Chinese Sticky and Crispy Sous Vide Chicken Drumsticks

One of the most common ways to cook chicken is by using a sous vide machine, which uses water and heat to create a moist and tender dish. This method is widely used in restaurants because it can be cooked for hours without burning or drying out the meat.

The sous vide chicken drumsticks crispy is a recipe that will have you cooking your chicken in a bag. You can then eat the chicken immediately or freeze it for later.

Sous Vide Chinese Sticky and Crispy Chicken Drumsticks

Sous Vide Chinese Sticky and Crispy Chicken Drumsticks

Chen, Sharon

Time to prepare: 5 minutes

2 hours and 5 minutes to cook

2 hours and 10 minutes total


For the sticks of drums

  • 2 pound skin-on chicken drumsticks
  • salt and black pepper, ground
  • white sesame seeds as a finishing touch
  • garnish with chopped green onions

For the sticky Chinese sauce

  • sesame oil, 2 tbsp
  • 2 tbsp soy sauce or oyster sauce
  • a third of a teaspoon of hoisin sauce
  • 2 tablespoons sriracha
  • 2 garlic cloves, minced
  • 2 tsp minced ginger
  • 2 tablespoons honey
  • 1 chopped Bird’s Eye chili (optional)


  • Using an Anova sous vide precision cooker, heat the water to 155°F.

  • Season the chicken drumsticks with salt and pepper in the meanwhile. Place the chicken in a single layer in the sous vide bag and close with a vacuum sealer or a hand pump.

  • Slowly drop the chicken into the prepared water bath once the water is ready. Ensure that the chicken drumsticks are fully submerged. Cook the chicken for 2 hours at a low temperature.

  • Remove the bag from the water bath and place it in an ice bath to thoroughly cool the chicken. (This step will help you achieve extra-crispy skin without overcooking the chicken beneath when you sear it.)

  • Remove the chicken from the sous vide bag and use your fingers to scrape out any gelled juices. (The chicken liquid may be saved for soups or other purposes.)

  • Using paper towels, pat the chicken dry. Sear the chicken for 1-2 minutes on each skin side or until golden brown and crispy in a nonstick pan or cast-iron skillet over high heat on the stove. Remove the chicken from the pan and put it aside on a dish.

  • In the same pan, mix together all of the ingredients for the Chinese sauce over medium heat until thoroughly incorporated. Turn the heat off.

  • Combine the chicken drumsticks with the Chinese sticky sauce and toss to coat. Sprinkle white sesame seeds and chopped green onions over the top of the dish. Enjoy!


  • This technique may be used to cook any portion of a chicken, particularly dark meat like chicken thighs or entire chicken legs. The temperature and time for sous vide cooking remain the same.
  • Set the temperature to 147°F and cook the chicken breasts for 2 hours if using this recipe.


The sous vide chicken drumsticks temp is a recipe that allows for a crispy skin and a moist, tender meat.

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