Sous Vide Chicken Legs Recipe with Honey-Sriracha Glaze
This recipe shows a great way to add flavor to chicken post-sous vide by using a sweet and spicy honey-sriracha glaze. You can vary the amount of sriracha you want in your glaze to make it as hot as you like.
This recipe will work well with most types of poultry legs and thighs.
I've found that searing sous vide chicken legs works best on a grill or under a hot broiler because of their odd shape.
Ingredients for Sous Vide Chicken Legs with Honey-Sriracha Glaze
- 2 pounds chicken legs
- Salt and pepper
- 5-spice powder
- 3 tablespoons honey
- 2 tablespoons sriracha sauce or other chili sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon soy sauce
- Olive oil
- 2 zucchini, cut into long strips
- 2 yellow squash, cut into long strips
- Fresh basil
- Sesame seeds, preferably black and white
- Sesame oil
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Cooking Instructions for Sous Vide Chicken Legs with Honey-Sriracha Glaze
For the Chicken Legs
Preheat a water bath to 148°F (64.4°C).
Lightly salt and pepper the chicken legs then sprinkle with the 5-spice powder. Place in a sous vide pouch then seal it and cook for 2 to 5 hours.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
For the Glaze
Mix together all the ingredients. This can be done ahead of time and stored in a sealed container in the refrigerator for a few days.
For the Squash
Heat some olive oil over medium-high heat. Add the squash sticks and cook until tender, about 5 to 10 minutes, turning occasionally.
Remove the cooked chicken legs from the bag and dry them off. Brush the glaze on them and quickly sear until the glaze begins to bubble, turning regularly. Repeat a few times to get a thick glaze on the legs.
Place the squash on a plate and top with some chicken legs. Sprinkle with the basil, sesame seeds and sesame oil.
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This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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