Bowl of Shame

Step 1

Cover the chicken thigh in Bok a Bok Brine and refrigerate for 24 hours.

Step 2

Dredge the chicken thigh in cornstarch. Dip the dredged thigh into the Bok a Bok 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

Heat Bok a Bok Kimchi Cheese Sauce in a small stainless-steel saucepot over medium heat, stirring constantly so as to not burn it.

Step 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.

Step 6

Add kimchi and red chile powder to the mac 'n' cheese and stir.

Step 7

Drop potato tots in the fryer and cook until golden brown. Toss in salt and pepper.

Step 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.

Step 9

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 10

Add 2 quarts cold water and mix completely.

Step 11

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 12

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 13

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.

Step 14

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

Step 15

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.

Step 16

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.