Sous Vide Crispy Chicken With Spicy Coconut Sauce

by Trans Chef

Fun fact, I created this recipe while trying to reduce food waste and long work hours. (I hate throwing away money!) I work full-time as a PHP/Python developer for a company in Las Vegas and it often requires me to work long hours. As you can imagine there are times when a veggie starts to turn before I can get to it. When this happens I quickly turn them into a paste, or fermented product, that extends the shelf-life of the ingredient(s), gives them/it a ton of complex flavors and makes cooking dinner a snap! In fact all ingredients in this recipe, except for the chicken and coconut milk, are all custom blended creations I’ve came up with to reduce the money I lose throwing things away. I’ll briefly outline each paste used below, but a proper recipe is on the way. 🙂

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