Tatsutage Fried Chicken with Spicy Yuzu Mayonnaise
- 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
- Produce
- Ginger, fresh (1/4 cup)
- Meat
- Chicken pieces (about 4 pounds), bone-in skin-on (8)
- Condiments
- Japanese-style mayonnaise (2 cups)
- Mirin (1 1/2 cups)
- Rice vinegar (1/2 cup)
- Soy sauce, low-sodium (2 cups)
- Yuzu kosho chile paste (2 tablespoons)
- Cooking & Baking
- All-purpose flour (1 3/4 cups)
- Garlic cloves, medium (10)
- Honey (1/4 cup)
- Kosher salt (1/2 teaspoon)
- Rice flour (1/3 cup)
- Vegetable oil (2 quarts)
- Pasta & Grains
- Furikake (2 tablespoons)
- Drinks
- Sparkling water (1 1/4 cups)
- Yuzu juice (2 tablespoons)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published October 30, 2012 (2 months ago).
47 people saved this recipe.
