She Strengthens

Sweet Heat Chicken: A Flavorful Twist on a Classic

Imagine a dish that combines the bold flavors of buffalo chicken with the sweet and spicy kick of Asian cuisine. Look no further! This Sweet Heat Chicken recipe is a game-changer, with a sauce that’s made right in the cooking process.

The Magic of Sous Vide Cooking

By using a sous vide water bath, you can achieve tender, juicy chicken with minimal effort. Simply place the chicken breasts in a ziplock bag with a mixture of honey, sriracha, and lime juice, and let the sous vide machine do the work.

A Quick Pan Sauce Like No Other

The real magic happens when you sear the chicken in a hot skillet just before serving. The cooking liquid from the sous vide bag is transformed into a rich, buttery sauce, infused with the flavors of the marinade. It’s a match made in heaven!

Serving Suggestions

Serve the Sweet Heat Chicken over a bed of fluffy rice or couscous, with a squeeze of fresh lime juice and a sprinkle of chopped cilantro. This dish is sure to become a staple in your kitchen.

Ingredients

• 4 skin-on, boneless chicken breasts
• 1 tablespoon honey
• 2 tablespoons sriracha sauce
• Juice of ½ lime (about 1 tablespoon fresh juice)
• 4 tablespoons cold unsalted butter, cut into small cubes
• Kosher salt and freshly ground black pepper
• ¼ cup coarsely chopped fresh cilantro
• 4 lime wedges, for serving

Step-by-Step Instructions

1. Preheat your sous vide water bath to 60°C (140°F).
2. In a small bowl, whisk together the honey, sriracha, and lime juice until well blended.
3. Place the chicken breasts in a gallon-size freezer-safe ziplock bag and pour in the marinade.
4. Add 3 tablespoons of cubed butter to the bag and seal using the water displacement method.
5. Cook the chicken in the sous vide water bath for 1 hour.
6. Remove the chicken from the bag and pat dry with paper towels. Season with salt and pepper.
7. In a large sauté pan, melt the remaining 1 tablespoon butter over medium heat.
8. Add the chicken breasts, skin side down, and cook until deeply browned and crisped, about 3 minutes.
9. Flip the chicken over and cook for an additional 30 seconds.
10. To make the sauce, raise the heat to high and add the reserved cooking liquid. Scrape up any browned bits stuck to the pan and remove from heat.
11. Slice the chicken breasts against the grain and arrange on a serving plate. Pour the sauce over the top and garnish with lime wedges.

Pro-Tip

If you can’t find skin-on, boneless chicken breasts, ask your butcher to bone some for you. In a pinch, you can substitute boneless, skinless breasts, but the crispiness and general deliciousness of the skin really makes this dish.