| Level: | Advanced |
| Total: | 1 hr 35 min |
| Active: | 1 hr 10 min |
| Yield: | 1 sandwich |
Ingredients
- 1 brined boneless chicken thigh (Brine recipe follows)
- 1/2 cup cornstarch
- 1 quart Bok a Bok Chicken Batter, recipe follows
- Oil, for frying
- 1 cheap hamburger bun
- 2 tablespoons Lemon Aioli, recipe follows
- 1 tablespoon crispy onions
- 1/4 cup baby kale
- 1 tablespoon Sweet Soy Sesame Sauce, recipe follows
- 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 mayo
- Zest of 1 lemon and juice of 1/2
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon kosher salt
- 1 tablespoon sesame seeds
- 1 tablespoon crispy garlic
- 1 tablespoon crispy onions
- 1/2 cup sweet soy sauce
Instructions
- Dredge the brined chicken in cornstarch.
- Dip the cornstarch dredged thigh into the 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.
- Meanwhile, toast bun. Place a tablespoon of lemon aioli on both the bottom and top of the toasted bun.
- Toss crispy onions and baby kale together in sesame vinaigrette, then put on top of bun.
- Place crispy chicken thigh on top of the bottom bun and drizzle liberally with our sweet soy sesame sauce.
- 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.
- To use the brine: Cover the meat in brine and refrigerate, 24 hours.
- 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.
- Put mayo, zest, juice, pepper and salt in a mixing bowl and whisk together. Reserve.
- Place sesame seeds, garlic and onions into a blender and puree until smooth. Transfer to a small mixing bowl and whisk in sweet soy sauce.
Reviews
Are a quart of salt and a quart of sugar the proper units of measure for the brine? Everything was delish and very much like Bok a Bok’s sandwich. But the chicken itself was very salty…
A lot of work and dishes OMG
Oh my god this is so good! I made this at a dinner party and everyone loved it.