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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.
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2
Preheat the oven to 350u00b0F. Spray a baking sheet with olive oil spray.
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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.
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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.
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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.
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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.
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7
Serve immediately, with the spicy yuzu mayonnaise alongside.
