How to Cook Japanese Fried Chicken With Yuzu Mayo
Serves: 4
Preparation time: overnight
Cooking time: 20 mins
Ingredients needed to make Japanese Fried Chicken With Yuzu Mayo:
For the chicken:
- 8 boneless chicken pieces, skin on and sliced into halves
- 3’’ fresh ginger, peeled and finely chopped
- 10 garlic cloves, thinly sliced
- ½ cup rice vinegar
- 1 ½ cup mirin
- 2 cups low- sodium soy sauce
- ¼ cup honey
For the yuzu mayo:
- 2 cups Japanese style mayonnaise
- 2 tsp yuzu kosho chile paste
- 2 tbsp yuzu sauce
For frying:
- 1/3 cup rice flour
- 1 ¾ cup all purpose flour
- 1 ¼ cup sparkling water
- 2 tbsp furikake
- 2 quarts vegetable oil
- ½ tsp kosher salt
Cooking instructions for Japanese Fried Chicken With Yuzu Mayo:
- To cook the chicken, whisk the mirin, honey, soy sauce, vinegar, ginger as well garlic together in a large glass bowl until well combined.
- Place the chicken pieces into the bowl and toss them together to coat well with the marinade.
- Place a lid on top and leave it in the fridge overnight or for at least a couple of hours to marinate.
- Place a rack midway within the oven and warm it up to 350 degrees F.
- Spread a sheet of aluminum foil across a baking sheet and set aside.
- Lift the chicken from the marinade, allowing any excess of it to trickle off, and place them on the lined sheet, with their skin-side facing up.
- Bake them in the oven for half an hour or until their internal temperature rises up to 165 degrees F.
- Transfer them to a wire rack and set aside for about 20 minutes to cool.
- Meanwhile to make the yuzu mayo, dump all its ingredients in a bowl and beat them together until they blend thoroughly.
- Place a lid on top and refrigerate until the time of serving arrives.
- To fry the chicken, pour oil in a Dutch oven and heat it up to 350 degrees F over moderately high heat.
- Place a wire rack on another baking sheet and keep it aside.
- Spread a cup of all purpose flour across a plate and set aside.
- Place rest of the flour in a medium mixing bowl, along with rice flour, a dash of salt and furikake and stir them together until well combined.
- Pour in the sparkling water in a steady stream while beating it into the mixture until all of it is used up to form a smooth batter.
- Dredge the chicken pieces on either side with the flour and lower them, one at a time, into the batter.
- Allow the extra batter to trickle off, if any and drip them into the hot oil to fry for about 10 minutes in batches, until they turn crispy golden brown.
- Drain them out using a slotted spoon, onto the wire rack and set aside until all the fried chicken are ready.
- Serve warm alongside the yuzu mayo dip.
Image credit: Wikimedia Commons
