Sous-Vide-Hähnchenunterkeulen

Zutaten

• 2 pounds chicken legs
• 1/2 teaspoon black pepper
• 2-3 teaspoons salt
• 2 tablespoons unsalted butter
• 2 tablespoons honey
• 1 tablespoon sriracha sauce
• 1 tablespoon soy sauce
• 2 garlic cloves (minced)
• 1 tablespoon lemon juice (substitute vinegar)
• 1 teaspoon brown sugar

Zubereitung

1. 1

   Season the chicken with salt and pepper, and place on a wire rack over a baking sheet or large plate. Let sit in the fridge, uncovered, for 6-8 hours, or overnight.

2. 2

   Heat a sous vide water bath to 160°F.

3. 3

   Place the chicken legs in a vacuum seal bag and seal.

4. 4

   Cook in the water bath for 4-6 hours.

5. 5

   Remove from the water bath and bag and pat dry.

6. 6

   Heat an oven to 500°F. Toss the chicken legs with the honey sriracha glaze and place on a parchment paper lined baking sheet.

7. 7

   Place the chicken legs in the oven for 7-10 minutes, until glaze starts to caramelize and turn brown.

8. 8

   Remove and serve hot.

9. 9

   --- Honey Sriracha Glaze: ---

10. 10

    Combine all the ingredients in a small saucepan and simmer on medium to medium-low heat for 3-5 minutes, until thickened and sticky. Set aside until ready to use.