The Hot Chick

Meanwhile, drain the halloumi, then cut it into 2 slices per person (see ingredients for amount). Place them into a small bowl of cold water and leave to soak. 

In a medium bowl, combine three quarters of the cider vinegar with the olive oil for the dressing (see pantry for amount). Season with salt and pepper. Set aside.

In a small bowl, combine the sriracha, honey, remaining cider vinegar, half the Cajun spice mix and the water for the sauce (see pantry for amount). Set your hot honey aside. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

In a medium bowl, combine the cornflour, salt (see pantry for amount) and remaining Cajun spice mix (add less if you'd prefer things milder).

Add the chicken thighs to the bowl and toss to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the halloumi and fry until golden, turning frequently, 4-5 mins.

Once the halloumi is cooked, transfer to a plate and cover with foil to keep warm.

Return your (now empty) frying pan to high heat with a generous drizzle of oil.

Once hot, carefully lay the chicken into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 12-14 mins total. Turn every 2-3 mins and adjust the heat as necessary. Discard any cornflour left in the bowl. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, add the hot honey glaze to the pan. Turn down the heat to medium and simmer until sticky, 2-3 mins. Remove the pan from the heat and turn the chicken to coat it in the glaze.