layer ⅕ of wing meat into rectangle, skin side out
sprinkle activa onto chicken with a strainer and layer in thai basil
repeat layers until you run out of chicken
put chicken into vacuum bag, or wrap tightly in saran wrap. you want to compress it together
put in fridge overnight
take chicken bones and seal in vacuum bag, or ziploc bag
cook in circulator at 70c for 6 hours
simmer kombu in water for 10 minutes
take off heat, add bonito, let sit 10 minutes then strain
strain bones from chicken stock
mix stocks, add soy sauce, mirin, rice vinegar, and liquid smoke to taste as you reduce by 80%
put in fridge
Day Two
cut open your chicken block and reseal with about half the sauce
cook for 6 hours at 70C
watch that youtube video on how to make these
put AP flour into a bowl
add two cups boiling water and stir
add cold water until dough comes together
let rest one hour
roll dough into tube and cut half dollars
roll out and do the sesame oil sandwich thing
cook in hot pan for about 1 minute, then separate
reserve in oven
cut jalapeno and leek down the middle
sear jalapeno in very hot pan with sesame oil until blackened
seal leek and jalapeno in tupperware or vacuum bag
once the chicken block is finished, sear the outside of it
slice up leeks and jalapenos
put a slice or two of chicken block onto flour shell
put some sliced up jalapeno and leek
put on some kimchi
drizzle some sauce
drizzle some sriracha
Notes
I made these a while ago, and kept track of what I did and what ingredients I used, but not specific amounts of things especially for the sauce, so use your best judgement on some of it.
Recipe by Disturing the Peas at http://www.disturbingthepeas.com/on-asian-not-tacos/