4 pieces boneless chicken thighs (skin on or off is fine)
¾ cup (6 oz) Marion’s Kitchen Smoky Sriracha + Lime Asian Steakhouse Marinade (use my store locator to find out where to buy)
3 tbsp vodka (optional)
3 cups (13.32 oz) plain flour (all-purpose flour)
vegetable oil for deep frying
1 tsp chilli flakes (optional)
sweet chilli sauce to serve
Honey sesame coleslaw:
4 tbsp apple cider vinegar
2 tbsp honey
2 tbsp sesame oil
2 tsp black or white sesame seeds
2 cups (7 oz) finely shredded white cabbage
2 cups (7 oz) finely shredded red cabbage
1 small carrot, finely julienned or coarsely grated
½ cup (2 oz) finely sliced spring onion (scallions)
Place the chicken, Smoky Sriracha + Lime Marinade and vodka in a large bowl. Set aside to marinate overnight or at least 10 minutes.
For the honey sesame coleslaw, whisk together the apple cider vinegar, honey, sesame oil and sesame seeds. Combine with remaining coleslaw ingredients just before serving.
To prepare the chicken for cooking, place the flour in a large bowl or tray. Pour the chicken and the marinade into the flour. Mix and push the crumbly bits of flour so they stick to the outside of the chicken to form a craggly, bumpy coating.
Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. Once the oil is hot (320°F or 170°C or when a wooden spoon dipped into the oil forms small little bubbles), add half the chicken pieces and cook for 8-10 minutes or until golden brown and cooked through. Drain on paper towel and sprinkle with sea salt and chilli flakes if using. Repeat with the remaining chicken.
Serve the chicken with a sweet chilli dipping sauce and the honey sesame coleslaw.