- 6 pieces Chicken Thighs (bone-in)
- 5 cups vegetable oil, for frying
- 1 1/2 cups soy milk
- 1 tablespoon hot sauce
- 2 cups flour
- 2 tablespoons onion powder
- 1 tablespoon garlic powder
- 2 teaspoons paprika
- 1 teaspoon chile powder
Sous-vide the Chicken
Place meat in vacuum-sealed bags and cook using a sous-vide machine at 156F for 90 minutes. Remove from water bath and cool. Set aside. This step can be done ahead; keep chicken in the fridge, sealed, until ready to use.
When you are ready to fry….
Combine soy milk and hot sauce in a wide bowl. Mix flour and spices on another plate. Dip chicken in soy milk, then dredge in flour mixture.
Put oil in a large sauce pan and heat over medium heat to 350F. Fry until all sides are golden, 2-3 minutes per side (remember, the chicken is already cooked, you’re just crisping up the skin)
Remove from oil, set on paper towel to drain.