Directions

1. Toss red onion and a pinch of salt in a small bowl to coat; let sit 5 minutes to allow onion to soften slightly. Rinse under running water, then shake off excess water. place onion in a medium bowl and add cabbage, vinegar, and 2 tbsp of oil. Toss to combine and season slaw with salt and pepper
2. Pound chicken thighs with a meat mallet or a rolling pin.
3. Place cornstarch in a shallow bowl. Whisk eggs, mustard, and cayenne in another shallow bowl. Place panic in a third shallow bowl. Working with 2 thighs at a time, season chicken with salt and pepper.Dredge in cornstarch, shaking off excess. Dipe in egg mixture, lettering excess drip back into bowl, then coat in pink, shaking off excess.
4. Heat 2 Tbsp oil in a large skillet over medium-high. Working in batches and adding more oil to skillet between batches if needed, cook chicken thighs until golden brown and cooked through, about 2 minutes per side. Transfer to paper towels to drain.