A fusion of the traditional Korean barbecue and modern cooking techniques, this sous vide Korean BBQ chicken recipe results in the most succulent, flavorful chicken you've ever tasted. The process of cooking sous vide locks in the rich flavors of the hoisin and gochujang sauces, while ensuring the chicken is perfectly tender and juicy in every bite. This combination of Korean spices and slow, precise cooking will make your chicken the star of any dining event.
This recipe uses gochujang, a Korean chili sauce that is a staple in Korean cuisine. It's a thick, sticky condiment that's spicy, sweet, and very flavorful. You can usually find it in the Asian section of most large supermarkets or at a local Asian grocery store. If you can't find it, you could substitute with another type of chili paste and add a little sugar.
Ingredients for Sous Vide Korean BBQ Chicken
Chicken thighs: The main protein of this dish, chicken thighs are used for their juicier, more flavorful meat compared to chicken breasts.
Hoisin sauce: A sweet and tangy sauce widely used in Chinese cuisine, it adds a beautiful depth of flavor to the dish.
Gochujang Korean chili sauce: This is a spicy, slightly sweet, and flavorful chili sauce that is a staple in Korean cooking.
Apple cider vinegar: Adds a tangy flavor and tenderizes the chicken.
Honey: Used to balance out the spicy and tangy flavors with a hint of sweetness.
Soy sauce: Adds a salty umami flavor to the dish.
Sesame seeds: Used as a garnish, these add a nice crunch and a subtle nutty flavor.
Scallions: Also used as a garnish, scallions add a fresh, slightly oniony flavor.
One reader, Irwin Denning says:
This sous vide Korean BBQ chicken recipe is a game-changer! The flavors are rich and the chicken is incredibly tender. It's a hit every time I make it for friends and family. Plus, the sous vide method makes it so easy to achieve perfect results every time. Highly recommend!
Mastering the Art of Sous Vide Cooking for Korean BBQ Chicken
How to prepare the marinade: Combine hoisin sauce, gochujang, apple cider vinegar, honey, and soy sauce in a medium bowl and stir together well. Set aside for later use.
How to sous vide the chicken: Place the chicken thighs in a plastic freezer bag, ensuring they are in a single layer. Press out as much air as possible from the bag and partially seal the top. Submerge the bag in a pot filled with water, pressing out as much air as possible, then seal the bag. Cook the chicken sous vide at 158 degrees F for 3 to 5 hours, ensuring the thighs are fully submerged in the water.
How to grill the chicken: Heat a gas or charcoal grill to high heat (about 500 degrees F) or until one can hold a hand 1 inch over the grates for 1 to 2 seconds. Grill the chicken skin-side up for 1 to 2 minutes, baste with extra sauce, then flip the chicken skin-side down and grill for another 1 to 2 minutes. Remove from the grill and garnish with sesame seeds and scallions before serving.
How To Make Sous Vide Korean BBQ Chicken
Enjoy flavors of hoisin, honey, and gochujang in this Korean BBQ chicken dish! It’s sous vide, then lightly grilled for that added char and crisp.
Serves:
Ingredients
- 12chicken thighs,(4 to 5 lbs), bone in, skin on
- ½cuphoisin sauce
- ⅓cupgochujang Korean chili sauce
- 3tbspapple cider vinegar
- 3tbsphoney
- 1tbspsoy sauce
- sesame seeds,to garnish
- scallions,to garnish
Instructions
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Combine the hoisin sauce, gochujang, vinegar, honey, and soy sauce in a medium bowl. Stir together well and set aside.
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Rub the chicken with ⅓ cup or so of the sauce – enough so that all of the thighs are coated with a little sauce. Reserve the remaining sauce for basting the chicken later.
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Place the thighs in a plastic freezer bag. Make sure the chicken is in a single layer. Use 2 bags if needed, rather than overlapping the chicken.
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Using the hands, press out as much air as possible from the bag and partially seal the top.
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Slowly submerge the plastic bag in a pot filled with water up to the top of the bag, pressing out as much air as possible. Seal the bag once reaching the top.
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At this point, dry the bag and freeze the chicken for up to 3 months before cooking.
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Heat the sous vide water bath. When ready to cook, add the Joule or other immersion circulator to the pot of water and heat to 158 degrees F.
