UFO fried chicken sandwich

Cut boneless, skinless chicken thighs into pieces small enough to fit the UFO maker, trimming most of the fat.

Toss the chicken with a little Shaoxing wine (or dry sherry, mirin or soy) to moisten, then salt and pepper; set aside.

Mix the dredge: a couple of cups of cornstarch (or potato starch or flour) with garlic powder, paprika, cayenne (or gochugaru), salt and pepper.

Mix Japanese mayo, gochujang, the juice of half a lime, salt and pepper; toss with a couple of handfuls of angel-hair green cabbage, keeping the slaw fairly wet.

Toss the marinated chicken in the dredge, separating pieces so all get coated, then mix in an egg thoroughly.

Fry a piece at a time in oil at 350F without overcrowding, 4 minutes; drain briefly and remove.

Raise the oil to 375F and fry all the pieces a second time, three and a half to four minutes, until extra crispy.

On the bottom bun, spread slaw away from the edges, build a nest of chicken, add cheese and the top bun.

Center the sandwich in the UFO maker heated to about 400 degrees, press the lid all the way down to seal, and cook one minute.

Cut in half and serve.