Sous Vide Spicy Fried Chicken Biscuits
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
4 boneless chicken thighs
2 cups seasoned panko bread crumbs
1/2 cup gochujang sauce, or your favorite hot sauce
2 eggs, beaten
2 biscuits, halved
4 eggs, fried
Fresh herbs for garnish, fennel is a fave!
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon ginger powder
1/2 teaspoon red pepper flakes
Canola oil for frying
Set Anova Sous Vide Precision Cooker to 150°F / 65.6°C.
Season chicken thighs with salt, pepper, garlic powder, ginger powder, and red pepper flakes. Place in resealable ziploc bag or vacuum bag.
Sous Vide for 2 hours.
Heat a large dutch oven or deep fryer with oil to 375°F / 190°C
Remove chicken from bag, dry well. Toss chicken in beaten egg mixture, and then into the panko and coat well.
Carefully place the chicken in the frying oil for 2-3 minutes, until golden!
Coat the crispy chicken in the gochujang paste, and assemble onto biscuits with fried egg and fresh herbs!