Sous vide朝鮮炸雞

Ingredients:
4 Tbsp.
Kosher salt
2 Tbsp.
Granulated sugar
4 piece
Boneless skinless chicken thighs, 3.2 lb
160 g
Granulated sugar, ¾ cup
30 g
Cornstarch, 2 tbsp
160 g
Gochujang, 6 tbsp
200 g
Lemon juice, ¾ cup
114 g
Rice wine vinegar, ½ cup
18 g
Minced garlic, 3 large cloves
60 g
Minced ginger, 1 fresh ginger root
60 g
Fish sauce, ⅓ cup
40 g
Sesame oil, 2 tbsp
116 g
Salted melted butter, ½ cup
420 g
Potato starch, 2⅔ cup
420 g
Soju, 2 cups, 20% ABV
96 g
Egg, Approx 2 eggs
9 g
Baking powder, 2 tsp
1.2 g
Xanthan gum, 1⁄16 tsp
250 g
Shrimp Chips, 1 package, unfried
-
Canola oil, as needed
-
Scallions, 1 small bunch, sliced, as needed
0.5 Tbsp.
White sesame seeds
0.5 Tbsp.
Black sesame seeds
Equipment
Sous vide setup
Sous vide bag(s)
Dutch oven or stockpot
Blender
Strainer (optional)
Timing
About 30 min active; 1–2 hr total
Yield
4–5 servings