Tatsutage Fried Chicken with Spicy Yuzu Mayonnaise

Name: Tatsutage Fried Chicken with Spicy Yuzu Mayonnaise
Prep time: 50 min
Total time: 4 h 10 min
Yield: 4 servings
Ingredients: 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

Fried Chicken Mayonnaise Chicken Los Angeles Area March Madness Asian Japanese Baking Frying Dinner Party Picnic Condiments Vegetable Oil Ginger Honey Garlic Lunch Flour Winter Comfort Food Fried Food Poultry Main Dish Easy Yuzu

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4 servings Easy

Total: 1 hr 40 mins, plus 2 1/2 hrs marinating time

9 Ratings

Ingredients (16)

For the chicken:

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)

For the yuzu mayonnaise (optional):

2 cups Japanese-style mayonnaise, such as Kewpie
2 tablespoons yuzu juice
2 tablespoons yuzu kosho chile paste

For frying:

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

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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.

Adapted from "Susan Feniger's Street Food: Irresistibly Crispy, Creamy, Crunchy, Spicy, Sticky, Sweet Recipes" by Susan Feniger, Kajsa Alger, and Liz Lachman

Tips for Chicken

Tip

How to Store Chicken

Raw or cooked chicken can be stored in a refrigerator for a few days, though it’s important to prevent raw chicken juices from leaking and contaminating other foods. Ensure that chicken remains in its original packaging (which should be vacuum-sealed or tightly-wrapped) until it is ready to be cooked.

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Next: How to Freeze Chicken

Tip

How to Freeze Chicken

While freezing will make your chicken less tender and juicy, it is the perfect way to store the family-sized pack you bought at Costco last weekend. Remove the chicken from its original packaging and rewrap it tightly using aluminum foil, plastic wrap, or freezer paper. Double wrap if you are planning to store the chicken for more than two months. Ground chicken can last up to three months in the freezer, while chicken pieces can last up to nine.

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Next: How to Thaw Chicken

Tip

How to Thaw Chicken

You should never thaw chicken at room temperature, as it is highly susceptible to bacteria growth. Frozen chicken should either be thawed in the microwave, in the refrigerator, or in cold water (which should be changed every 30 minutes).

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Next: How to Store Chicken

Instructions

For the chicken:

1Combine 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.
2Heat the oven to 350°F and arrange a rack in the middle. Line a baking sheet with aluminum foil; set aside.
3Remove 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°F to 165°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.

For the yuzu mayonnaise:

1Whisk all of the ingredients together in a medium bowl. Cover and store in the refrigerator until ready to serve.

For frying:

1When 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°F on a deep-frying/candy thermometer. Set a wire rack over a second baking sheet; set aside.
2While 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.
3When 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.

Tatsutage Fried Chicken with Spicy Yuzu Mayonnaise

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