Sriracha Butter Chicken

64°C (147.2° F)
Temperature
Sous vide time
3 People
Serves
Easy
Difficulty
Nomiku
Source

Ingredients

  • 3 Chicken Thighs
  • 3 Tablespoons Sriracha
  • 2 Tablespoons Raw Sugar or honey
  • 5 Large garlic cloves- chopped
  • 4 Tablespoon Butter - cubed
  • 1 Lime- ½ for juice and ½ for garnish
  • Salt to taste

Comments

SZ
Sibylle Zemp
Next time I would rather marinate the chicken with the other ingredients. Actually only the skin got a very, very subtle hint of a sriracha flavour, the meat was completely bland.
about 3 years ago

Directions

  1. Set Nomiku water bath to 65ºC (149ºF).
  2. Put chicken thighs in a large bag and add sriracha, raw sugar, garlic, butter, and juice of 1/2 a lime. Remove all air and seal before you place in the water bath for and 1 hour and 15 minutes.
  3. Remove chicken from bag and let drain on a plate. In a skillet on the highest heat setting, melt some butter and sear the chicken on both sides until nice and brown. Serve with the spicy sauce from the bag and some slices of limes on the side. Enjoy!

Comments

SZ
Sibylle Zemp
Next time I would rather marinate the chicken with the other ingredients. Actually only the skin got a very, very subtle hint of a sriracha flavour, the meat was completely bland.
about 3 years ago