Ingredients
- •8 boneless, skinless chicken thighs
- •1 tsp kosher salt
- •½ tsp black pepper
- •½ tsp five-spice powder
- •3 cloves garlic, minced
- •1-inch piece fresh ginger, sliced
- •⅓ cup soy sauce
- •3 tbsp honey
- •2 tbsp rice vinegar
- •2 tbsp hoisin sauce
- •1 tbsp sesame oil
- •1 tbsp sriracha or sambal oelek
- •2 tsp cornstarch
- •2 tbsp water
- •2 tbsp toasted sesame seeds
- •4 scallions, thinly sliced
- •Steamed jasmine rice for serving
- •Steamed bok choy or broccoli for serving
Instructions
Season chicken thighs with kosher salt, black pepper, and five-spice powder
Place seasoned chicken in vacuum-seal bags or zip-top bags
Add minced garlic and sliced ginger to bags
Add 2 tbsp soy sauce to each bag
Remove air using vacuum sealer or water displacement method and seal
Preheat sous vide water bath to 168°F (76°C)
Submerge sealed bags in water bath, ensuring chicken is fully submerged
Cook for 8 h for silky, confit-style texture
While chicken cooks (during last 30 min), make Asian glaze
In a small saucepan, combine remaining soy sauce, honey, rice vinegar, hoisin sauce, sesame oil, and sriracha
Bring to a simmer over medium heat
In a small bowl, mix cornstarch with water to make a slurry
Whisk cornstarch slurry into simmering sauce
Cook for 2–3 min, stirring constantly, until glaze thickens and becomes glossy
Remove from heat and set aside
When cook time is complete, remove chicken from bags and pat dry
Reserve cooking liquid and strain out solids
Preheat broiler to high
Place chicken thighs on foil-lined sheet tray
Brush generously with Asian glaze on both sides
Broil for 3–4 min until glaze is bubbling and caramelized
Remove from oven, brush with more glaze
Broil for another 2 min until deeply lacquered
Optional - add 2 tbsp reserved cooking liquid to remaining glaze for extra depth
Transfer glazed chicken to serving platter over steamed rice
Drizzle with any remaining glaze
Sprinkle generously with toasted sesame seeds and sliced scallions
Serve immediately with steamed bok choy or broccoli
Notes
- •The 8-hour confit cook creates incredibly tender, almost spreadable texture
- •Double-glazing under the broiler builds that signature sticky coating
- •Boneless thighs work best for this recipe as they absorb glaze evenly
- •Make extra glaze - it's delicious on rice and vegetables too