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.
Bok a Bok Chicken Batter:
Yield:1 1/2 quarts
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.
Bok a Bok Lemon Aioli:
Yield:1 1/4 cups
Put mayo, zest, juice, pepper and salt in a mixing bowl and whisk together. Reserve.
Bok a Bok Sweet Soy Sesame Sauce:
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.
Remember to stir the batter if it sits around unused because the cornstarch and flours will settle to the bottom and thin out your batter.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.