Colin Wingerter

1. Prepare the chicken: Take chicken breast, rinse it, and completely pat dry. Season with salt and pepper or preferred seasoning. In a pan, combine equal parts flour and cornstarch. In another bowl, combine an egg along with buttermilk and hot sauce, then whisk together. Dredge the chicken in the flour mix, then the buttermilk mix, then the flour mix again. Fry till golden brown. 
2. Prepare the honey garlic sauce: Heat honey, brown sugar, soy sauce, chili flakes, apple cider vinegar, a cornstarch and water mix, and garlic until thickened. Coat the fried chicken in this sauce. 
3. Prepare the corn: Drain corn, season with chili powder and other preferred seasonings, add lime juice. Roast in a cast iron pan on medium-high heat for about 10 minutes with olive oil, butter, and garlic. 
4. Prepare the asparagus: Roast asparagus with some more butter in the same pan when you are done with the corn until tender on medium-high heat. Season with salt and pepper along with whatever else you like. Coat the asparagus in a little olive oil to help seasoning stick if desired. 
5. Prepare the marinated egg: Boil an egg for exactly 6 minutes, then drop into an ice bath for about a minute. Drop into a bowl of soy sauce, brown sugar, and garlic and marinate overnight. 
6. Prepare the kimchi: Cook kimchi in sesame oil on medium-high heat for about 5 minutes. 
7. Prepare the toppings: Chop up some sweet peppers. Toast sesame seeds in a pan on medium-high heat until light brown. 
8. Cook ramen according to package directions. 
9. Assemble and enjoy with seaweed and your toasted sesame seeds!