Serves: 4

• Beer-Marinated Crispy Chicken
• 1 2-pound chicken
• 12 ounces Harpoon Munich Dark
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1/4 cup soy sauce, light
• 1 tablespoon honey
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• Batter
• 3 cups pastry flour
• 6 ounces corn starch
• 2 tablespoons baking powder
• 2 tablespoons fine sea salt
• 2 tablespoons clarified butter
• 18 ounces Fat Tire Amber Ale
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• Coleslaw
• 3 cups green cabbage, shredded and salted
• 1/2 cup red onion, thinly sliced
• 1/2 cup carrots, peeled and thinly sliced
• 1/4 cup shitake mushrooms, thinly sliced, sautéed
• 1/4 cup scallions, cut into rounds
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• Spicy Yuzu Aioli
• 3 cups Japanese mayonnaise
• 4 tablespoons red Yuzu paste
• 1 tablespoon cayenne pepper
• Sriracha sauce, to taste
• lemon juice, to taste
• salt, to taste

Instructions:

Marinated Chicken

• Clean chicken and cut into large pieces.
• Combine beer, garlic powder, onion powder, soy sauce and honey together and whisk thoroughly. Add chicken to the marinade and let sit for 1 hour at room temperature.
• Drain chicken from the marinade and dry with a paper towel. Make batter by combining all the ingredients and mix well. Evenly coat chicken pieces in batter.
• Bring a pot of oil to 350 degrees and deep-fry the chicken pieces for 5 minutes, or until desired crispiness. Remove and drain in a paper towel.
• Make aioli dipping sauce by combining all ingredients in a small bowl, and mix well.

Cole Slaw

• Combine all the ingredients in a bowl and refrigerate for 2 hours before serving.