Yogurt-marinated chicken thighs recipe

Ingredients

• 2 cups whole-milk Greek yogurt
• ¼ cup Sriracha sauce
• 1 teaspoon kosher salt
• 8 boneless, skin-on chicken thighs, pounded ¼ inch thick (ask your butcher to do this)

• 2 cups rice flour
• 2 cups bleached white cake flour, or regular cake flour
• 1 cup cornstarch
• 1 teaspoon fine sea salt
• 1 teaspoon freshly ground black pepper
• Canola or peanut oil, for frying

• 1 cup sherry vinegar
• 1 cup honey
• 1 medium jalapeño or serrano pepper, seeded and finely minced

Marinate the Chicken
1. Combine the yogurt, Sriracha sauce, and salt in a baking dish. Add the chicken to the dish and toss to coat it with the marinade. Cover and refrigerate for at least 2 to and up to 6 hours.
Dredge the Chicken
2. In a baking dish, combine the rice flour, cake flour, cornstarch, salt, and pepper. Remove the chicken from the yogurt mixture, shaking off the excess but not scraping off the residual yogurt. Dredge in the flour mixture, packing on the mixture until completely coated.
Fry the Chicken
3. Prepare a deep fryer or fill a large (at least 6-quart) pot halfway with oil and heat to 325°F. Fry the chicken until crisp and browned, about 10 minutes. Remove the chicken from the heat and drain on paper towels or keep warm in a low oven.
Make the Glaze
4. In a medium saucepan, bring the vinegar, honey, and jalapeño to a boil. Reduce the heat and cook, simmering, until the glaze has thickened enough to coat a spoon, about 10 minutes (the glaze will thicken as it cools).
Make the Vegetables
5. Heat a cast-iron skillet over high heat. Add the okra, onion, and tomatoes in batches and cook until charred, 4 to 5 minutes total. Toss gently in the olive oil and season with salt and pepper.
To Serve
6. Serve the chicken with the vegetables and drizzle the glaze on top.