0.0 – 0 reviews • Poultry
| Level: |
Advanced |
| Total: |
1 day 1 hr 45 min |
| Active: |
1 hr 35 min |
| Yield: |
1 serving |
Ingredients
- 1 boneless chicken thigh
- 1 quart Bok a Bok Brine, recipe follows
- 1/2 cup cornstarch
- 1 quart Bok a Bok Batter, recipe follows
- Oil, for frying
- 6 ounces Bok a Bok Kimchi Cheese Sauce, recipe follows
- 1 1/2 cups cooked medium pasta shells
- 1/4 cup cabbage kimchi
- 1 teaspoon Korean red chile powder
- 12 potato tots
- Salt and pepper
- 1 poached egg
- 3 tablespoons Bok a Bok 4-Chili Hot Sauce, recipe follows
- 1 tablespoon chopped green onions
- 1 teaspoon crispy onions
- 1 teaspoon crispy garlic
- Crispy shallots, for garnish
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 1 tablespoon black peppercorns
- 1/2 tablespoon granulated garlic
- 1/2 tablespoon granulated onion
- 2 bay leaves
- 1/4 cup kosher salt
- 1/4 cup granulated sugar
- 1 quart kosher salt
- 1 quart granulated sugar
- 12 quarts very hot water
- 2 cups cornstarch
- 3/4 cup rice flour
- 1/4 cup gluten-free flour
- 2 tablespoons vodka
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 cup milk
- 1/2 cup cabbage kimchi plus 1/4 cup kimchi juice
- 1/4 cup Korean chile powder
- 1/4 cup gochujang
- 1 tablespoon sodium citrate
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1/2 teaspoon kosher salt
- 2 cups shredded Cheddar
- 2 cups canola oil
- 1/2 cup Korean chile powder
- 2 teaspoons salt
- 4500 grams (9.9 pounds) Fresno chiles, stems cut off
- 4200 grams (1.1 gallons) apple cider vinegar
- 3600 grams (7.9 pounds) red bell peppers, stems cut off
- 2300 grams (2.4 quarts) white distilled vinegar
- 2150 grams (2.3 quarts) mirin
- 500 grams (1.1 pounds) brown sugar
- 450 grams (15.9 ounces) dried garlic
- 225 grams (7.9 ounces) kosher salt
- 30 grams (1.1 ounces) cayenne
- 30 grams (1.1 ounces) dried habanero powder
Instructions
- Cover the chicken thigh in Bok a Bok Brine and refrigerate for 24 hours.
- Dredge the chicken thigh in cornstarch. Dip the dredged thigh into the Bok a Bok Batter, making sure to coat it thoroughly.
- Heat oil in a deep-fryer. Lower half of thigh into hot oil until it starts to float, then release thigh and cook until it reaches an internal temperature of 165 degrees F and is golden brown, 8 to 12 minutes.
- Heat Bok a Bok Kimchi Cheese Sauce in a small stainless-steel saucepot over medium heat, stirring constantly so as to not burn it.
- Drop pasta shells into boiling water to heat through. Drain off the water from the noodles and add the noodles to the cheese sauce.
- Add kimchi and red chile powder to the mac ‘n’ cheese and stir.
- Drop potato tots in the fryer and cook until golden brown. Toss in salt and pepper.
- Put 1 cup kimchi mac ‘n’ cheese in a serving bowl. Top with tots, then chop the crispy thigh and pile that on top. Add poached egg and top it with Bok a Bok 4-Chili hot sauce. Top it with a ladle of cheese sauce, green onions, crispy onions, crispy garlic and crispy shallots.
- For the spice mix: Grind the coriander seeds, fennel seeds, peppercorns, granulated garlic and onion and bay leaves in a spice grinder, then place them in a container with the salt and sugar. Add 2 cups hot water to the mixture and stir to dissolve the salt and sugar.
- Add 2 quarts cold water and mix completely.
- For the brine: Place salt, sugar and 1 cup spice mix (save remainder for another use) into the very hot water. Let steep, stirring every 5 minutes until dissolved, for 20 minutes. Add 10 quarts cold water and chill in walk-in or ice bath. Store in fridge for up to a week.
- Place cornstarch, rice flour, gluten-free flour, vodka, baking soda, salt and 2 cups water in a container and whisk them together until smooth. Store in fridge for up to 3 days.
- Combine milk, kimchi and kimchi juice, chile powder, gochujang, sodium citrate, granulated garlic and onion, salt and 1/2 cup water in a small pot and bring to simmer over medium heat.
- Add Cheddar gradually, blending each addition with an immersion blender or whisk until melted and completely smooth. Cool sauce in refrigerator or use immediately.
- For the Bok a Bok chili oil: Combine oil, chile powder and salt in a pot and bring to a boil. Turn off heat and cool oil. Reserve 2 cups for the 4-chili hot sauce; set aside the remaining oil for another use.
- For the 4-chili hot sauce: Combine the reserved 2 cups Bok a Bok chili oil with the Fresnos, apple cider vinegar, bell peppers, white vinegar, mirin, brown sugar, dried garlic, salt, cayenne, habanero powder and 1000 grams water in a large stockpot and bring to a boil over medium heat. Reduce heat and simmer for 35 minutes. Blend until smooth with a stick blender. Pass sauce through a mesh strainer with a ladle and chill in walk-in or ice bath. Store in fridge for up to a week.
