Cooking Instructions
1.
Season
Tyson® Chicken Thighs (8)
with
Fine Sea Salt (1/2 tsp)
.
2.
Season the
Corn Starch (2 cups)
and
All-Purpose Flour (2 cups)
mixture with
Fine Sea Salt (1/2 tsp)
. Coat the chicken in the mixture.
3.
Fry the chicken in
Frying Oil (as needed)
at 365 degrees F (185 degrees C) for 7-8 minutes or till golden brown. Set aside.
4.
Place
McCormick Culinary® Sriracha Seasoning (1 cup)
in a bowl and pour 1 cup of hot frying oil all over the spices.
5.
Place chicken in sriracha oil and toss carefully to coat.
6.
Mix the
Fish Sauce (4 fl oz)
and
Limes (3)
.
7.
Toss the
Green Cabbage (1 cup)
,
Baby Red Radish (2)
,
Fresh Cilantro (1/2 cup)
, and
Fresh Mint (1/2 cup)
in the mixture.
8.
Plate Sriracha-spiced Louisiana hot chicken in the middle of the plate and garnish with slaw.