Recipe courtesy of Chicken Farmers of Saskatchewan
Skip the takeout and learn how to prepare this Sous Vide Szechuan Chicken at home with Chef Anthony McCarthy from Stoked Kitchen & Bar.
What is Sous Vide?
Sous vide is a method of cooking in which food is placed in a plastic pouch, vacuum-sealed and cooked in a regulated low-temperature water bath for a longer time. Allowing the food to cook slowly and more evenly than conventional cooking. Creating tender, juicy meat that can be quickly browned by searing or grilling for extra flavour.
Sous Vide Szechuan Chicken
- 1/3 cup chili powder
- 1 tsp ground coriander
- 1 Tbsp ground cinnamon
- 1 Tbsp ginger powder
- 1 Tbsp garlic powder
- 1 Tbsp ground Szechuan peppercorns
- 6 Tbsp + 2 tsp (10 mL) Tamari Soy Sauce
- 1/4 cup orange juice
- 1/4 cup vegetable stock
- Juice of 1 lime
- 2 Tbsp sesame oil
- 1 Tbsp spice blend
- 2 lbs chicken breast
- To prepare spice blend: In a bowl, combine chili powder, coriander, ginger powder, garlic, and peppercorns; set aside.
- To prepare the chicken: Turn on immersion circulator and set to 165°F (74°C).
- In a bowl, combine soy sauce, orange juice, vegetable stock, lime juice, sesame oil, and spice blend.
- Place the chicken breasts in a sealable bag and pour in marinade. Seal bag with as much air removed as possible. Place into the pre-heated immersion circulator, at this point the temperature will drop a few degrees. Allow to come back up to 165°F (74°C) and then cook for one hour.
- At this point, they are ready to serve or can be put on a hot grill for some extra flavour.
- To ensure chicken is fully cooked use a meat thermometer to confirm the meat has reached 165°F (74°C).
- Alternatively, chicken can be chilled in sealable bag and refrigerated until ready to consume. This is a great make ahead meal.