Recipe courtesy of Bok A Bok Fried Chicken & Biscuits

Bowl of Shame

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  • Level: Advanced
  • Total: 25 hr 45 min (includes brining time)
  • Active: 1 hr 35 min
  • Yield: 1 serving
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Ingredients

1 boneless chicken thigh

1 quart Bok a Bok Brine, recipe follows

1/2 cup cornstarch 

1 quart Bok a Bok Batter, recipe follows

Oil, for frying

6 ounces Bok a Bok Kimchi Cheese Sauce, recipe follows

1 1/2 cups cooked medium pasta shells 

1/4 cup cabbage kimchi 

1 teaspoon Korean red chile powder 

12 potato tots 

Salt and pepper

1 poached egg 

3 tablespoons Bok a Bok 4-Chili Hot Sauce, recipe follows

1 tablespoon chopped green onions 

1 teaspoon crispy onions 

1 teaspoon crispy garlic 

Crispy shallots, for garnish

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 

Brine:

1 quart kosher salt

1 quart granulated sugar 

12 quarts very hot water 

Bok a Bok 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 Kimichi Cheese Sauce:

1 cup milk

1/2 cup cabbage kimchi plus 1/4 cup kimchi juice  

1/4 cup Korean chile powder 

1/4 cup gochujang  

1 tablespoon sodium citrate 

1 teaspoon granulated garlic 

1 teaspoon granulated onion 

1/2 teaspoon kosher salt 

2 cups shredded Cheddar 

Bok a Bok Chili Oil:

2 cups canola oil

1/2 cup Korean chile powder 

2 teaspoons salt 

4-Chili Hot Sauce:

4500 grams (9.9 pounds) Fresno chiles, stems cut off

4200 grams (1.1 gallons) apple cider vinegar

3600 grams (7.9 pounds) red bell peppers, stems cut off

2300 grams (2.4 quarts) white distilled vinegar

2150 grams (2.3 quarts) mirin

500 grams (1.1 pounds) brown sugar

450 grams (15.9 ounces) dried garlic

225 grams (7.9 ounces) kosher salt

30 grams (1.1 ounces) cayenne

30 grams (1.1 ounces) dried habanero powder

Directions

  1. Cover the chicken thigh in Bok a Bok Brine and refrigerate for 24 hours.
  2. Dredge the chicken thigh in cornstarch. Dip the dredged thigh into the Bok a Bok 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. Heat Bok a Bok Kimchi Cheese Sauce in a small stainless-steel saucepot over medium heat, stirring constantly so as to not burn it.
  5. Drop pasta shells into boiling water to heat through. Drain off the water from the noodles and add the noodles to the cheese sauce.
  6. Add kimchi and red chile powder to the mac 'n' cheese and stir.
  7. Drop potato tots in the fryer and cook until golden brown. Toss in salt and pepper.
  8. 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.

Brine:

  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.

Bok a Bok Batter:

  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 Kimichi Cheese Sauce:

  1. 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.
  2. Add Cheddar gradually, blending each addition with an immersion blender or whisk until melted and completely smooth. Cool sauce in refrigerator or use immediately.

4-Chili Hot Sauce:

  1. 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.
  2. 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.

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.