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Cook the chicken sous vide. Add the chicken to the pot of hot water, making sure all of the chicken thighs are fully submerged in the water.
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Cook for 3 to 5 hours. The chicken is ready any time within this time frame.* Rotate them once halfway through to make sure they are cooking evenly.
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Heat a gas or charcoal grill to high heat to about 500 degrees F or until one can hold a hand 1-inch over the grates for 1 to 2 seconds.
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Remove the chicken from the bags and transfer to a platter.
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Place the chicken skin-side up on the grill, and grill for 1 to 2 minutes. Baste with some of the extra sauce, then flip the chicken skin-side down. Baste with some more sauce and grill for another 1 to 2 minutes.**
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When chicken is grilled on both sides, remove it from the grill and transfer to a clean platter.
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Garnish with sesame seeds and scallions, and serve immediately. Enjoy!
Recipe Notes
- *Cook for at least 4 hours if cooking from frozen. Make sure the cooking bags are completely submerged in the water throughout the cooking time.
- **There should be some nice grill marks on both sides at this point. Continue to baste with BBQ sauce and flip a few times if desired. Remember, the chicken is already cooked at this point, so it’ll only be grilled to sear the outside.
Nutrition
- Calories: 950.66kcal
- Fat: 64.90g
- Saturated Fat: 17.59g
- Trans Fat: 0.33g
- Monounsaturated Fat: 27.00g
- Polyunsaturated Fat: 13.78g
- Carbohydrates: 22.22g
- Fiber: 1.53g
- Sugar: 16.08g
- Protein: 65.10g
- Cholesterol: 378.92mg
- Sodium: 1007.40mg
- Calcium: 38.91mg
- Potassium: 891.44mg
- Iron: 3.06mg
- Vitamin A: 93.94µg
- Vitamin C: 2.56mg
Pro Tip for Achieving Perfectly Cooked Sous Vide Korean BBQ Chicken
When using the sous vide method for cooking chicken, it's important to ensure that the chicken is fully submerged in the water bath. This ensures even cooking and that all parts of the chicken reach the desired temperature. If the chicken is not fully submerged, some parts may be undercooked, which can lead to foodborne illnesses. If you find that the chicken is floating, you can use kitchen weights or a sous vide rack to keep it submerged.
Time-Saving Tips for Preparing Sous Vide Korean BBQ Chicken
Plan ahead: Prep the marinade and marinate the chicken in advance to save time on the day of cooking.
Use sous vide bags: Instead of using traditional plastic bags, invest in sous vide bags that are designed for this cooking method. They are more durable and can be reused, saving time on bag preparation.
Batch cooking: Make a larger batch of the marinade and sous vide multiple portions of chicken at once. This allows for easy meal prep for future use.
Label and freeze: When freezing the marinated chicken, label the bags with the date and contents for easy identification later on.
Prep the grill: Ensure the grill is preheated and ready to go before removing the chicken from the sous vide, saving time during the final cooking stage.
Multi-task: While the chicken is sous viding, use the time to prepare side dishes or other components of the meal to maximize efficiency in the kitchen.
Substitute Ingredients For Sous Vide Korean BBQ Chicken Recipe
chicken thighs - Substitute with pork shoulder: Pork shoulder has a similar fat content and texture, which makes it a suitable substitute for chicken thighs in this recipe.
hoisin sauce - Substitute with plum sauce: Plum sauce has a similar sweet and tangy flavor profile, making it a good alternative to hoisin sauce.
gochujang Korean chili sauce - Substitute with sriracha: Sriracha can be used as a substitute for gochujang to add a spicy kick to the dish.
apple cider vinegar - Substitute with rice vinegar: Rice vinegar can provide the same tangy acidity as apple cider vinegar in the recipe.
honey - Substitute with maple syrup: Maple syrup can replace honey with its sweet and rich flavor, adding depth to the dish.
soy sauce - Substitute with tamari: Tamari, a gluten-free soy sauce, can be used as a substitute for soy sauce in this recipe.
sesame seeds - Substitute with chopped peanuts: Chopped peanuts can provide a similar nutty crunch and flavor to sesame seeds in the dish.
scallions - Substitute with chives: Chives can be used as a substitute for scallions to add a mild onion flavor to the dish.
