Photo: Lily Banse
Tatsutage Fried Chicken with Spicy Yuzu Mayonnaise Recipe
16 ingredients
4 hr 10 min
4 servings
openrecipes
Asian fried chicken from Chef Susan Feniger, served with a spicy yuzu mayonnaise.
Estimated Nutrition (whole recipe, rough)
1105
Calories
56g
Protein
24g
Fat
160g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Yuzu | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes