Spicy popcorn chicken

Chop the chicken thighs into bite-size pieces; wash the board and knife straight away in hot soapy water.

In a large mixing bowl mix the chicken with the salt, milk, lemon juice and hot sauce.

Heat about two inches of peanut oil in a flat-bottomed wok over medium heat.

On a large baking sheet set on a scale, mix the flour, cornstarch, black pepper, cayenne, smoked paprika and garlic powder.

Pour a little of the milk mixture into the dredge and mix to make clumps.

Roll the chicken in the flour mixture until well coated, pressing the flour on.

Check the oil is about 325 to 350F with a thermometer; shake off excess flour and drop the chicken in, in two batches to avoid crowding.

Fry about 5 to 7 minutes in total, agitating every minute or so, until deep golden brown.

Move to a metal bowl lined with paper towel to dab off excess oil.

In a heat-safe bowl stir a little of the fry oil with butter, a small pinch of salt, more hot sauce and cayenne.

Drizzle the hot oil over the chicken, toss, and plate with a pickled onion or two.

Serve with a dipping sauce of horseradish, mayo and mustard.