• 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.