Susan Feniger's Tatsutage Fried Chicken with Spicy Yuzu Mayonnaise

Name: Susan Feniger's Tatsutage Fried Chicken with Spicy Yuzu Mayonnaise
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 4
Cuisine: Southern
Ingredients: 4 servings Canola oil, for frying; 177 milliliters all-purpose flour, plus more for dredging; 3 inches fresh ginger, peeled and chopped; 10 cloves garlic, peeled and sliced; 59 milliliters honey, warmed; 1 teaspoons kosher salt; 473 milliliters low-sodium soy sauce; 355 milliliters mirin (rice wine); 79 milliliters rice flour; 118 milliliters rice wine vinegar; 296 milliliters sparkling water; 2 kilograms whole chicken, cut into 8 pieces; 4 servings Spicy Yuzu Mayonnaise, for serving

Susan Feniger's Tatsutage Fried Chicken with Spicy Yuzu Mayonnaise might be just the main course you are searching for. This recipe serves 4. One serving contains 898 calories, 51g of protein, and 35g of fat. This recipe covers 28% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free diet. A mixture of kosher salt, flour, soy sauce, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the rice wine vinegar you could follow this main course with the Red Velvet Mug Cake as a dessert. From preparation to the plate, this recipe takes approximately 4 hours. This recipe is typical of Southern cuisine.

Instructions

In a large bowl, combine the soy sauce, mirin, rice wine vinegar, honey, garlic, and ginger.

Ingredients you will need

Rice Vinegar

Soy Sauce

Garlic

Ginger

Honey

Mirin

Equipment you will use

Bowl

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.

Ingredients you will need

Chicken Pieces

Marinade

Whole Chicken

Equipment you will use

Bowl

Preheat the oven to 350°F. Spray a baking sheet with olive oil spray.

Ingredients you will need

Olive Oil Spray

Equipment you will use

Baking Sheet

Oven

Remove the chicken pieces from the marinade and arrange them, skin side up, on the prepared baking sheet.

Ingredients you will need

Chicken Pieces

Marinade

Equipment you will use

Baking Sheet

Bake for 30 minutes, or until the juices run clear when the chicken is poked with the tip of a knife.

Ingredients you will need

Whole Chicken

Equipment you will use

Oven

Knife

Transfer the chicken to a plate and set it aside to cool while you prepare the batter.

Ingredients you will need

Whole Chicken

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.

Ingredients you will need

All Purpose Flour

Sparkling Water

Rice Flour

Furikake

Salt

Equipment you will use

Whisk

Bowl

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.)

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

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 350°F.

Ingredients you will need

Cooking Oil

Equipment you will use

Kitchen Thermometer

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.

Ingredients you will need

All Purpose Flour

Whole Chicken

Dip

Cooking Oil

Equipment you will use

Bowl

Remove the chicken from the oil and drain it on paper towels.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Paper Towels

Serve immediately, with the spicy yuzu mayonnaise alongside.

Ingredients you will need

Mayonnaise

Yuzu

Equipment

Ingredients

Servings:

4servings

Canola oil, for frying 177milliliters

all-purpose flour, plus more for dredging 3inches

fresh ginger, peeled and chopped 10cloves

garlic, peeled and sliced 59milliliters

honey, warmed 1teaspoons

kosher salt 473milliliters

low-sodium soy sauce 355milliliters

mirin (rice wine)79milliliters

rice flour 118milliliters

rice wine vinegar 296milliliters

sparkling water 2kilograms

whole chicken, cut into 8 pieces 4servings

Spicy Yuzu Mayonnaise, for serving

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Selbach Oster Zeltinger Himmelreich Riesling Kabinett Halbtrocken. Reviewers quite like it with a 4 out of 5 star rating and a price of about 21 dollars per bottle.