A riff on General Tsu chicken with some ideas and inspirations from Chefsteps. Last night, I sous vide a chicken leg for about 90 min at 65 c and threw it in the fridge. Today, I made the sauce from the
Kung Pao Ribs Recipe because it sounded good. I took the chicken off the bone, cut in to nugget sized pieces and saved all of the jelly from the bag. I decided to velvet the chicken. I let the pieces marinade about 20 min. In my dry bowl I had flour, cornstarch, salt and some baking powder. I took those jellies from the sous vide bag and dumped them in the with the dry ingredients to get those crumbles. This was a nice little lunch in under 30 min. Next time, I will probably add some sugar to my dry ingredients to get the crust a bit darker.
