SUNDAY DINNER

This Fried Chicken and Cole Slaw looks so damn good. I CURSE SFGate for the recipe they have in today's edition. Now I HAVE to make it.

The coleslaw
4 tablespoons mayonnaise
2 tablespoons lime juice
-- Kosher salt, to taste
-- Black pepper, to taste
-- Pinch sugar, to taste
1 pound green cabbage, finely shredded
1/8 teaspoon sesame oil, or to taste, if desired

The chicken
1 pound boneless, skinless chicken, white and/or dark meat
2 tablespoons lime juice
1 tablespoon Asian fish sauce
1 teaspoon soy sauce
2 tablespoons water

The batter
-- Oil for frying (see Note)
2 tablespoons cornstarch
2 tablespoons all-purpose flour
3/8 teaspoon garlic granules or 1/2 teaspoon garlic powder, to taste
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1/4 cup cold pilsner-style beer

For the coleslaw: A few hours or the day before serving, whisk together mayonnaise, lime juice, salt and pepper in a large bowl, adding a pinch of sugar to balance. Add the cabbage, and toss until well coated. Taste and add sesame oil, if desired. Refrigerate until ready to serve. If you want the coleslaw very crunchy, make it just a couple hours before serving.

For the chicken: Trim the chicken of excess fat then cut it into large cubes (about 1 1/2 inches). Place the cubes in a Ziploc bag and pour in the lime juice, fish sauce, soy sauce and water; briefly massage into the chicken, remove as much air from the bag as possible, and seal. Refrigerate 2 to 2 1/2 hours, turning at least once.

To cook: Remove the chicken from refrigerator about 20 to 30 minutes before cooking. Pour enough oil into a medium pot to generously submerge a single layer of chicken, about 1 1/2 inches of oil. Heat over medium-high heat to 345°-350°. Meanwhile, drain the chicken, pat dry with paper towels and set aside. In a bowl, whisk together the cornstarch, flour, garlic, salt and pepper. Stir in the beer to make a thin, pancake-like batter.

Dip the chicken into the batter, a few pieces at a time, letting the excess drip off, then carefully place the chicken into the oil. Turn pieces occasionally and fry until golden brown and cooked through, about 3 minutes. Drain on paper towels. Keep warm in a low oven until all the chicken is cooked.

Sprinkle the coleslaw with cayenne or paprika, if desired, and serve with chicken.

Note: Using a greater volume of frying oil helps the temperature remain constant as you add the chicken. For best results, adjust the heat and amount of chicken you cook in each batch so the oil temperature stays as close to 345°-350° as possible.