Shoyu Fried Chicken With Mochiko Batter

• 1 (13.5-oz.) can coconut milk, well shaken and stirred
• 1/2 cup shoyu sauce (soy sauce)
• 2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
• 1 cup (about 5 oz.) mochiko flour (sweet rice flour)
• 1/4 cup cornstarch
• 2 tablespoons sesame seeds
• 1 tablespoon granulated sugar
• 2 teaspoons garlic powder
• 2 teaspoons ground ginger
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup mayonnaise
• 2 tablespoons sambal oelek (ground fresh chile paste)
• 1 teaspoon fresh lime juice (from 1 lime)
• Peanut oil
• 1/2 cup loosely packed fresh cilantro leaves
• 1/4 cup thinly sliced scallions (from 2 scallions)
• Dash of furikake

1. Whisk together coconut milk and shoyu in a large bowl. Add chicken pieces, stirring until coated and submerged. Cover and chill 4 hours or overnight.
2. Stir together mochiko flour, cornstarch, sesame seeds, sugar, garlic powder, ginger, salt, and pepper in a large bowl. Set aside.
3. Whisk together mayonnaise, sambal, and lime juice in a small bowl. Cover and chill.
4. Pour peanut oil to depth of 2 inches in a large Dutch oven over medium-high, and heat to 360u0b0F. Using tongs, remove chicken pieces from marinade, letting excess liquid drip off, and dredge in mochiko mixture. Cook chicken, in batches, in hot oil until crispy and cooked through, about 6 to 7 minutes. Place on a plate lined with paper towels. Sprinkle with cilantro leaves, scallions, and furikake; drizzle with about 1 1/2 tablespoons of the mayonnaise- sambal sauce, and serve with remaining sauce.

coconut milk, shoyu sauce, chicken, flour, cornstarch, sesame seeds, sugar, garlic, ground ginger, kosher salt, black pepper, mayonnaise, sambal oelek, lime juice, peanut oil, cilantro, scallions, furikake

Taken from www.myrecipes.com/recipe/shoyu-fried-chicken-with-mochiko-batter (may not work)