2 cups low-sodium soy sauce
1 1/2 cups mirin
1/2 cup rice vinegar
1/4 cup honey
10 medium garlic cloves, thinly sliced
1/4 cup peeled and finely chopped fresh ginger (from 1 [3-inch] piece)
8 bone-in, skin-on chicken pieces (about 4 pounds)
2 cups Japanese-style mayonnaise, such as Kewpie
2 tablespoons yuzu juice
2 tablespoons yuzu kosho chile paste
2 quarts vegetable oil
1 3/4 cups all-purpose flour
1/3 cup rice flour
2 tablespoons furikake
1/2 teaspoon kosher salt
1 1/4 cups sparkling water