Sous Vide Korean BBQ Chicken

  • Ready in 3h 25m

  • Serves 6

  • 419 calories

  • 22.38g carbs

The recipe Sous Vide Korean BBQ Chicken is ready in around 3 hours and 25 minutes and is definitely an amazing gluten free and dairy free option for lovers of Korean food. For $1.62 per serving, you get a main course that serves 6. One portion of this dish contains about 29g of protein, 23g of fat, and a total of 422 calories. This recipe from Simply Recipes requires sesame seeds, hoisin sauce, scallions, and honey. This recipe is liked by 2 foodies and cooks.

8 ingredients

  1. 4 lb chicken
  2. 1/2 cups hoisin sauce
  3. cups chili sauce
  4. 3 tbsps apple cider vinegar
  5. 3 tbsps honey
  6. 1 tbsp soy sauce
  7. 1 serving sesame seeds
  8. 1 serving scallions

Instructions

  1. Combine the hoisin sauce, gochujang, vinegar, honey, and soy sauce in a medium bowl. Stir together well and set aside.
  2. Prepare the chicken: Rub the chicken with 1/3 cup or so of the sauce – enough so that all of the thighs are coated with a little sauce. Reserve the remaining sauce for basting the chicken later.
  3. Place the thighs in a plastic freezer bag. Make sure the chicken is in a single layer; use two bags if you need to rather than overlapping the chicken.
  4. Seal the chicken: With your hands, press out as much air as possible from the bag and partially seal the top. Slowly submerge the plastic bag in a pot filled with water up to the top of the bag, pressing out as much air as possible. Seal the bag the bag once you reach the top. (Read more here.)
  5. At this point you can dry the bag and freeze the chicken for up to 3 months before cooking.
  6. Heat the sous vide water bath: When you are ready to cook, add your Joule or other immersion circulator to the pot of water and heat to 158 degrees F.
Sous Vide Korean BBQ Chicken

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