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 ...

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Recipe Temp 155 F / 68.3 C
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Say hello to your new favorite brunch! Perfectly-cooked chicken, loaded with a Korean sweet and spicy sauce is here to make that morning time meal better than ever.

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


  • Step 1

    Set Anova Sous Vide Precision Cooker to 150°F / 65.6°C.

  • Step 2

    Season chicken thighs with salt, pepper, garlic powder, ginger powder, and red pepper flakes. Place in resealable ziploc bag or vacuum bag.

  • Step 3

    Sous Vide for 2 hours.

    • Finishing Steps

    • Step 1

      Heat a large dutch oven or deep fryer with oil to 375°F / 190°C

    • Step 2

      Remove chicken from bag, dry well. Toss chicken in beaten egg mixture, and then into the panko and coat well.

    • Step 3

      Carefully place the chicken in the frying oil for 2-3 minutes, until golden!

    • Step 4

      Coat the crispy chicken in the gochujang paste, and assemble onto biscuits with fried egg and fresh herbs!

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155 F / 68.3 C Recipe Temp
Recipe Time
Prep Time