We discovered an interesting coincidence: chicken eggs and thighs can be sous vide at the same temperature of 64° C. This was a fantastic revelation because we were feeling super lazy. Our neighborhood in San FranTown is lacking in the Japanese goodness that we took for granted in the East Village. So, with a little twinge of homesickness in our hearts, we decided to make chicken karaage with a slow cooked egg.
- 2 tsp thinly sliced ginger
- 2 cloves garlic sliced thinly
- 2 Tbsp soy sauce
- 1 tsp mirin
- 2 chicken thighs
- 1/2 cup of cornstarch for rolling chicken meat in
- oil for frying (we just used olive oil but peanut works great as well)
- lemon wedges for serving
- as many eggs as you can(/want to) eat!!!!!
- seaweed cut into strips for the egg
- rice as a side if so desired, the ratio is always 1:2. 1 cup of rice to 2 cups of water.
We mixed all of the liquid ingredients (and ginger and garlic) together and split them between two “sandwich sized” bags with our chicken thighs. As always, we created the vacuum seal by submerging the bag into water up to the seal. The thighs cooked first for an hour at 64° C. We then added the eggs and let everything cook for another hour.
It’s important to dry your chicken thighs when they come out of the bag, otherwise you won’t get a crispy crust when you fry them.
When the chicken was fully cooked we cut into them and it felt like cutting into a piece of fish, the flesh was remarkably tender and juicy.
Then, we rolled the chicken into cornflour and shallow fried them in olive oil for a minute on both sides.
Finally we put the crispy chicken on a bed of purple rice with some stir-fried seasonal veggies (in this case it was broccoli). The custardy egg nestled happily in the middle and we garnished it with some seaweed and paprika. We loved our juicy chicken pieces, especially when we sprinkled some lemon juice on top. This dish will definitely be a staple in our Japanese food loving household.