Food Wisdo

This Korean Sous vide BBQ chicken is the best of both worlds: sous vide means perfectly cooked chicken; grilling means crispy skin and toasted flavor. So good!

There is one cooking technique that I have often turned to in my kitchen this summer, and that is sous vide!

With this technique, I can vacuum seal steaks, burgers or chicken so that they are cooked perfectly (literally, perfectly), and then finish them on the grill to grab the outside and give them a bit of grilled flavor.

What Is Sous-Vide Cooking?

For those of you who may be wondering, sous vide means “sous vide” and it simply means sealing your food, drawing out as much air as possible and then cooking it in a water bath at a very specific temperature. That was a lot of sophisticated equipment, but nowadays all you need is a joule sous vide stove and the rest can be done easily and economically!

Why I Love Cooking Under Vacuum

I think sous vide cooking is something that every home cook should learn to do as it removes a lot of stress from cooking. You can prepare your food in advance in the bags, and then cook it when you have time.

You also do not need to pay attention to food while it is being cooked, because it is in a very controlled environment (similar to cooking in a pressure cooker or a slow cooker) and the results will be the same every time! After all, restaurant chefs use sous vide to effectively reproduce identical meals for all their customers, and you can use it at home for the same reason!

How to Vacuum BBQ Chicken Korean

Grilled chicken is one of my summer barbecue recipes, but despite everything, I often find it difficult to make sure that the chicken is cooked to a safe temperature without completely charring the exterior.

Cooking the chicken sous vide and then finishing on the grill completely eliminate this problem.

This recipe starts by covering the chicken in a homemade Korean-style BBQ sauce and then cooking at a safe temperature of 158°F for three hours (you can also cook for up to five hours without any problems with cooking). There is plenty of time to take your children to football, go shopping or relax on the couch with a book!

Then finish the chicken on a hot grill, while sprinkling it with sauce. The results are perfect chicken korean grill. Each. Time.

Nail the temperature For the vacuum chicken

The FDA recommends that you cook the chicken at 165°F, but you can also safely cook the chicken at a lower temperature as long as you cook it long enough. I chose 158°F for this recipe because I think that this temperature gives the chicken a fantastic firm but delicate texture.

You can actually sous vide this chicken as low as 150°F and it will always be cooked safely. However, I find that the chicken is almost too juicy at this temperature and has an almost raw texture. Not good for me. If you go too high, you run the risk of overcooking the chicken as soon as you finish it on the grill.

No need for a vacuum sealer (unless you have one)

It is important that the chicken is well sealed, removing as much air from the bag as possible. Unless you have a vacuum sealer at home, you need to call it close enough, using the method of water displacement to remove air from the bags.

First, make sure that your chicken is in the bag in a single layer. It’s good if they touch each other, but try not to overlap the pieces or have two pieces on top of each other. Squeeze as much air as possible with your hands and partially seal the bag on top so that the air can still escape.

Then slowly immerse the bag in a pot of water and hold it through the seal on the top of the bag. The water pressure forces the air out of the bag, and once you’ve dipped the bag to the top, seal the bag the rest of the way.

This effectively seals your food vacuum without the need of a sealer vacuum!

Prepare this sous Vide chicken for your next cooking!

If you have ever thought about immersing yourself in the world of sous vide, this recipe is a good starting point. The results are fantastic, whether it’s for a simple dinner on weekdays or for a relaxed barbecue in the backyard.