Plating Ideas for a Delightful Sous Vide Korean BBQ Chicken Dish
Elevate the plating: Arrange the grilled chicken thighs in a visually appealing manner on the plate, ensuring that each piece is positioned thoughtfully to create an attractive presentation.
Incorporate vibrant colors: Introduce colorful garnishes such as vibrant green scallions and toasted sesame seeds to add visual interest and contrast to the dish.
Utilize negative space: Embrace the concept of negative space on the plate to allow the main elements of the dish to stand out, creating a visually striking and sophisticated presentation.
Highlight the glaze: Drizzle a small amount of the remaining Korean BBQ sauce over the chicken, using a precise and artistic hand to create an elegant and appetizing design.
Emphasize balance and symmetry: Pay attention to the balance and symmetry of the components on the plate, ensuring that the presentation is visually harmonious and aesthetically pleasing.
Incorporate modern plating techniques: Consider incorporating modern plating techniques, such as using tweezers to delicately position the garnishes, to elevate the overall presentation of the dish.
Create a focal point: Design the plating to create a focal point, perhaps by arranging the chicken in a manner that draws the eye towards the center of the plate, enhancing the visual appeal of the dish.
Consider the plate shape and size: Select a plate that complements the dish and allows the chicken to be showcased effectively, taking into account the shape and size to enhance the overall presentation.
Essential Equipment for Perfecting Sous Vide Korean BBQ Chicken
- Sous vide machine: A device used to precisely control the temperature of a water bath for cooking food in a vacuum-sealed bag.
- Plastic freezer bag: A plastic bag used for storing and freezing food, often used for sous vide cooking to hold the ingredients.
- Immersion circulator: A device used in sous vide cooking to heat and circulate the water in the cooking vessel to a precise temperature.
- Grill: A cooking appliance used to apply dry heat to food from below or above, usually over an open flame or hot coals.
- Gas or charcoal grill: A type of grill that uses either gas or charcoal as a fuel source for cooking food.
- Tongs: A kitchen utensil with two arms that are joined at one end, used for picking up and manipulating food.
- Platter: A large, shallow dish used for serving food.
- Sesame seeds: Small seeds used as a seasoning in various culinary dishes.
- Scallions: A type of onion with long, green stalks and small white bulbs, often used as a garnish in cooking.
Preserving the Flavor: Storing and Freezing Sous Vide Korean BBQ Chicken
- Once the chicken is cooked and cooled, store any leftovers in an airtight container in the refrigerator for up to 4 days.
- To freeze the cooked chicken, place the cooled pieces in a freezer-safe container or resealable bag, removing as much air as possible to prevent freezer burn.
- Label the container or bag with the date and contents for easy identification.
- Frozen cooked chicken can be stored for up to 3 months in the freezer.
- To reheat frozen chicken, thaw it overnight in the refrigerator and then reheat it in the oven, on the stovetop, or in the microwave until it reaches an internal temperature of 165°F (74°C).
- Pro tip: Portion the cooked chicken into individual servings before freezing to make it easier to reheat only what you need.
- If you want to freeze the chicken before cooking, follow steps 1-6 in the recipe instructions, then freeze the marinated chicken in the sealed bags for up to 3 months.
- When ready to cook the frozen marinated chicken, remove it from the freezer and let it thaw in the refrigerator overnight before proceeding with the sous vide cooking process.
How To Reheat Sous Vide Korean BBQ Chicken Leftovers
The best way to reheat leftover sous vide korean bbq chicken is to place it in a preheated 350°F oven for about 10-15 minutes, or until the internal temperature reaches 165°F. This method will help to retain the moisture and flavor of the chicken while ensuring that it is heated through.
Another option is to reheat the chicken in a skillet over medium heat. Add a small amount of oil or butter to the pan and cook the chicken for 3-5 minutes on each side, or until it is heated through and the skin is crispy.
If you have a sous vide machine, you can also reheat the chicken using the same method that you used to cook it originally. Simply place the chicken in a vacuum-sealed bag and cook it in the sous vide water bath at 158°F for about 30 minutes, or until it is heated through.
