BOK A BOK SESAME GARLIC CHICKEN SANDWICH

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.