How to Make It
Whisk together coconut milk and shoyu in a large bowl. Add chicken pieces, stirring until coated and submerged. Cover and chill 4 hours or overnight.
Stir together mochiko flour, cornstarch, sesame seeds, sugar, garlic powder, ginger, salt, and pepper in a large bowl. Set aside.
Whisk together mayonnaise, sambal, and lime juice in a small bowl. Cover and chill.
Pour peanut oil to depth of 2 inches in a large Dutch oven over medium-high, and heat to 360°F. Using tongs, remove chicken pieces from marinade, letting excess liquid drip off, and dredge in mochiko mixture. Cook chicken, in batches, in hot oil until crispy and cooked through, about 6 to 7 minutes. Place on a plate lined with paper towels. Sprinkle with cilantro leaves, scallions, and furikake; drizzle with about 1 1/2 tablespoons of the mayonnaise- sambal sauce, and serve with remaining sauce.