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soy sauce mirin rice vinegar honey garlic fresh ginger chicken mayonnaise yuzu juice yuzu vegetable oil flour rice flour Furikake kosher salt sparkling water
Viewed: 74 - Published at: 7 years agoIngredients
- 2 cups low-sodium soy sauce
- 1 1/2 cups mirin
- 1/2 cup rice vinegar
- 1/4 cup honey
- 10 medium garlic cloves, thinly sliced
- 1/4 cup peeled and finely chopped fresh ginger (from 1 [3-inch] piece)
- 8 bone-in, skin-on chicken pieces (about 4 pounds)
- 2 cups Japanese-style mayonnaise, such as Kewpie
- 2 tablespoons yuzu juice
- 2 tablespoons yuzu kosho chile paste
- 2 quarts vegetable oil
- 1 3/4 cups all-purpose flour
- 1/3 cup rice flour
- 2 tablespoons furikake
- 1/2 teaspoon kosher salt
- 1 1/4 cups sparkling water
Method
- Combine the soy sauce, mirin, vinegar, honey, garlic, and ginger in a large, nonreactive bowl.
- If using chicken breasts, cut them in half.
- Add all of the chicken pieces to the marinade and toss to coat.
- Cover the bowl with plastic wrap and refrigerate for at least 2 1/2 hours, or overnight.
- Heat the oven to 350 degrees F and arrange a rack in the middle.
- Line a baking sheet with aluminum foil; set aside.
- Remove the chicken pieces from the marinade, letting the excess drip off, and arrange them skin-side up on the prepared baking sheet.
- Bake until an instant-read thermometer inserted into the thickest chicken piece reads 160 degrees F to 165 degrees F and the meat near the bone is no longer pink, about 30 to 40 minutes.
- Remove the baking sheet to a wire rack and let the chicken cool to room temperature, about 20 minutes.
- (The chicken can be stored in the refrigerator for up to 1 day at this point.)
- Meanwhile, make the yuzu mayonnaise, if using.
- Whisk all of the ingredients together in a medium bowl.
- Cover and store in the refrigerator until ready to serve.
- When the chicken is ready, heat the oil in a Dutch oven or a large, heavy-bottomed pot over medium-high heat until it reaches 350 degrees F on a deep-frying/candy thermometer.
- Set a wire rack over a second baking sheet; set aside.
- While the oil is heating, place 1 cup of the all-purpose flour in a shallow dish; set aside.
- Whisk together the remaining all-purpose flour, rice flour, furikake, and salt in a medium bowl.
- Slowly whisk in the sparkling water until you have a light, smooth batter; set aside.
- When the oil is ready, coat 3 of the chicken pieces with the reserved flour and shake off the excess.
- Dip each piece in the batter, let the excess drip off, and place in the oil.
- Fry, turning occasionally, until golden brown and crispy, about 8 to 10 minutes.
- Using a slotted spoon or spider, remove the chicken to the rack on the prepared baking sheet.
- Repeat with the remaining chicken pieces.
- Serve immediately with the yuzu mayonnaise, if using.
