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Sous Vide Chinese-Style Fried Chicken

March 27, 2017 by Food For Net

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closeup image of fried chicken legs; with text overlay "Sous Vide Chinese-Style Fried Chicken"

Sous Vide Chinese-Style Fried Chicken Recipe

Sous Vide Chinese-Style Fried Chicken The familiar flavors of Chinese cooking come together in this chicken dish. Time to serve fried chicken in a different way Chicken and Marinade1 Kilogram Chicken Drumsticks1 Teaspoon Chicken Powder1 Teaspoon Salt1 Teaspoon Garlic Powder1 Teaspoon Five-Spice Powder1 Tablespoon Oyster SauceFor the Batter1/2 Cup Rice Flour1/2 Cup Cornstarch1/2 Cup All Purpose Flour1 Teaspoon Salt1 Teaspoon Baking Soda1-1.5 Cups Cold Water Combine all ingredients for the marinade.Marinate chicken for at least 4 hours.Put chicken in a sous vide bag and cook for an hour at 165F.Drain the chicken out of the marinade.Dredge the chicken in flour.Whisk…
Sous Vide Chinese-Style Fried Chicken
Sous Vide Chinese-Style Fried Chicken
2017-03-27
Food For Net
Extremely moist chicken in a really crispy crust. Perfection!

Sous Vide Chinese-Style Fried Chicken

Speed - 95%
Simplicity - 96%
Tastiness - 100%

97%

Crispy!

Extremely moist chicken in a really crispy crust. Perfection!

User Rating: 5 ( 1 votes)

Sous Vide Chinese-Style Fried Chicken

The familiar flavors of Chinese cooking come together in this chicken dish. Time to serve fried chicken in a different way

Pin Recipe
Prep Time: 4 hours
Cook Time: 1 hour
Total Time: 10 hours
Course: Main Dish
Cuisine: Chinese
Servings: 10 Chicken Drumsticks

Ingredients

Chicken and Marinade

  • 1 Kilogram Chicken Drumsticks
  • 1 Teaspoon Chicken Powder
  • 1 Teaspoon Salt
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Five-Spice Powder
  • 1 Tablespoon Oyster Sauce

For the Batter

  • 1/2 Cup Rice Flour
  • 1/2 Cup Cornstarch
  • 1/2 Cup All Purpose Flour
  • 1 Teaspoon Salt
  • 1 Teaspoon Baking Soda
  • 1-1.5 Cups Cold Water

Instructions

  • Combine all ingredients for the marinade.
  • Marinate chicken for at least 4 hours.
  • Put chicken in a sous vide bag and cook for an hour at 165F.
  • Drain the chicken out of the marinade.
  • Dredge the chicken in flour.
  • Whisk all ingredients for the batter in a bowl.
  • Coat chicken pieces in batter and deep-fry until golden.
Like this recipe?Follow @FoodForNet on Pinterest!

Honestly, the batter for this fried chicken recipe is聽the crispiest I have tried. It's more similar to a tempura batter being all too puffed up, light, and crumbly.

It ain't only all about the special breading either. This recipe packs very pronounced Chinese flavors as well. It all starts with this marinade; chicken powder intensifies that umami flavor; garlic powder gives some neutral pungency; five-spice gives the chicken that mouth-watering aroma; and soy sauce lends off some sweetness and briny flavor to tie it up altogether.

Leave the chicken to marinate in this mix for about four hours. That would be for smaller cuts like the thighs, wings, or the drumsticks I've used, and of course longer if working on quarters.

I would suggest to keep your chicken pieces with the marinade in a resealable plastic bag that would double-serve as your sous vide cooking bag for later.

Here's the secret to that perfectly juicy inside – precise cooking temperature. Preheat your water bath to 165F. You can see in the photo I'm using a Gourmia Sou Vide Pod. There are several models, in a variety of colors, but I like the plain black ones.

Here's another great looking brand聽with a cool design and an even cooler (cheap!) price tag.

Because I've packed my chicken in this bag earlier, it's just as simple as pulling them out of the fridge for cooking.

An hour would be enough to get these chicken drumsticks barely well-done. They'll still be a bit bloody by the end of this sous vide phase, and we want it exactly that way so they finish off perfectly in the fryer.

As soon as the timer goes off, take the chicken out of the bag and set it on a colander to drain. We don't want them too moist or they won't get properly coated in the batter.

Meanwhile, whisk together rice flour, cornstach, all-purpose flour, salt, baking soda and cold water in a bowl. That mix of different starches keeps this batter really light and airy, turning out crispier compared to using all-purpose flour alone.

To keep the batter really cold, I swap some of the water needed for some ice cubes and let those melt in the bowl. Keeping the batter cold will ensure that it puffs up really crisp as it hits the very hot oil.

Keep the consistency of your batter much like to a light waffle batter. Too thin and it won't coat adequately, too thick and it'll finish off too dense and heavy.

Dredge the chicken pieces lightly with all-purpose flour, shaking off any excess. This dry coating will provide a layer for the wet batter to cling on to.

Pre-heat a good amount of vegetable oil in a pot. You may use an oil thermometer to be more accurate. We're looking for an oil temperature of 365F.

It would take around 2-3 minutes to get the batter beautifully golden. By then, the chicken should be cooked all the way through also.

Notice how these have come to a perfect color? The oyster sauce in the marinade would've caused our chicken to brown excessively had we not pre-cooked them and shortened their exposure to this high frying temperature.

聽 聽 聽

Extremely crispy on the outside, and look how moist that meat is kept inside.

Sous Vide Chinese-Style Fried Chicken Full Recipe on foodfornet.com

Sous Vide Chinese-Style Fried Chicken

The familiar flavors of Chinese cooking come together in this chicken dish. Time to serve fried chicken in a different way

Pin Recipe
Prep Time: 4 hours
Cook Time: 1 hour
Total Time: 10 hours
Course: Main Dish
Cuisine: Chinese
Servings: 10 Chicken Drumsticks

Ingredients

Chicken and Marinade

  • 1 Kilogram Chicken Drumsticks
  • 1 Teaspoon Chicken Powder
  • 1 Teaspoon Salt
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Five-Spice Powder
  • 1 Tablespoon Oyster Sauce

For the Batter

  • 1/2 Cup Rice Flour
  • 1/2 Cup Cornstarch
  • 1/2 Cup All Purpose Flour
  • 1 Teaspoon Salt
  • 1 Teaspoon Baking Soda
  • 1-1.5 Cups Cold Water

Instructions

  • Combine all ingredients for the marinade.
  • Marinate chicken for at least 4 hours.
  • Put chicken in a sous vide bag and cook for an hour at 165F.
  • Drain the chicken out of the marinade.
  • Dredge the chicken in flour.
  • Whisk all ingredients for the batter in a bowl.
  • Coat chicken pieces in batter and deep-fry until golden.
Like this recipe?Follow @FoodForNet on Pinterest!
Category: Dinner, Original Recipes, Sous VideTag: Chicken, Fried Foods, Sous Vide Recipes
Previous Post:Sous Vide Red Curry Crusted Beef Prime Rib with Thai Cucumber Raita
Next Post:Sous Vide Equipment For Your Home: The Essentials & The Fun Stuffsous vide equipment home

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Comments

  1. Robert Vandoren

    March 27, 2017 at 12:12 pm

    I am definitely bookmarking this site. I love the recipes and I have a slow cooker that I am not using because of not having good recipes for the cooker.

    Reply

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