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1
To make the cabbage slaw, trim the bottom of the cabbage leaves.
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2
Cut the leaves in half and slice the bottom half into 1/4-inch-wide slices.
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3
Then cut the top leafy halves into 2-inch-wide pieces.
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4
Combine all the cabbage in a bowl and submerge in cold water to wash.
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5
Drain well and place in a bowl.
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6
Add the carrots, scallions, onion, and salt and mix well (the salt will remove excess moisture from the vegetables).
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7
Let sit at room temperature for 20 minutes.
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8
Meanwhile, prepare the chicken.
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9
Using a sharp knife, separate the thighs from the drumstick by cutting between the joint.
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10
Cut the thigh in half lengthwise along the bone.
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11
Using a cleaver, chop the piece with the bone in half, resulting in 3 similar-size pieces.
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12
Also use the cleaver to cut the drumstick in half.
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13
Repeat with the remaining chicken.
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14
You should have 20 pieces of chicken when done.
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15
Place the chicken in a shallow pan and set aside.
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16
To prepare the marinade, combine all the marinade ingredients in a bowl and mix well.
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17
Pour the marinade over the chicken and coat well using your hands.
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18
There should be just enough marinade to coat the chicken.
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19
Cover and refrigerate for at least 20 minutes, or up to 2 hours.
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20
To finish the slaw, rinse it in cold water three times and strain.
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21
Squeeze the slaw between your hands in small batches to remove all the excess water and place in a dry bowl; the cabbage should be wilted.
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22
Add the tobanjan, vinegar, soy sauce, nam pla, and chili oil.
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23
Mix well and refrigerate until ready to use.
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24
To finish the chicken, line a shallow tray with paper towels and set aside.
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25
Heat the vegetable oil (or as much as you need for a 3-inch depth) in a heavy-bottomed pot over medium-high heat until the oil reaches 325F, or fill a deep fryer and set the temperature to 325F.
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26
Place the potato starch in a large bowl and gently toss each piece of chicken until lightly coated.
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27
Carefully place half the chicken in the hot oil, being careful not to splatter.
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28
Cook until the chicken is nicely browned and begins to rise to the surface, 9 to 11 minutes.
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29
Once the chicken is cooked through, remove it from the oil using tongs and place on the paper towellined tray.
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30
Toss with the kosher salt while still hot.
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31
Repeat with the second batch of chicken.
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32
While the chicken is cooking, prepare 4 appetizer plates by placing 1/2 cup of the leafy greens in one corner.
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33
Add 1/3 cup slaw to the center of the plate and set 2 lime wedges next to it.
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34
Top with 5 pieces of hot chicken and serve immediately.
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35
The frying oil can be reused.
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36
When finished frying the chicken, allow it to sit at room temperature until it has cooled completely, then strain through a fine-mesh sieve into a sealable container and store in the refrigerator for several months.
