30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Applebee's Honey Pepper Chicken
Applebee's Honey Pepper Chicken
Applebee's Honey Pepper Chicken
⏱2h
👥4
🔥750 cal
Hard
🍽️Chinese
A premium take on Applebee's Honey Pepper Chicken, featuring sous vide chicken for ultimate tenderness, a complex honey-pepper glaze, and a crispy skin finish.
A premium take on Applebee's Honey Pepper Chicken, featuring sous vide chicken for ultimate tenderness, a complex honey-pepper glaze, and a crispy skin finish.
Season chicken thighs with Shaoxing wine and five-spice powder. Vacuum seal and sous vide at 165°F (74°C) for 1.5 hours.
While chicken is sous viding, prepare the Glaze. In a small saucepan, combine wildflower honey, dark soy sauce, black vinegar, gochujang, minced garlic, grated ginger, and ground Sichuan peppercorns. Bring to a simmer over medium heat and cook for 5-7 minutes, stirring constantly, until slightly thickened.
Remove chicken from the sous vide bag and pat completely dry with paper towels. Reserve the sous vide liquid.
Heat neutral oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and sear for 8-10 minutes, until skin is crispy and golden brown. Flip and sear for another 2-3 minutes.
Pour off excess oil. Add the Glaze to the skillet and toss to coat chicken evenly. Continue cooking for 1-2 minutes, allowing the glaze to caramelize.
If the glaze becomes too thick, add a tablespoon or two of the reserved sous vide liquid.
Garnish with black sesame seeds and sliced scallions. Serve immediately with steamed rice and stir-fried vegetables.
Ingredients
4
1.5 lbs680 gBone-in, skin-on chicken thighs
1 tbsp15 mLShaoxing wine
1 tsp5 mLFive-spice powder
1/2 cup120 mLWildflower honey
2 tbsp30 mLDark soy sauce
1 tbsp15 mLBlack vinegar
1 tbsp15 mLGochujang
2 tsp10 mLGarlic-minced
1 tsp5 mLGinger-grated
1 tsp5 mLSichuan peppercorns-toasted and ground
2 tbsp30 mLNeutral oil (grapeseed or canola)
1 tbsp15 gBlack sesame seeds
22Scallions-thinly sliced
Equipment
Sous vide machine
Vacuum sealer
Large skillet
Saucepan
Paper towels
Instructions
Season chicken thighs with Shaoxing wine and five-spice powder. Vacuum seal and sous vide at 165°F (74°C) for 1.5 hours.
While chicken is sous viding, prepare the Glaze. In a small saucepan, combine wildflower honey, dark soy sauce, black vinegar, gochujang, minced garlic, grated ginger, and ground Sichuan peppercorns. Bring to a simmer over medium heat and cook for 5-7 minutes, stirring constantly, until slightly thickened.
Remove chicken from the sous vide bag and pat completely dry with paper towels. Reserve the sous vide liquid.
Heat neutral oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and sear for 8-10 minutes, until skin is crispy and golden brown. Flip and sear for another 2-3 minutes.
Pour off excess oil. Add the Glaze to the skillet and toss to coat chicken evenly. Continue cooking for 1-2 minutes, allowing the glaze to caramelize.
If the glaze becomes too thick, add a tablespoon or two of the reserved sous vide liquid.
Garnish with black sesame seeds and sliced scallions. Serve immediately with steamed rice and stir-fried vegetables.
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