Ingredients
For the chicken
2 Cups Lancewood double cream plain yoghurt
1/4 Cup Sriracha sauce (or your favourite chilli sauce)
1 Tablespoon Smoked paprika
2 Tablespoons Garlic powder
8 Chicken drumsticks
3 Cups Cake flour
2 Tablespoons Dried oregano
1 Teaspoon Cayenne pepper
2 Tablespoons Smoked paprika
1 Tablespoon Salt
1 Teaspoon Ground black pepper
Sunflower oil for frying
For the sweet chilli
2 Cups Water
1 Cup White wine vinegar
2 Cups Huletts white sugar
150 Grams Red chilli (Chopped)
2 Garlic cloves (Crushed)
Instructions
In a bowl, mix together the yoghurt, Sriracha sauce, smoked paprika and garlic powder. Add the chicken and toss well to coat – leave to marinade for at least two hours or preferably overnight.
Mix together flour, oregano, cayenne, paprika and salt and pepper.
Take 4 Tbs of the yoghurt marinade and stir into the flour mixture to form large crumb flakes.
Dip each chicken piece into the crumbs to coat well then place the chicken onto a tray and into the fridge for 30 minutes.
Heat the oil (170C), then deep fry the chicken in small batches until golden brown and the chicken is cooked through. Keep the chicken warm in the oven before serving.
For the sweet chilli
Place the water, vinegar and white sugar into a pot, then place onto medium heat and stir until sugar dissolves.
Turn the heat up to high, then simmer until the syrup is reduced by half and thickened.
Stir in the chillies and garlic, then turn the heat off and leave to cool and infuse.
Place into sterilized jars and seal to store.
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