SPICY CHICKEN THIGHS RECIPES RECIPES

Steps:

• In a large bowl, whisk to combine the vinegar, ginger, honey, and olive oil
• Season with a pinch of salt and a twist of pepper
• Add the cabbage, carrot, jalapeno, and scallion and toss to combine
• Add the sesame seeds and refrigerate the slaw until needed
• In a gallon-size zip-top bag, add ½ cup of the cornstarch, 1 teaspoon of the baking powder, and a pinch of salt and shake to blend
• Season both sides of the chicken with a few pinches of salt and twists of pepper
• Dredge the chicken thighs in the cornstarch, making sure to coat all sides well
• Shake off the excess
• Place the chicken on a wire rack set in a sheet pan and refrigerate, uncovered, at least 2 hours and up to overnight
• Pour 4 inches of peanut oil in a deep fryer or deep heavy-bottomed pot
• Set over medium-high heat and heat oil to 360°F
• In a large bowl, combine the rice flour, turmeric, remaining ¼ cup cornstarch, remaining ½ teaspoon baking powder, the paprika, and a pinch of salt and whisk to blend
• Add the vodka and water or seltzer and stir until no lumps remain
• Let stand for 1 minute
• When the oil is hot, dip the chicken into the batter and allow the excess to drip off
• Carefully add it to the oil and cook until lightly golden brown and crispy, about 6 minutes
• Remove using a slotted spoon and drain on a plate lined with paper towels
• Season with a few pinches of salt
• Serve immediately with the slaw

Steps:

• Heat oven to 200C/180C fan/gas 6. Slash each piece of chicken 3 times, so the marinade can really flavour the meat. Pour over the sauce and leave in the fridge to marinate, if you have time. If not, mix well and arrange, skin-side up, in a roasting tin. Cook for 30 mins, then increase heat to 220C/200C fan/gas 7 and cook for about 15 mins more until the skin is crispy and golden.
• When the chicken is almost ready, heat the oil in a frying pan. Cook the peppers and white parts of the spring onions for 5 mins. Tip in the purée and paprika, stir, then add the rice, breaking up with a wooden spoon so all the grains are coated well. Use a high heat and scrape any that sticks off the bottom so you get some soft and some crispy parts. Heat until piping hot. Scatter the green parts of the spring onion on top and serve with the chicken, and some vegetables or salad, if you like.