2 pounds Trimmed Chicken Wings
1/4 cup Rice Wine Vinegar
3 Tablespoons Soy Sauce
2 teaspoons Fish Sauce
3 cloves Garlic, minced
1" fresh Ginger, grated -or- 3 frozen cubes ginger
1/2 teaspoon Chinese Five Spice
3/4 cup Pork Panko
2 Tablespoons Sesame Seeds
1/2 teaspoon Granulated Onion
Wisk together rice wine vinegar, soy sauce, fish sauce, garlic, ginger, Chinese Five Spice.
Add chicken to mixture and turn until chicken is uniformly coated.
Vacuum pack marinated chicken or place in ziplock bag with as much air removed as possible.
Sous vide bagged chicken for 2 hours at 160 degrees.
Once chicken has been sous vide, it can be cooled to room temperature and stored in the refrigerator or frozen, if not using immediately.
Remove chicken from bag and arrange onto a baking rack on top of a sheet pan (I line the pan with foil or baking parchment).
Pre-heat oven to 450 degrees
In a bowl combine pork panko, sesame seeds and granulated onion.
Dust wings generously with 1/2 the panko mixture, letting rest 5 minutes so that the panko can adhere to the moister on the chicken.
Flip the wings over and dust with with the remaining pork panko mixture.
Bake wings for 20-25 minutes.
Garnish wings with thinly sliced green onions.