AT A GLANCE
|01||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).|
|02||For coleslaw, combine ingredients in a bowl and season to taste.|
|03||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.