For deep-frying:vegetable oil4chicken thigh fillets (about 200gm each; see note)60 ml(1/4 cup) light soy sauce50 mlShaoxing wine150 gm(1 cup) plain flour1 tsp eachfinely ground white pepper and onion powder8 sliceswhite bread, butteredTo serve:hot sauce (we used Frank’s Red Hot Sauce)Coleslaw400 gmwhite cabbage, shredded75 gm(¼ cup) whole egg mayonnaise½Spanish onion, thinly sliced¼ cupthinly sliced basil leaves
Heat oil to 160C in a deep saucepan. Combine chicken, soy sauce and Shaoxing wine in a bowl and marinate for 5 minutes. Combine flour, pepper and onion powder in a bowl with a good pinch of sea salt flakes. Dip chicken into flour mixture, then return to marinade to coat. Repeat to coat thickly. Deep-fry in batches (be careful; hot oil will spit) until chicken is golden and crisp (7-10 minutes).
For coleslaw, combine ingredients in a bowl and season to taste.
Top half the buttered bread slices with fried chicken and coleslaw, season to taste with hot sauce, sandwich with remaining bread and serve.
Note If the chicken fillets are uneven in
thickness, slice the thickest partway through and butterfly them so
they cook evenly.