BOWL OF SHAME

Steps:

• 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.