Mix all the ingredients for the sauce with a blender, transfer to a bowl and add the chicken.
Let marinate for 1 hour in the fridge.
Remove the thighs from the marinade and set aside the filtered liquid with a strainer.
Place the thighs in 2 vacuum bags and seal them with the appropriate machine.
Bring the water to 75° with the Roner, immerse the bags with the chicken and cook for 4 hours.
When cooking is complete, open the bags, pour the liquids into a bowl, still filtering with a strainer, and transfer the chicken to a hot pan, searing it for a few minutes on both sides.
Combine the marinade with the cooking liquids in a blender, add the cornstarch, blend for a few seconds to combine and pour over the chicken.
Glaze for a few minutes until the desired thickness is reached.
Blender
Strainer
Vacuum bags
Roner
Pan
Serve with sesame seeds and scallion rings to taste.
Italia, Veneto
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| Energy (kcal) | 194.54 |
| Carbohydrates (g) | 6.33 |
| of which Sugars (g) | 5.07 |
| Fat (g) | 12.09 |
| of which Saturates (g) | 3.73 |
| Protein (g) | 15.25 |
| Fiber (g) | 0.03 |
| Sale (g) | 0.28 |
