Fried Chicken Thighs With Spicy Slaw | Gluten-Free Fried Chicken Recipe | Michael Symon

In a large bowl, whisk to combine the vinegar, ginger, honey, and olive oil. Season with a pinch of salt and a twist of pepper. Add the cabbage, carrot, jalapeno, and scallion and toss to combine. Add the sesame seeds and refrigerate the slaw until needed.  

In a gallon-size zip-top bag, add ½ cup of the cornstarch, 1 teaspoon of the baking powder, and a pinch of salt and shake to blend. Season both sides of the chicken with a few pinches of salt and twists of pepper. Dredge the chicken thighs in the cornstarch, making sure to coat all sides well. Shake off the excess. Place the chicken on a wire rack set in a sheet pan and refrigerate, uncovered, at least 2 hours and up to overnight.  

Pour 4 inches of peanut oil in a deep fryer or deep heavy-bottomed pot. Set over medium-high heat and heat oil to 360°F.  

In a large bowl, combine the rice flour, turmeric, remaining ¼ cup cornstarch, remaining ½ teaspoon baking powder, the paprika, and a pinch of salt and whisk to blend. Add the vodka and water or seltzer and stir until no lumps remain. Let stand for 1 minute. 

When the oil is hot, dip the chicken into the batter and allow the excess to drip off. Carefully add it to the oil and cook until lightly golden brown and crispy, about 6 minutes. Remove using a slotted spoon and drain on a plate lined with paper towels. Season with a few pinches of salt.  

Serve immediately with the slaw.