Step 1

Dredge the brined chicken in cornstarch.

Step 2

Dip the cornstarch dredged thigh into the batter, making sure to coat it thoroughly.

Step 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.

Step 4

Meanwhile, toast bun. Place a tablespoon of lemon aioli on both the bottom and top of the toasted bun.

Step 5

Toss crispy onions and baby kale together in sesame vinaigrette, then put on top of bun.

Step 6

Place crispy chicken thigh on top of the bottom bun and drizzle liberally with our sweet soy sesame sauce.

Step 7

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.

Step 8

Add 2 quarts cold water and mix completely.

Step 9

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.

Step 10

To use the brine: Cover the meat in brine and refrigerate, 24 hours.

Step 11

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.

Step 12

Put mayo, zest, juice, pepper and salt in a mixing bowl and whisk together. Reserve.

Step 13

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.