She Strengthens

Achieving the Perfect Balance: Asian-Style Fried Chicken Recipe

The Challenge of Traditional Fried Chicken

One of the most significant hurdles in making traditional fried chicken is striking a balance between fully cooked chicken and a crispy, golden-brown coating. However, with this innovative recipe from Chef Susan Feniger, you can easily overcome this challenge.

The Secret to Success: Baked Marinated Chicken

This Asian-style fried chicken recipe starts with baked marinated chicken, ensuring that the chicken is cooked to perfection before being coated and fried. This approach not only saves time but also guarantees a juicy, flavorful interior.

A Crispy Coating in Minutes

When you’re ready to fry, simply dip the cooked chicken in a rice-flour batter and deep-fry for a few minutes until the outside is crispy. The result is a mouth-watering, party-perfect dish that will impress your guests.

The Perfect Dipping Sauce: Spicy Yuzu Mayonnaise

Take your fried chicken to the next level with a tangy dipping sauce like spicy yuzu mayonnaise. This unique condiment combines the zesty flavors of yuzu juice and kosho chile paste with the creaminess of Japanese-style mayonnaise.

Essential Ingredients

• Yuzu juice: Found in the ethnic aisle or freezer section of well-stocked gourmet or ethnic grocery stores, or online.
• Yuzu kosho chile paste: A fermented mixture of yuzu zest, chile peppers, and salt.
• White rice flour: Produced from long-grain rice and gluten-free. Avoid sweet rice flour, also known as glutinous rice flour or mochiko.
• Furikake: A Japanese seasoning blend available at most well-stocked and gourmet grocery stores, or online.

Recipe Overview

Yield: 4 servings
Difficulty: Easy
Total Time: 1 hour 40 minutes, plus 2 1/2 hours marinating time

Marinade and Chicken Preparation

Combine soy sauce, mirin, vinegar, honey, garlic, and ginger in a large bowl. Add chicken pieces and marinate for at least 2 1/2 hours or overnight. Preheat oven to 350°F and bake until the chicken reaches 160°F to 165°F.

Yuzu Mayonnaise (Optional)

Whisk together Japanese-style mayonnaise, yuzu juice, and yuzu kosho chile paste in a medium bowl. Cover and refrigerate until ready to serve.

Frying and Assembly

Heat oil in a Dutch oven or large pot to 350°F. Whisk together all-purpose flour, rice flour, furikake, and salt in a medium bowl. Slowly whisk in sparkling water to create a light, smooth batter. Coat chicken pieces with flour, dip in batter, and fry until golden brown and crispy. Serve immediately with yuzu mayonnaise, if using.