Sous Vide Sweet and Sour Chicken

Serves 4

This recipe cooks the chicken using the Sous Vide method but then finishes it by frying it like a traditional sweet and sour chicken dish.  By cooking the chicken Sous Vide you can guarantee that meat will be cooked through.  Fresh pineapple adds a punch of flavor that you would not get from using canned.  Chili flakes can be added to the sauce if some heat is desired.

Ingredients
 
For the Sweet and Sour Sauce
2 tbsp vegetable oil
4 garlic cloves, minced
2 tsp fresh ginger, grated
1 cup fresh pineapple, diced
1 red bell pepper, roughly chopped
½ carrot, diced


For the Chicken
4 chicken thighs, bonless, skinless
2 cup plus 1 tbsp vegetable oil
¼ cup cornstarch
1 tsp sesame seeds
2 eggs, beaten
4 tbsp ketchup
2 tbsp brown sugar
2 tbsp apple cider vinegar
1 tsp light soy sauce
1 cup cold water
1 tbsp cornstarch​

Directions
For the Chicken

1. Preheat the water bath to 167°F.
2. Dress the chicken with 1 tbsp of vegetable oil.  Place the chicken in a bag and vacuum seal it or use the water displacement method.
3. Place the bag in the water bath and cook for 2 hours.
4. Remove the bag from the water bath and place the chicken on a cutting board can chop into bite size pieces.
5. In a saucepan heat the 2 cups of oil using medium high heat to 375°F.
6. Put the cornstarch in a large bowl.  Coat the chicken bits in the cornstarch than dip into the eggs.
7. Transfer the coated chicken to the hot oil and fry until chicken is golden crisp, approximately 2 to 3 minutes.  Remove from the oil and let drain on a paper towel lined plate.
8. Place the chicken on a serving platter and coat with the sweet and sour sauce.  Garnish with sesame seeds and serve.

For the Sweet and Sour Sauce

1. Heat 1 tbsp of oil in a large skillet using medium high heat.  Once the oil shimmers add the ginger and garlic can cook until fragrant, approximately one minute.
2. Add the onion, bell pepper, pineapple and carrot and cook until the onion has softened, about 5 to 10 minutes.
3. In a small mixing bowl combine the cold water and the 1 tbsp of cornstarch and mix thoroughly.
4. Add the ketchup, brown sugar, cider vinegar, soy sauce and cornstarch mixture to the vegetables in the skillet.  Stir to combine and turn the heat to low.  Cover to keep warm.

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