Mix all marinade ingredients, add chicken, and refrigerate for at least 4 hours or overnight
Combine dry coating ingredients and add a bit of marinade to create small flour clumps
Coat chicken evenly, pressing gently so the flour sticks well
Heat oil to 170–175°c and fry for 4–6 minutes until golden and crispy, then drain on a wire rack
Mix cane's sauce ingredients and chill for 1 hour before serving
