In a medium bowl, sift together the mochiko flour, cornstarch and salt. Mix well. In a small bowl, combine eggs, soy sauce, ginger, sake, gochujang and water. Whisk into dry ingredients. Add chicken to mixture. Marinate for 4 hours; or overnight.
Heat a fryer to 350˚F. In a medium bowl, sift together the flour, cornstarch and salt. Dredge chicken thighs in the flour mixture and shake off any excess. Deep-fry until golden brown.
For the aioli; combine mayonnaise, gochujang and garlic in a small bowl. Whisk until well incorporated.
For the rice cracker crumble; combine the rice crackers and furikake in a small bowl. Mix well.
In a saucepot, combine the sake, mirin and sugar, stir. Place over medium heat and bring to a simmer. Remove from heat and stir in miso and juice.
To serve; dice the cooked chicken and place on top of a bowl of steamed rice. Garnish with a dollop of the aioli and a pinch of the rice cracker crumble.
Enjoy with a glass of Cakebread Cellars Cuttings Wharf Chardonnay.