Ingredients
1/2 c. sake
6 tbsp. light soy sauce
1/4 c. garlic
1/4 c. ginger
1/4 c. mirin (sweet rice wine)
6 boneless, skinless chicken thighs
peanut oil
2 1/2 c. all-purpose flour
1/2 c. rice flour
1 nori furikake
1 tsp. kosher salt
1/2 tsp. baking soda
1 3/4 c. club soda or sparkling water
1 egg
1/2 c. Kewpie mayonnaise
1 1/2 tbsp. yuzu kosho
1/2 tsp. lemon juice
Preparation
Step 1To make chicken: In a wide, shallow dish, whisk together sake, soy sauce, garlic, ginger, and mirin. Add chicken, cover, and refrigerate, turning occasionally, 6 to 8 hours. (You can also marinate overnight.)Step 2Preheat oven to 350°. Remove chicken, pat dry, and roast on a greased baking sheet, flipping once, until just cooked through, about 20 minutes; let cool.Step 3Pour oil into a large pot to reach a depth of 2 inches and heat over medium-high until oil registers 350° on a thermometer.Step 4Meanwhile, put 1 cup all-purpose flour into a wide, shallow dish. In a large bowl, whisk together remaining 1 1/2 cups all-purpose flour, rice flour, furikake, salt, and baking soda. Add club soda and beaten egg; whisk to make a batter.Step 5Dredge half the chicken pieces in flour, then dip in batter, shaking off any excess. Carefully drop chicken into oil and fry, turning once, until golden brown, 4 to 5 minutes; transfer to a paper-towel-lined plate to drain. Repeat with remaining chicken; garnish with furikake and serve hot.Step 6To make sauce: Mix ingredients together. Serve as a dipping sauce for fried chicken.
