- 5 pounds boneless skinless chicken thighs
- 1 cup creamy Shio Koji
- 1/2 cup yuzu or Meyer lemon juice
- 1 tablespoon grated garlic
- 2 teaspoons ground porcini mushroom powder
- Potato starch, for dredging
- Oil, for frying
- 1 teaspoon salt
- 1/4 cup yuzu kosho
- 2 teaspoons Meyer lemon juice
- 1 teaspoon porcini powder
- 17 ounces homemade mayo
- 2 tablespoons rice vinegar
- 1 tablespoon plus 1 teaspoon malt vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon Japanese mustard powder (or spicy mustard powder)
- 2 large egg yolk
- 1 cup vegetable oil
- Cut chicken into small chunks.
- Combine Shio Koji, citrus juice, garlic and porcini mushroom powder.
- Coat the chicken in mixture and marinate for at least 2 hours. While chicken is marinating, prepare the aioli.
- Lightly dredge the marinated chicken chunks in potato starch. Deep fry at 350 degrees.
- Serve with a slice of lemon and spicy citrus aioli.
- Combine salt, yuzu kosho, Meyer lemon juice, porcini powder and mayo. Set aside.
- In a small bowl, whisk together rice vinegar, malt vinegar, salt and mustard powder, until it is completely dissolved.
- Place vinegar mixture in the bowl of a food processor fitted with a steel blade along with the egg yolks. Pulse to combine.
- With the motor running, slowly drizzle in vegetable oil in a thin, steady stream.
- Set some aside for the aioli and store the remainder in an airtight container in the refrigerator for up to 2 weeks.