Ingredients:

For the Chicken:

• 3 pounds bone-in chicken thighs

• 2 Tbsp. Umamier Spice Blend

• 2 cups canola oil

• 2 cups potato starch

• Salt to taste

• 2 tsp. Togarashier Spice Blend

For the Slaw:

• 1 head savoy or Napa cabbage, thinly sliced

• 1 medium carrot, shredded

• 1 red onion, thinly sliced and rinsed in cold water to crisp

• Fresh chopped cilantro to garnish

• 2 Tbsp. grated fresh ginger

• 1 shallot, minced

• ¼ cup seasoned rice vinegar

• Pinch of salt and freshly ground pepper 

• 1 cup mayonnaise, preferably Japanese Kewpie brand

• 1 Tbsp. sambal chili paste or sriracha 

• 2 tsp. toasted sesame oil

*Click on the spice(s) for more suggested uses

Directions:

For the Chicken:

• Toss the chicken with Umamier to coat. Wrap and refrigerate at least four hours or, better yet, overnight.

• Preheat oven to 325˚F.

• Heat the oil in a large cast iron skillet, Dutch oven or heavy bottomed pan over medium heat. You are looking for an oil temperature of 325 - 350˚F. Dredge the chicken in the potato starch to coat.

• Working in two batches, fry the chicken for approximately 6 minutes per side. Keep the oil bubbling gently. Remove the first batch and hold on a sheet pan in the oven. Repeat process with the second batch.

• When the second batch of chicken is in the oven, re-fry the first batch for an additional minute per side to fully brown and crisp.

• Toss the finished chicken with salt to taste and one tsp. of Togarashier per batch. Repeat with second batch and serve with lots of napkins.

For the Slaw:

• Place pre-cut vegetables in a large salad or mixing bowl. In a separate bowl, whisk all of the vinaigrette ingredients together. 

• Toss the slaw with the vinaigrette and taste. Adjust seasoning, adding more salt, chili sauce or vinegar to suit your taste. Refrigerate the slaw for at least one hour. 

• Serve well chilled and garnished with the fresh cilantro and a sprinkling of Togarashier.