Sous Vide Momofuku Style 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
1 whole chicken, cut into 8 pieces.
1/2 cup kosher salt
1/2 cup sugar
4 cups warm water
2 tablespoons finely chopped garlic
2 tablespoons finely chopped ginger
1 serrano pepper, finely chopped
1/4 cup rice wine vinegar
1/4 cup soy sauce
2 tablespoons canola or vegetable oil
1/4 teaspoon sesame oil
1 1/2 tablespoons sugar
Black pepper to taste
2 cups flour
1/2 cup corn meal
1 tablespoon kosher salt
1 teaspoon garlic powder
Canola or vegetable oil for frying
2 cups buttermilk
Set your Anova Sous Vide Precision Cooker to 150ºF / 65.6ºC
Add 1/2 cup sugar and 1/2 cup salt to 4 cups warm water. Add chicken to brine and refrigerate for 1 hour.
Remove chicken from brine, and place in resealable ziplock or vacuum bag.
Place in water bath and sous vide for 3 hours.
While the chicken is cooking, assemble your glaze. Add garlic, ginger, serrano pepper, rice wine vinegar, soy sauce, oil, sesame oil, sugar, and black pepper and shake/stir to combine. Set aside.
Remove chicken from water bath.
Soak 1/2 of the chicken in buttermilk for 15 minutes. Set aside other 1/2 of chicken.
Add chicken from buttermilk to mixture of flour, cornmeal, salt, and garlic powder. Dredge until covered, then set aside for 15 minutes for batter to adhere,
Heat tall-sided pot or fryer to 375°F / 190°C. Add battered chicken to pot and cook 6-8 minutes, until golden and crispy. Remove and drain on a paper towel lined plate.
Take the remaining "naked" chicken and add to oil. Fry 6-8 minutes until golden and crispy. Immediately toss this chicken in your sauce from above and serve hot alongside the crispy southern fried chicken!