Ingredients

• 1 x 2kg/4lb 7oz chicken
• cut into 8 portions
• 3 free-range egg whites
• 150g/5¼oz Japanese panko breadcrumbs
• or dried breadcrumbs
• 2 lemons
• zest only
• 1½ tsp cayenne pepper
• 1½ tsp garlic salt
• 1½ tsp dried thyme
• 1½ tsp dried oregano
• 2 tsp cracked black pepper
• 1 tsp sea salt
• vegetable oil
• for deep frying
• 125ml/4½fl oz cider vinegar
• 1 red chilli
• finely chopped
• 1 star anise
• lightly crushed
• 60g/2½oz soft light brown sugar
• 750g/1lb 9oz ripe tomatoes
• quartered
• seeds removed
• ½ tsp salt
• 1½ tsp English mustard powder
• 1 small garlic clove
• peeled
• crushed
• Tabasco sauce
• to taste
• 1 tbsp tomato purée
• 1 tsp cornflour
• mixed with 1 tsp water (optional)
• 2 free-range egg yolks
• 1 tbsp white wine vinegar
• 1 tbsp English mustard
• 200ml/7fl oz rapeseed oil
• 90ml/3½fl oz olive oil
• 2 tbsp cold water
• ½ lemon
• juice only
• 250g/9oz carrots
• peeled
• finely shredded
• 300g/10½oz white cabbage
• finely shredded
• 1 red onion
• peeled
• finely sliced
• 3 tbsp roughly chopped fresh flatleaf parsley

Directions

• Preheat the oven to 180C/160C Fan/Gas 4.
• For the southern fried chicken
• remove the skin from the chicken pieces and slash the flesh with the tip of a sharp knife.
• Lightly whisk the egg whites together in a bowl and add the chicken
• mixing well to coat.
• Place all the breadcrumbs
• lemon zest
• cayenne pepper
• garlic salt
• dried thyme
• dried oregano
• cracked black pepper and sea salt into a bowl and mix until well combined. Dip the chicken pieces in the breadcrumb mixture
• ensuring all of the chicken is well coated.
• Heat the vegetable oil in a deep fat fryer to 170C/338F
• checking the temperature with a digital thermometer. Alternatively
• half-fill a deep
• heavy-based pan with the vegetable oil and heat until a breadcrumb dropped in sizzles and turns golden-brown in 30 seconds. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
• Cook the chicken
• a few pieces at a time
• in the oil for 6-10 minutes (depending on the size of each piece)
• or until golden-brown and crisp
• turning the pieces over occasionally. Remove with a slotted spoon and place onto a baking tray
• then cook the chicken in the oven for 15 minutes
• or until cooked through (the juices should run clear when the chicken is pierced in the thickest part with a skewer). Keep warm.
• For the spicy tomato ketchup
• place the vinegar
• chilli
• star anise and sugar into a heavy-based
• non-reactive pan and bring to a simmer. Add the tomatoes
• then all of the other remaining ketchup ingredients
• apart from the cornflour and water mixture. Bring to the boil
• stirring frequently to prevent the mixture from catching on the bottom of the pan.
• Reduce the heat to a simmer and cook for 30 minutes
• stirring occasionally to ensure the mixture doesn't stick to the bottom of the pan.
• Transfer the ketchup mixture to a food processor and blend to a smooth purée. Strain the mixture through a fine sieve
• discarding any solids.
• If the ketchup is too thin for your liking
• return the ketchup to a clean pan and bring to the boil. Stir in the cornflour and water mixture and cook until thickened to the desired consistency.
• For the coleslaw
• place the egg yolks
• vinegar and mustard into a food processor with a pinch of salt and blend until smooth. With the motor running
• slowly pour in the oils through the feeder
• alternating between them as you go
• until the mixture thickens to the consistency of mayonnaise.
• Whisk in the water and lemon juice and season
• to taste
• with salt and freshly ground black pepper.
• Place the carrots
• cabbage
• onion and parsley into a bowl and add enough mayonnaise to lightly coat.
• To serve
• divide the chicken pieces among four serving plates and spoon the coleslaw alongside. Spoon the tomato ketchup into small ramekins or sauce bowls and serve alongside.