My Sous Vide Sweet & Sticky Chicken, with five-spice, sweet soy sauce, ginger and garlic delivers an easy and unforgettable midweek meal.
Course Main
Keyword chicken, savoury, sous vide
Prep Time 15 minutesminutes
Cook Time 2 hourshours
Marinate 10 hourshours
Servings 6
Author i sugar coat it!
Ingredients
For the marinade/glaze:
2kilogramschicken drumsticks
3-2teaspoonsChinese five-spice seasoning
thumb-sizedpiecefresh gingergrated
4-6clovesfresh garlicgrated
salt and pepperto taste
250 milliliterssweet soy sauce (kecap manis)
1-2green onionsto garnish
toasted sesame seedsto garnish
Instructions
Clean and wash the chicken and place in a large bowl. Slit the drumsticks on each side to allow the seasoning to penetrate. Rub in the seasoning and half the sweet soy sauce to coat the chicken. Separate the chicken among two resealable bags, remove excess air and refrigerate overnight. (If in a rush, you can cook right away)
Prepare a water bath and heat to 68º - 70ºC. Add the bagged chicken to the heated water and cook for 2 - 3hrs, but not over 4hrs.
When ready, remove from bag and place on a rack over a sheet pan to drip dry. Add some colour and crisp the skin in a heated over set to broiler, on a grill, or using a torch. Brush with the remaining sweet soy sauce and top with sesame seeds and green onions. Serve with your choice of sides - we paired them with grilled bok choy, corn on the cob and a broccoli and mushroom warm salad.
Make ahead:At step 3, remove the bagged chicken from the water bath when cooked and add to an ice bath (cold water and ice). Allow the chicken to cool down for about 20 minutes, then refrigerate or freeze. When ready to use, you can use the sous vide to reheat.