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Sous Vide Korean Bbq Chicken

Sous Vide Korean Bbq Chicken
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Discover the secrets to perfect Sous Vide Korean BBQ Chicken. Learn to achieve juicy, flavorful chicken with a simple technique that enhances every savory bite.

Ingredients

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  • 1/2 cup (120 ml) hoisin sauce
  • 1/3 cup (80 ml) gochujang Korean chili sauce
  • 3 tablespoon (45 ml) s apple cider vinegar
  • 3 tablespoon (45 ml) s honey
  • 1 tablespoon (15 ml) soy sauce
  • 10 to 12 chicken bone-in, skin-on chicken thighs (4 to 5 pounds (2.04 kg))
  • Sesame seeds, garnish
  • Scallions, garnish

Instructions

  1. Prepare the Korean BBQ mixture by blending the hoisin sauce, gochujang, apple cider vinegar, honey, and soy sauce in a medium-sized bowl. Mix thoroughly and set it aside.
  2. Coat the chicken: Spread approximately 1/3 cup of the sauce over the chicken thighs, ensuring each piece is lightly covered. Save the rest of the sauce for later use during grilling. Put the thighs in a plastic freezer bag, arranging them in a single layer; use extra bags if needed to avoid stacking the chicken.
  3. Remove air from the bag: Press out as much air as you can with your hands and partially close the bag. Gradually dip the bag into a pot filled with water, pushing out more air, and seal completely when the top of the bag is at the water’s surface. If desired, dry and freeze the bagged chicken for up to three months before cooking.
  4. Prepare the sous vide setup: When ready to cook, insert your immersion circulator into the water-filled pot and heat the water to 158°F.
  5. Sous vide the chicken: Immerse the bagged chicken in the heated water, ensuring all thighs are entirely underwater. Let it cook for 3 to 5 hours; it’s done anytime within this window. If cooking from frozen, extend cooking to at least 4 hours. Ensure bags stay submerged throughout the process, and consider turning them halfway for even cooking.
  6. Preheat the grill to a high setting: Aim for about 500°F, or until you can only hold your hand an inch above the grill for 1 to 2 seconds.
  7. Finish the chicken on the grill: Take the chicken out of the bags and place it on a serving dish. Lay the chicken skin-side up on the grill for 1 to 2 minutes. Brush with additional sauce, flip skin-side down, and apply more sauce. Grill for another 1 to 2 minutes until grill marks form on both sides. Continue brushing with sauce and flipping as desired. Remember, the chicken is already cooked, so grilling is just for a crispy finish.
  8. Serve: Once both sides are grilled, move the chicken to a clean platter. Sprinkle with sesame seeds and chopped scallions before serving immediately. Enjoy the dish, and feel free to leave feedback!

Notes

  • Thoroughly combine hoisin sauce and gochujang for an even marinadenMarinate chicken in the fridge for a minimum of 2 hours for optimal flavornToast sesame seeds in a dry pan before garnishing for extra aroma

Nutrition

Find it online: https://sousviderecipe.com/sous-vide-korean-bbq-chicken/