BOK A BOK SESAME GARLIC CHICKEN SANDWICH

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Bok a Bok Sesame Garlic Chicken Sandwich image

Provided by Food Network

Time 1h35m

Yield 1 sandwich

Number Of Ingredients 34

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

Steps:

  • 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.

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