Tatsutage Fried Chicken with Spicy Mayo Dipping Sauce

To make chicken: In a wide, shallow dish, whisk together sake, soy sauce, garlic, ginger, and mirin. Add chicken, cover, and refrigerate, turning occasionally, 6 to 8 hours. (You can also marinate overnight.) Preheat oven to 350 °. Remove chicken, pat dry, and roast on a greased baking sheet, flipping once, until just cooked through, about 20 minutes; let cool. Pour oil into a large pot to reach a depth of 2 inches and heat over medium-high until oil registers 350 ° on a thermometer. Meanwhile, put 1 cup all-purpose flour into a wide, shallow dish. In a large bowl, whisk together remaining 1 1/2 cups all-purpose flour, rice flour, furikake, salt, and baking soda. Add club soda and beaten egg; whisk to make a batter. Dredge half the chicken pieces in flour, then dip in batter, shaking off any excess. Carefully drop chicken into oil and fry, turning once, until golden brown, 4 to 5 minutes; transfer to a paper-towel-lined plate to drain. Repeat with remaining chicken; garnish with furikake and serve hot. To make sauce: Mix ingredients together. Serve as a dipping sauce for fried chicken.