For a quick and easy option, you can also reheat the chicken in the microwave. Place the chicken on a microwave-safe plate and cover it with a damp paper towel. Microwave on high for 1-2 minutes, or until it is heated through. Be careful not to overcook the chicken, as it can become tough and dry in the microwave.
If you want to add some extra flavor to your leftover chicken, try slicing it and serving it over a bed of rice or noodles with some stir-fried vegetables. You can also use the leftover chicken to make a delicious sandwich or wrap, or chop it up and add it to a salad for a protein-packed lunch.
Interesting Trivia About Sous Vide Korean BBQ Chicken
Sous vide Korean BBQ chicken is a delicious and flavorful dish that is cooked slowly to perfection. This cooking method allows the chicken to absorb all the flavors of the marinade, resulting in tender and juicy meat. The combination of hoisin sauce, gochujang, and honey creates a unique and mouthwatering taste that is sure to impress your guests. Additionally, sous vide cooking ensures that the chicken is cooked evenly and retains its natural juices, making it a great choice for a hassle-free meal.
Is Making Sous Vide Korean BBQ Chicken at Home Cost-Effective?
This sous vide Korean BBQ chicken recipe offers a high degree of cost-effectiveness for a household. The use of chicken thighs and readily available sauces makes it budget-friendly. The approximate cost for a household of 4 people is around $20-$25, making it an economical choice. The dish's versatility and ability to feed a family make it a practical and affordable option. The overall verdict for this recipe is 9/10, considering its affordability, flavor, and ease of preparation.
Is Sous Vide Korean BBQ Chicken Healthy?
This Korean BBQ chicken recipe has both healthy and unhealthy aspects. On the positive side:
- Chicken thighs are a good source of protein and can be part of a balanced diet
- The recipe uses a sous vide cooking method, which helps retain nutrients and moisture in the chicken
However, there are some less healthy components:
- The sauce contains high-sugar ingredients like hoisin sauce, honey, and gochujang, which can add significant calories and sugar
- Soy sauce is high in sodium, which may be a concern for those watching their salt intake
- Grilling the chicken at high heat can potentially create harmful compounds like heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs)
To make this recipe healthier, consider these suggestions:
- Reduce the amount of sugar-rich ingredients in the sauce, or opt for low-sugar alternatives
- Use low-sodium soy sauce to decrease the salt content
- Marinate the chicken in the sauce for a shorter time to limit sugar and sodium absorption
- Grill the chicken at a lower temperature or for a shorter duration to minimize the formation of harmful compounds
- Serve the chicken with a variety of colorful vegetables to boost the nutritional value of the meal
- Use skinless chicken thighs to reduce the fat content, or opt for leaner cuts like chicken breast
By making these adjustments, you can enjoy the flavors of Korean BBQ chicken while promoting a more balanced and nutritious meal.
Editor's Take on the Deliciousness of Sous Vide Korean BBQ Chicken
This Korean BBQ chicken recipe is a delightful fusion of flavors. The combination of hoisin sauce, gochujang, and honey creates a perfect balance of sweet, savory, and spicy notes. Cooking the chicken sous vide ensures a tender and juicy result, while grilling adds a delightful smoky char. The final touch of sesame seeds and scallions adds a beautiful visual and textural contrast. This dish is a wonderful representation of modern culinary techniques combined with traditional Korean flavors, making it a surefire hit for any occasion.
Enhance Your Sous Vide Korean BBQ Chicken Recipe with These Unique Side Dishes:
Exploring Dishes Similar to Sous Vide Korean BBQ Chicken
Appetizer and Dessert Ideas to Complement Sous Vide Korean BBQ Chicken
Why trust this Sous Vide Korean BBQ Chicken Recipe:
This recipe guarantees succulent chicken thighs infused with the bold flavors of Korean BBQ. The combination of hoisin sauce, gochujang Korean chili sauce, and apple cider vinegar creates a harmonious balance of sweet, savory, and tangy notes. The use of sous vide cooking ensures that the chicken is perfectly tender and juicy, while the grilling process adds a delightful charred smokiness. With the option to prepare and freeze the chicken in advance, this recipe offers convenience without compromising on taste. Trust in the expertise of this culinary creation to elevate your dining experience.
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