Sriracha Honey Maple Syrup Glazed Sous Vide Fried Chicken

Sriracha Honey Maple Syrup Glazed Sous Vide Fried Chicken Very juicy, came out incredibly. Served with some fried Brussel Sprouts with cotija cheese and the glaze. Also served with flash fried Thai jasmine rice.

By Sam Luck-Leonard

Sriracha Honey Maple Syrup Glazed Sous Vide Fried Chicken

Ingredients

  • 1 Lemon
  • 1 Tbsp Maple Syrup
  • 1 Tbsp Pickle Juice
  • 1/2 Tbsp Clover Honey
  • 1/4 Tbsp Sriracha Sauce
  • 2 Chicken Thigh
  • 3 Garlic Cloves
  • All Purpose Flour
  • Olive oil
  • Paprika
  • Pepper
  • Salt

Instructions

  1. Cut the lemon into 1/4 inch slices. Place into a bag that can be vacuum sealed. Also place the 2 chicken thighs and 3 garlic cloves into the bag
  2. Take the pickle juice and put it into the bag with the chicken. Use your hands to equally spread around the pickle juice, lemon and garlic in the bag around the chicken
  3. Vacuum seal and sous vide for 1 hour 35 minutes on 165 F. When done, refrigerate overnight or for at least 6 hours
  4. Heat enough olive oil in a small pan to be able to just about cover the chicken. Fry with frequent flipping until both sides are a light golden brown (about 5 minutes)
  5. Drain the chicken and let it sit briefly while you make the glaze
  6. In a small bottle, container or bowl, mix together the maple syrup, honey and sriracha
  7. Plate the chicken alone or with selected sides and finish off with a drizzle of the glaze