Sous Vide Miso-Ginger Chicken Thighs with Crisp Skin

By Sprig Originals ✓ · cooked up in Sprig

A 90-minute water bath makes chicken thighs impossibly juicy and seasons them right through with white miso, ginger and mirin. A two-minute sear in a hot skillet crisps the skin, and the reserved marinade reduces into a glossy glaze while the pan is still hot. Weeknight-easy, zero guesswork on doneness.

Ingredients

• 8 boneless skin-on chicken thighs (about 2 lb)
• 3 tbsp white miso
• 3 tbsp mirin
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp finely grated fresh ginger
• 2 cloves garlic, finely grated

• 1 tbsp neutral oil
• 3 scallions, thinly sliced
• 2 tsp toasted sesame seeds

Instructions

1. Set a sous vide circulator in a large pot or tub of water and heat to 165°F (74°C). While it comes up to temperature, whisk the miso, mirin, soy sauce, honey, ginger and garlic in a bowl until smooth.
2. Spoon half the miso mixture into a small bowl and refrigerate — that is your glaze. Toss the chicken thighs with the remaining half, then slide them into a large zip-top freezer bag in a single overlapping layer. Lower the bag into the water until the water pushes the air out, then seal the top just above the water line and clip it to the side of the pot.
3. Cook at 165°F (74°C) for 1 hour 30 minutes (anywhere from 1 hour 30 minutes to 4 hours is fine — the chicken will not overcook).
4. Lift out the bag, remove the thighs to a plate and discard the bag liquid. Pat the chicken very dry on both sides with paper towels, especially the skin; wet skin will not crisp.
5. Heat the oil in a large skillet over medium-high until it shimmers. Lay the thighs in skin side down, press flat with a spatula for the first 20 seconds, and sear undisturbed 3 to 4 minutes until the skin is deep golden and crackling. Flip for 30 seconds, then move to a serving plate skin side up.
6. Pull the pan off the heat for 15 seconds, then return it to low, add the reserved miso mixture plus 2 tablespoons water, and bubble 45 to 60 seconds, scraping, until it thickens to a glaze. Spoon it around (not over) the crisp skin and scatter with scallions and sesame seeds.

Chef's tips

Nutrition (per serving, estimated)

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