Directions

• In a medium bowl, mix the cabbage and carrots. Season with the salt and sugar and toss to coat. Mix in the lime juice and vinegar. Let marinate while making the chicken.
• In a small or mini food processor, blend the cilantro, lime juice, chiles, garlic, cumin, turmeric, Kashmiri chile powder, if using, ginger, and salt into a thick paste, adding a teaspoon or two of water if needed to help the mixture blend smoothly, but so much that it becomes runny. Transfer to a bowl, add the chicken, and turn to coat. Cover and refrigerate for at least 30 minutes (and up to 5 hours).
• Preheat the oven to 200°F. Set a wire rack inside a rimmed baking sheet. Heat 1/2 inch oil in a large cast-iron skillet until a deep-fry or instant thermometer registers 330°F.
• In a medium bowl, beat the eggs until blended and fluffy, about 30 seconds. Place the flour in another medium bowl. Working in two batches, dredge the chicken in the flour to coat, then shake off any excess. Coat the chicken in the beaten egg, allowing excess egg to drip back into the bowl.
• Gently and carefully lower the chicken into the hot oil. Cook, basting top of chicken several times with hot oil, until bottom is golden and crisp, about 3 minutes. Carefully flip chicken pieces and continue cooking and basting until chicken is golden and crispy, and an instant-read thermometer inserted into thickest part of thighs reads 160°F, about 3 minutes longer. Transfer chicken to the prepared wire rack and keep warm in the oven while cooking the remaining chicken. Serve the chicken with fresh sprigs of cilantro, sliced red onion, and the slaw.