I wonder which is better. Putting the sauce in the bag then sous Vide it, then pour the sauce in the pan and frying the chicken up or your method of doing the chicken first then frying the chicken in the sauce. I should try it both ways to see. Both look good!
Chicken thigh is my favorite part to cook with many dishes because it's so tender, juicy, and has some fat (the best!) hehe 🤤🤤 Marinade with ginger is a great idea~ The smell should be so good ✨ The crispy skin is killing me now haha. Thanks for the recipe! 😋
I make this at home all the time, it’s a family favourite. I assume the Japanese soy sauce you use is sodium reduced, otherwise the quantity you mentioned in your recipe would make the sauce very salty especially after it renders down enough to thicken. I use regular soy, so I tend to use a bit more mirin and bit of water and less soy, then not reduce it too much so I thicken with a small amount of cornstarch slurry. Browning the chicken skin.. you may get more even browning on the skin if you used a spatula to gently press down on the chicken when you first put it in the pan to ensure all the skin as contact with the hot pan.
I don’t think it used that much. Most electricity is used during startup. After they when it’s maintaining it’s pretty low. You can lower the costs by starting with hot water, using an insulated container, and cover. I found this article interesting for a more in-depth look: www.amazingfoodmadeeasy.com/info/modernist-cooking-blog/more/how-much-energy-does-sous-vide-use
Great question! I found that when cooking in the sauce it doesn’t give you the best results. The purge from the chicken dilutes the sauce, so you don’t have as much flavor in the end. We’ve found the best results are to add some aromatics to the bag and create the sauce separately during finishing.
What's your go-to weeknight dinner?
I wonder which is better. Putting the sauce in the bag then sous Vide it, then pour the sauce in the pan and frying the chicken up or your method of doing the chicken first then frying the chicken in the sauce. I should try it both ways to see. Both look good!
Amazing and tender!! This channel is one of the best when it comes to cooking sous vide!
Wow, thank you for your kind words!
Chicken thigh is my favorite part to cook with many dishes because it's so tender, juicy, and has some fat (the best!) hehe 🤤🤤
Marinade with ginger is a great idea~ The smell should be so good ✨ The crispy skin is killing me now haha. Thanks for the recipe! 😋
Her: "You could've just said yes"
😆😆😆🤣 that was great
I make this at home all the time, it’s a family favourite. I assume the Japanese soy sauce you use is sodium reduced, otherwise the quantity you mentioned in your recipe would make the sauce very salty especially after it renders down enough to thicken. I use regular soy, so I tend to use a bit more mirin and bit of water and less soy, then not reduce it too much so I thicken with a small amount of cornstarch slurry.
Browning the chicken skin.. you may get more even browning on the skin if you used a spatula to gently press down on the chicken when you first put it in the pan to ensure all the skin as contact with the hot pan.
Interestingly, we have the opposite here. It's not sodium reduced, but it's much less salty. If we are using our regular soy sauce it's REALLY SALTY.
GREAT cooking
Thanks for all the delicious recipes, just sub. Can you please do sous vide quails?
Great suggestion! Will add to the list!
Thank you! Can’t wait :)
can you sous vide with the sauce in the bag????
Do you salt and pepper both sides of the chicken before bagging them?
I do, out of habit. But you could just throw some salt in as well. It would spread around as it sous vides.
Can you guys do chicken breast Instead of Chicken thighs?
Hi can i ask. Does sous vide machine consume a lot of electricity?
I don’t think it used that much. Most electricity is used during startup. After they when it’s maintaining it’s pretty low. You can lower the costs by starting with hot water, using an insulated container, and cover.
I found this article interesting for a more in-depth look: www.amazingfoodmadeeasy.com/info/modernist-cooking-blog/more/how-much-energy-does-sous-vide-use
@@KindofCooking thank you sir!
Superb
Thanks 🤗
Happy Mid Autumn Fest! ✌
You too!
Can you sous vide the chicken with the teriyaki sauce?
Great question! I found that when cooking in the sauce it doesn’t give you the best results. The purge from the chicken dilutes the sauce, so you don’t have as much flavor in the end. We’ve found the best results are to add some aromatics to the bag and create the sauce separately during finishing.
Yes (lol)