Cooking Instructions
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Step 1
Season
Boneless, Skinless Chicken Thighs (8)
with
Fine Sea Salt (1/2 tsp)
.
Step 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.
Step 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.
Step 4
Place
Sriracha Seasoning (1 cup)
in a bowl and pour 1 cup of hot frying oil all over the spices.
Step 5
Place chicken in sriracha oil and toss carefully to coat.
Step 6
Mix the
Fish Sauce (4 fl oz)
and
Lime Juice (3)
.
Step 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.
Step 8
Plate Sriracha-spiced Louisiana hot chicken in the middle of the plate and garnish with slaw.
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