Recipe courtesy of Bok A Bok Fried Chicken & Biscuits

Bok a Bok Sesame Garlic Chicken Sandwich

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  • Level: Advanced
  • Total: 1 hr 35 min
  • Active: 1 hr 10 min
  • Yield: 1 sandwich
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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

Spice Mix:

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 

Bok a Bok Chicken Batter:

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 

Bok a Bok Lemon Aioli:

1 cup mayo

Zest of 1 lemon and juice of 1/2

1/2 teaspoon ground black pepper 

1/2 teaspoon kosher salt 

Bok a Bok Sweet Soy Sesame Sauce:

1 tablespoon sesame seeds

1 tablespoon crispy garlic 

1 tablespoon crispy onions 

1/2 cup sweet soy sauce


  1. Dredge the brined chicken in cornstarch.
  2. Dip the cornstarch dredged thigh into the batter, making sure to coat it thoroughly.
  3. 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.
  4. Meanwhile, toast bun. Place a tablespoon of lemon aioli on both the bottom and top of the toasted bun.
  5. Toss crispy onions and baby kale together in sesame vinaigrette, then put on top of bun.
  6. Place crispy chicken thigh on top of the bottom bun and drizzle liberally with our sweet soy sesame sauce.


  1. 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.
  2. Add 2 quarts cold water and mix completely.
  3. 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.
  4. To use the brine: Cover the meat in brine and refrigerate, 24 hours.

Bok a Bok Chicken Batter:

Yield: 1 1/2 quarts
  1. 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
  1. Put mayo, zest, juice, pepper and salt in a mixing bowl and whisk together. Reserve.

Bok a Bok Sweet Soy Sesame Sauce:

Yield: 3/4 cup
  1. 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.

Cook’s Note

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.