Step 1

Place ginger into mixing bowl and chop 5 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Step 2

Add soy sauce, honey, sugar, vinegar, chilli powder and sake into mixing bowl and heat 1 min/90°C/speed 5. Transfer into a bowl, add chicken thighs and mix well. Cover with plastic wrap and place into refrigerator to marinate for minimum 30 minutes. Clean and dry mixing bowl.

Step 3

Drain excess marinade from chicken thighs into a jug and place, side by side, into a snap lock bag (18 x 16.5 cm - see Tips) and seal leaving a gap of approx. 3 cm still open. Set marinade aside. Fill sink or a large container with water. Slowly submerge bag into the water (pressure from the water will force the air out), sealing the bag closed just before it is completely submerged. Place bag into simmering basket, ensuring it sits on the bottom of the basket.

Step 4

Place water and lemon juice into mixing bowl and start Sous-vide /15 min/75°C.

Step 5

Insert simmering basket with bag, ensuring bag is completely covered with water (water should be able to circulate around the bag) and start Sous-vide /1 h/75°C. Remove simmering basket with aid of spatula and discard cooking water.

Step 6

Carefully cut corner of snap lock bag and pour meat juices into mixing bowl. Add reserved marinade and cornflour, then cook 5 min/120°C/speed 2.5, place simmering basket instead of measuring cup onto mixing bowl lid. Meanwhile, using a paper towel, pat cooked chicken thighs dry and set aside.

Step 7

Place a non-stick frying pan over medium-high heat. Add oil and place cooked chicken thighs, skin side down, into frying pan (chicken should not sizzle) and allow to cook for 5 minutes on each side or until skin is crisp (see Tips) and chicken is cooked through. Add sauce and cook for 30-40 seconds. Garnish with toasted sesame seeds, spring onion/shallot and chilli slices to serve.