Method

In a large bowl, mix 500ml buttermilk and 3 tbsp sriracha. Add chicken thighs, ensuring they're fully submerged. Cover and refrigerate for at least 30 minutes.

In a tray, combine 600g self-raising flour and 100g medium curry powder. Mix thoroughly and set aside.

Then make the coleslaw. Finely chop 1/4 red cabbage, 1/2 onion and 1/2 bunch coriander. Add to a bowl with 3 tbsp mayonnaise, juice of 1/2 lime and salt and pepper. Mix well and chill.

Then make the satay sauce. In a medium-hot pan, add 5 tbsp ManiLife Deep Roast Crunchy Peanut Butter and 1 tin of coconut milk. Stir until combined, then add 3 tbsp soy sauce, 2 tbsp honey, 2 tbsp curry powder and the juice of 1 lime. Let it bubble gently on a low heat until smooth and creamy.

Now fry the chicken. Take your chicken out the marinade and let excess liquid drip off. Coat in the flour mix, pressing it firmly to stick and let it rest for 10 minutes while you heat the oil. Heat the oil to 180C and fry the chicken in batches (2 at a time). Fry until golden brown and ensure internal temperature reaches 74C.

Slice your bread and bake at 180C for 6 minutes until lightly crisp. Then add the fried chicken to a bowl of warm satay sauce and flip each piece until well coated.

Finally, stack it all up like this: bottom slice of toasted bread, ManiLife Deep Roast Smooth Peanut butter, strawberry jam, 3 pieces of fried chicken, coleslaw, repeat if you're stacking high and finish with more peanut butter and jam on the top slice. Enjoy!