Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 600 grams of boneless, skinless chicken thighs lightly with salt and pepper, then place them into a vacuum-sealable bag with 2 stalks of bruised lemongrass cut into 3-inch pieces, 1-inch of thinly sliced fresh ginger, and 4 crushed cloves of garlic.

2. 2

   Seal the bag, ensuring most of the air is removed, and cook in a preheated sous-vide water bath at 65 degrees Celsius for 2 hours until the chicken is tender and fully cooked.

3. 3

   While the chicken cooks, prepare the glaze by whisking together 1/4 cup of light soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of honey, and 1 teaspoon of sesame oil in a small saucepan.

4. 4

   After 2 hours, remove the cooked chicken from the sous-vide bag, pat it dry thoroughly with paper towels, and discard the solids from the bag.

5. 5

   Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat, then sear the patted-dry chicken thighs for 2-3 minutes per side until they develop a golden-brown crust.

6. 6

   Pour the prepared glaze into the same skillet with the seared chicken, bring it to a simmer, and then stir in a slurry made from 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water to thicken the sauce, cooking for 1-2 minutes until it coats the chicken.

7. 7

   Remove the glazed chicken from the heat and slice each thigh into 1-inch pieces before serving immediately.

8. 8

   Garnish the finished dish with 2 thinly sliced green onions and, if desired, 1/2 teaspoon of chili flakes for a touch of heat.