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 ...

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Adapted from Chef David Chang, of Momofuku fame's signature fried chicken recipe, he serves a whole chicken two ways. 1/2 traditional southern style, and 1/2 Korean style with a killer sticky and sweet glaze. The Anova Precision Cooker cooks the chicken perfectly, allowing you to fry with no fear of over or undercooking.
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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


  • Step 1

    Set your Anova Sous Vide Precision Cooker to 150ºF / 65.6ºC

  • Step 2

    Add 1/2 cup sugar and 1/2 cup salt to 4 cups warm water. Add chicken to brine and refrigerate for 1 hour.

  • Step 3

    Remove chicken from brine, and place in resealable ziplock or vacuum bag.

  • Step 4

    Place in water bath and sous vide for 3 hours.

    • Finishing Steps

    • Step 0

      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.

    • Step 1

      Remove chicken from water bath.

    • Step 2

      Soak 1/2 of the chicken in buttermilk for 15 minutes. Set aside other 1/2 of chicken.

    • Step 3

      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,

    • Step 4

      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.

    • Step 5

      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!

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150 F / 65.6 C Recipe Temp
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