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

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

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.

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.