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 ...

  • Rate This
Recipe Temp 145 F / 62.8 C
Recipe Time
Prep Time
Sweet, spicy, and easy! Can't beat that. Serve up this Korean classic with ease, and let your Anova Sous Vide Precision Cooker turn a boring chicken breast into something magical.

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


  • Step 1

    Set the Anova sous vide precision cooker to 145ºF / 62.8ºC

  • Step 2

    Season chicken with salt and place in resealable ziploc bag or vacuum bag.

  • Step 3

    Place in water bath and sous vide for 2 hours.

    • Finishing Steps

    • Step 1

      Heat 2 inches of oil in a dutch oven or deep fryer to 375°F / 190°C.

    • Step 2

      Remove chicken from bag, dry thoroughly.

    • Step 3

      Coat chicken in egg wash, then place in panko and cover well.

    • Step 4

      Carefully place chicken in oil for 2-3 minutes, until golden and crispy, turning to submerge as necessary.

    • Step 5

      Paint chicken with gochujang, sprinkle with sesame seeds and enjoy!

Latest Comments

145 F / 62.8 C Recipe Temp
Recipe Time
Prep Time