For the chicken breading, combine flour, corn starch, powdered chicken base, 2 tsp paprika, 3 tsp garlic powder, 1 tbsp salt, and 2 tsp black pepper. Coat the chicken thigh generously with this mixture. Fry the chicken at 350 degrees Fahrenheit for 8 minutes or until it reaches an internal temperature of 165 degrees Fahrenheit.
For the slaw, mix 1 cup purple cabbage, 1 cup red cabbage, 1/2 cup Dukes Mayo, 2 tbsp rice vinegar, 1 tbsp sugar, and 2 tsp salt. For best results, let the slaw sit for at least an hour.
For the hot truffle honey, combine 3 tbsp Truff Hotter Sauce, 2 tbsp honey, 2 tbsp melted salted butter, and 1 tsp Korean chili flakes (if using).
To assemble the sandwich, place the fried chicken on your choice of bun, top with the prepared slaw, drizzle with hot truffle honey, and add thinly sliced fresh jalapeños.
