Japanese-Inspired Glazed Fried Chicken with Spicy Mayo

Ingredients

• 5 Chicken thighs (Bone-in pieces as indicated by the source's separate thighs and legs listing)
• 5 Chicken legs (Drumsticks)
• 4 Eggs
• 4 tbsp Sesame oil
• 2 tbsp Mirin
• 2 tbsp Dark soy sauce
• 10 Garlic (Cloves, grated)
• 2 Ginger (Thumb-sized pieces, grated)
• 700 g Cornflour (For the dry coating)
• 1 tbsp MSG (The source lists this with the dry coating and also says to toss cooked chicken with MSG; amount given is retained as written)
• 1 tbsp Salt (For the coating)
• Vegetable oil (For frying)
• 6 tbsp Garlic powder (For tossing with the fried chicken)
• Salt (For seasoning after frying, to taste)
• 200 ml Soy sauce (For the soy glaze)
• 200 g Hoisin sauce (For the soy glaze)
• 10 g Red wine vinegar
• 2 cup Sriracha (For the soy glaze)
• 60 ml Sake
• 0.33 cup Water (For the soy glaze)
• 1 Yuzu juice (The source allows lemon juice as an alternative)
• 0.5 cup Kewpie mayonnaise (For the spicy mayo)
• 1 tbsp Dried chilli (For the spicy mayo)
• 0.5 Yuzu juice (Juice of half a yuzu, for spicy mayo)
• 1 Yuzu zest (Zest of 1 yuzu)
• Salt (For spicy mayo, to taste)
• Black pepper (For spicy mayo, to taste)
• Water (A splash, to loosen the mayo as needed)
• 2 Yuzu zest (Zest of 2 yuzu; lemon zest is an alternative)
• 3 Red chillies (Finely sliced)
• 0.5 cup White sesame seeds (Toasted)
• 0.5 cup Black sesame seeds (Toasted)
• 3 Spring onion greens (Sliced)
• MSG (The method says to toss cooked chicken with MSG, but no separate amount is specified beyond the 1 tbsp listed with the coating)

Steps

1. 1

   Place the chicken thighs and legs in a large container. Add the eggs, sesame oil, mirin, dark soy sauce, grated garlic, and grated ginger, and turn the pieces until coated in the marinade. Cover and refrigerate for as long as possible, ideally overnight.

2. 2

   Chop the garnish ingredients: finely slice the red chillies and spring onion greens, and prepare the yuzu zest. Toast the white and black sesame seeds.

3. 3

   Spread the cornflour and the measured tablespoon of salt in a tray and mix them together.

4. 4

   Coat each marinated chicken piece fully in the cornflour mixture, then leave the coated pieces on the tray to rest for 10–15 minutes.

5. 5

   Heat vegetable oil for deep-frying to 170°C (340°F). Fry the chicken for 8 minutes, then fry it for a further 4 minutes. The source does not clarify whether the second fry is a separate fry after removing the pieces, so follow the stated two durations without assuming an additional temperature or interval.

6. 6

   When all the chicken is cooked, transfer it to a bowl. Lightly toss with the garlic powder and MSG, and season with additional salt to taste.

7. 7

   Put the soy sauce, hoisin sauce, red wine vinegar, sriracha, sake, water, and yuzu juice (or lemon juice) in a pan or bowl suitable for heating. Reduce the mixture until it thickens.

8. 8

   Brush the thickened glaze over the chicken. Coat the glazed chicken with the toasted sesame seeds and yuzu zest, or use lemon zest instead.

9. 9

   Garnish the chicken with the sliced fresh red chilli and spring onion greens.

10. 10

    For the spicy mayo, combine the Kewpie mayonnaise, dried chilli, juice and zest of yuzu, salt, and pepper in a small pot or bowl. Mix together, adding a splash of water as needed to loosen it.

Notes

The source's ingredient list says the chicken is coated with cornflour and salt, while the method later says to toss the fried chicken with MSG; only one measured tablespoon of MSG is listed. The sauce ingredient list includes yuzu juice or lemon juice, while the garnish specifies yuzu zest or lemon zest. Frying is stated as 8 minutes followed by another 4 minutes at 170°C (340°F); the source does not clarify a separate double-frying procedure. The chicken cut sizes are not specified.

Nutrition per serving

• main
• Japanese-inspired
• fried
• spicy
• chicken
• gluten-containing
• contains sesame
• contains egg