Chicken Karaage with Yuzu Kosho Aioli

Izakayas in Japan serve these bites of remarkable fried chicken with bracingly cold draft beer, and often with a hit of the chile pepper seasoning blend shichimi togarashi for heat. We serve this karaage with a citrusy and rich yuzo kosho aioli. For extra credit, you can add refreshing lettuce wraps and Kewpie mayo. Stick with thighs. They have more fat and flavor, and will crisp up better.