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Sous Vide Korean BBQ Chicken
Sous Vide Korean BBQ Chicken
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Prep Time:
20 minutes
Cook Time:
180 minutes
Total Time:
205 minutes
Succulent Sous Vide Korean BBQ Chicken: tender inside, crispy outside, bursting with flavor. A must-try!
Ingredients:
  • 1/2 cup hoisin sauce
  • 1/3 cup gochujang Korean chili sauce
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons honey
  • 1 tablespoon soy sauce
  • 10 to 12 chicken bone-in, skin-on chicken thighs (4 to 5 pounds)
  • Sesame seeds, garnish
  • Scallions, garnish
Instructions:
  • Prepare the Korean BBQ sauce by mixing hoisin sauce, gochujang, vinegar, honey, and soy sauce in a medium bowl. Stir until well combined and set aside.
  • Coat the chicken thighs with about 1/3 cup of the sauce until evenly covered. Set aside the extra sauce for basting. Place the thighs in a single layer in a plastic freezer bag, ensuring they are not overlapping. Use another bag if necessary to maintain a single layer.
  • Ensure a tight seal: Gently press out excess air from the bag using your hands and partially close the top. Lower the plastic bag into a pot of water, pressing out any remaining air, until reaching the top of the bag. Seal the bag securely. Option to freeze the chicken for up to 3 months before cooking.
  • Prepare the sous vide water bath by adding an immersion circulator like Joule to a pot of water and heating it to 158 degrees F.
  • Sous vide the chicken: Place the chicken thighs in the pot of hot water, ensuring they are fully submerged. Cook for 3 to 5 hours, adjusting for your preferred doneness. If cooking from frozen, extend the cooking time to at least 4 hours. Keep the cooking bags fully immersed in water, and rotate them once halfway through for even cooking.
  • Preheat your grill until it reaches a scorching 500°F or until you feel the intense heat when hovering your hand 1 inch above the grates for 1 to 2 seconds.
  • Grill the chicken: Transfer chicken from bags to a platter, placing skin-side up on the grill. Grill for 1 to 2 minutes, basting with extra sauce. Flip chicken skin-side down, baste again, and grill for another 1 to 2 minutes until grill marks form on both sides. Continue flipping and basting with BBQ sauce as desired. The chicken is already cooked, so grill to sear the outside.
  • After grilling the chicken on both sides, transfer it to a clean platter and top with sesame seeds and scallions. Serve right away.

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