Ingredients
12chicken thighs,(4 to 5 lbs), bone in, skin on
½cuphoisin sauce
⅓cupgochujang Korean chili sauce
3tbspapple cider vinegar
3tbsphoney
1tbspsoy sauce
sesame seeds,to garnish
scallions,to garnish
Preparation
Combine the hoisin sauce, gochujang, vinegar, honey, and soy sauce in a medium bowl. Stir together well and set aside.
Rub the chicken with ⅓ 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.
Place the thighs in a plastic freezer bag. Make sure the chicken is in a single layer. Use 2 bags if needed, rather than overlapping the chicken.
Using the 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 once reaching the top.
At this point, dry the bag and freeze the chicken for up to 3 months before cooking.
Heat the sous vide water bath. When ready to cook, add the Joule or other immersion circulator to the pot of water and heat to 158 degrees F.
Cook the chicken sous vide. Add the chicken to the pot of hot water, making sure all of the chicken thighs are fully submerged in the water.
Cook for 3 to 5 hours. The chicken is ready any time within this time frame.* Rotate them once halfway through to make sure they are cooking evenly.
Heat a gas or charcoal grill to high heat to about 500 degrees F or until one can hold a hand 1-inch over the grates for 1 to 2 seconds.
Remove the chicken from the bags and transfer to a platter.
Place the chicken skin-side up on the grill, and grill for 1 to 2 minutes. Baste with some of the extra sauce, then flip the chicken skin-side down. Baste with some more sauce and grill for another 1 to 2 minutes.**
When chicken is grilled on both sides, remove it from the grill and transfer to a clean platter.
Garnish with sesame seeds and scallions, and serve immediately. Enjoy!
