This recipe was created for Club House for Chefs by: Kristelle Anne Gerardo, Jaeho Kim, Mihyun Kim and Minkyung Koo of George Brown College.
For the Piri Piri Fried Chicken: Preheat deep fryer to 250-300◦F and oven 350F◦. Trim the chicken thighs removing small amount of fat. Leave skin on.
For Piri Piri Fried Chicken Marinade: In a large bowl, combine buttermilk, Club House Piri Piri Seasoning, Club House Ancho Chili Pepper, Club House Pink Peppercorns, Club House Sea Salt French Mediterranean and Club House Garlic Powder, Club House Onion Powder, Club House Oregano, Club House Thyme and Club House Rosemary. Place all the trimmed chicken thighs in the marinade liquid in the fridge overnight.
For the Piri Piri Fried Chicken Breading: In a large bowl, combine the potato starch, Club House Piri Piri Seasoning, Club House Sea Salt, French Mediterranean and Club House Black Pepper. Place the marinated chicken thighs in the deep fryer and fry them until golden brown colour. Transfer the fried chicken thighs to the oven until internal temperature reaches 165◦F. Rub the fried chicken thighs in the Club House Piri Piri Seasoning with Club House Sea Salt, French Mediterranean for seasoning.
For the Honey Garlic Sauce: In a saucepan add water, soy sauce, sugar, maple syrup, oyster sauce, chopped garlic, and ginger. Bring to a boil at medium high heat. When the sauce is boiling, reduce to low heat, add white wine and combine. Add corn starch water if needed. Continue to boil until shiny and a bit sticky. Reserve for use.
For the Tangy Slaw Dressing: Combine all the ingredients and reserve for use.
For the Tangy Slaw: Wash vegetables. Peel the carrots and daikon. Deseed the cucumbers. Cut all vegetables. Mix slaw with dressing and reserve for use.
For Serving: Place Piri Piri Fried Chicken on plate and drizzle with honey garlic sauce. Add tangy slaw on the side and garnish with honey soaked peeled orange, parsley and lime wedge.