Cut each chicken into 8 pieces: 2 legs, 2 thighs, 2 breasts and 2 wings. Place the chicken into a 2 gallon container.

Combine all ingredients in a large pot andbring to a boil. Boil for 1 minute, stirring to dissolve the salt and sugar.Remove from heat and allow to cool completely, then chill before using. (Brinecan refrigerated for 3 days before using).

Pour the brine over the chicken to covercompletely. Refrigerate for 8 hours.

Remove the chicken from the brine. Divide the chicken evenly a place  into 2 resealable ziploc or vacuum bags. Divide the garlic, hot sauce, and thyme evenly between the two bags. Place in water bath and sous vide for 3 hours at 158 ℉. Remove bags from water bath and chill inan ice bath until chicken is cool.

Heat a tall-sided pot of oil to 375 °F. Place the cornstarch in a large mixing bowl. Remove the chicken from the bags and place in the mixing bowl. Toss the chicken in the cornstarch until evenly coated. Let sit for 3 minutes. Add battered chicken to pot and cook 6 to 8 minutes until golden and crispy. Remove the chicken from the pot and place on absorbent paper towels. Sprinkle with kosher salt.

Heat up a large 3-gal pot on medium-high heat. Add olive oil, onions, and carrots and cook until they start to brown. Add the tomato paste and saute until dark red being careful not to burn. Add the tomatoes with their juices to deglaze the pan. Add the garlic, herbs, chili flakes, and water. Simmer for about an hour until the sauce begins to sweeten and become less acidic. Season with salt and pepper.

On a large serving platter, ladle red gravy to cover the bottom of the platter. Arrange the chicken on the serving platter. Sprinkle the chopped parsley over the chicken then top with freshly grated parmesan using a microplane grater. Serve with a side of angel hair pasta.