Sous vide keeps the chicken tender and juicy before tossing it with a spicy sauce.
A quick sauce brings it all together, and you dont even miss the fried exterior.
Even better for those short on time?
Nick Evans
and then just toss the chicken in the water and cook sous vide a few hours before dinner.
The sauce, flavored with honey, soy, and chili sauce, comes together quickly in a skillet.
Just add the cooked chicken and toss the two together.
Nick Evans
Dinner is done and everyone will wonder how you got the chicken so tender!
Just know that food safety is a function ofboth temperature and time.
After much testing, I think 158F.
Nick Evans
New To Sous Vide?
Set the temperature to 158F and let the water come up to temperature.
see to it the chicken is in a single layer.
Nick Evans
(Read more here.)
you’ve got the option to do this in the pot of water as it heats.
(Just be careful if the water is already steaming!)
Nick Evans
Set the chicken aside on a kitchen towel until the water has finished heating.
Seal it when it is submerged so most of the air is out of the bag.
Once the water has come to temperature, submerge the sealed bag of chicken.
Nick Evans
double-check the bag is completely submerged so the food cooks evenly.
Cook the chicken for 2 hours.
When cooking time ends, remove the chicken from the water and turn off the circulator.
Whisk together all of the sauce ingredients in a medium skillet.
Bring to a simmer over medium heat; it should start to thicken immediately.
(The leftover cooking liquid can be saved and used in another recipe if you like!)
Turn heat down to low, and toss to coat and combine.
The sauce should get very thick and stick to the chicken.
Serve sesame chicken over rice garnished with sesame seeds and scallions.
