Susan Feniger'S Tatsutage Fried Chicken With Spicy

Name: Susan Feniger'S Tatsutage Fried Chicken With Spicy Yuzu Mayonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups low-sodium soy sauce; 1 1/2 cups mirin (rice wine); 1/2 cup rice wine vinegar; 1/4 cup honey, warmed; 10 cloves garlic, peeled and sliced; 1 (3-inch) piece fresh ginger, peeled and chopped; 1 (4-pound) whole chicken, cut into 8 pieces; Olive oil spray; 3/4 cup all-purpose flour, plus more for dredging; 1/3 cup rice flour; 2 tablespoons furikake; 1/2 teaspoon kosher salt; 1 1/4 cups sparkling water; Canola oil, for frying; , for serving

Servings: persons

2 cups low-sodium soy sauce
1 1/2 cups mirin (rice wine)
1/2 cup rice wine vinegar
1/4 cup honey, warmed
10 cloves garlic, peeled and sliced
1 (3-inch) piece fresh ginger, peeled and chopped
1 (4-pound) whole chicken, cut into 8 pieces
Olive oil spray
3/4 cup all-purpose flour, plus more for dredging
1/3 cup rice flour
2 tablespoons furikake
1/2 teaspoon kosher salt
1 1/4 cups sparkling water
Canola oil, for frying
, for serving

1
In a large bowl, combine the soy sauce, mirin, rice wine vinegar, honey, garlic, and ginger. Add the chicken pieces and toss to coat them with the marinade. Cover the bowl, set it in the refrigerator, and let the chicken marinate for 2 1/2 hours.
2
Preheat the oven to 350u00b0F. Spray a baking sheet with olive oil spray.
3
Remove the chicken pieces from the marinade and arrange them, skin side up, on the prepared baking sheet. Bake for 30 minutes, or until the juices run clear when the chicken is poked with the tip of a knife. Transfer the chicken to a plate and set it aside to cool while you prepare the batter.
4
In a medium bowl, whisk together the all-purpose flour, rice flour, furikake, and salt. Slowly whisk in the sparkling water until you have a light, smooth batter.
5
Fill a 5- to 6-inch-deep heavy-bottomed pot with enough canola oil to reach halfway up the sides. (Remember, the oil will expand and rise as it heats.) Heat the oil over medium heat for 4 to 5 minutes, or until a drop of batter floats immediately and a deep-frying thermometer registers 350u00b0F.
6
Put some all-purpose flour in a shallow bowl. Coat each piece of chicken with the flour, tapping off any excess, and then dip the floured chicken in the batter. Working in batches, drop the battered chicken into the hot oil and fry for 2 to 3 minutes, until golden brown. Remember, the chicken is already cooked-you are simply frying to create a crispy shell. Remove the chicken from the oil and drain it on paper towels.
7
Serve immediately, with the spicy yuzu mayonnaise alongside.

305

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups low-sodium soy sauce, 1 1/2 cups mirin (rice wine), 1/2 cup rice wine vinegar, 1/4 cup honey, warmed, and more.

Yes, Susan Feniger'S Tatsutage Fried Chicken With Spicy Yuzu Mayonnaise falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Susan Feniger'S Tatsutage Fried Chicken With Spicy Yuzu Mayonnaise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions