16 boneless skinless chicken thighs, cut into halves
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 1/2 tablespoon salt
1/2 tablespoon freshly cracked black pepper
In bowl, stir together soy sauce, vinegar, sugar, garlic, Sriracha and ginger. Add chicken; toss to coat. Cover and store in fridge for 24 hours.
In large bowl, combine flour, baking powder, salt and pepper. Drizzle three tablespoons of excess chicken marinade into flour mixture and stir lightly. (This will create a crunchier coating)
Working a few pieces at a time (using one hand for wet ingredients and one hand for dry ingredients) toss chicken in flour mixture, pressing firmly to coat well. Transfer to clean baking sheet.
Fill cast-iron or heavy bottom skillet with two centimeters of canola oil. Set thermometer into oil and heat to 350F.
Working in batches, fry chicken, flipping every one to two minutes, until deep brown in colour and meat thermometer inserted into thickest part of chicken reads at least 165F, about six to eight minutes. Let drain on rack. Repeat with remaining chicken. Tip: If you remove chicken too early and find that coating goes soggy while resting, return to hot oil for another minute or two.
To serve, arrange chicken onto wooden board or platter. Drizzle with Spicy Garlic Peanut Sauce, extra Sriracha (if desired) and top with curly scallions (if using). For a main course, serve atop stir-fried noodles.