts
1 cup of gochujang sauce
2 cups of seasoned panko bread crumbs
2 eggs, beaten
Salt to season
Oil for frying
Sesame seeds for garnish
Set the Anova sous vide precision cooker to 145ºF / 62.8ºC
Season chicken with salt and place in resealable ziploc bag or vacuum bag.
Place in water bath and sous vide for 2 hours.
Heat 2 inches of oil in a dutch oven or deep fryer to 375°F / 190°C.
Remove chicken from bag, dry thoroughly.
Coat chicken in egg wash, then place in panko and cover well.
Carefully place chicken in oil for 2-3 minutes, until golden and crispy, turning to submerge as necessary.
Paint chicken with gochujang, sprinkle with sesame seeds and enjoy!