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One of the challenges of traditional fried chicken is achieving the balance of fully cooked chicken with a perfectly browned, crispy coating. This recipe for Asian-style fried chicken from Chef Susan Feniger of Street restaurant in Los Angeles (now closed) makes it easy by starting with baked marinated chicken. When you’re ready to fry, just dip the cooked chicken in a rice-flour batter and deep-fry for a few minutes until the outside is crispy. It’s perfect party food: It fries quickly, and the coating stays crispy even at room temperature. Dip it in spicy yuzu mayonnaise or any other kind of tangy dipping sauce.
What to buy: Yuzu juice can be found in the ethnic aisle or freezer section of well-stocked gourmet or ethnic grocery stores, or you can buy it online.
Yuzu kosho chile paste is a fermented mixture of yuzu zest, chile peppers, and salt.
If you can’t find the ingredients for the yuzu mayonnaise, a good substitute is to mix together 2 cups mayonnaise, 2 roasted and minced serrano chiles, 4 teaspoons lime juice, and 1 teaspoon kosher salt.
White rice flour is produced from long-grain rice and is gluten-free. Do not purchase sweet rice flour, also known as glutinous rice flour or mochiko; it is produced from sticky rice grains and will not yield the same results.
Furikake, a Japanese seasoning blend, can be found at most well-stocked and gourmet grocery stores, or online.
For the yuzu mayonnaise:
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