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The ingredients needed to prepare Chicken Karaage with Grated Daikon and Ponzu:
- Get 2 Chicken thigh meat
- Use 1 Katakuriko
- Provide 550 grams Daikon radish
- Provide 6 tbsp ★ Kombu based ponzu
- Get 2 tbsp ★ Soy sauce
- Prepare 2 tbsp ★ Mirin
- You need 1 tbsp ★ Sugar
- Take 3 to 4 cm, (to taste) ♬ ★ Yuzu pepper paste
- Use 2 to 3 tablespoons Vegetable oil
- Prepare Your choice of garnishes
- You need 1 Green onions, scallions, shiso leaves, etc.
Steps to make Chicken Karaage with Grated Daikon and Ponzu:
- Grate the daikon radish into a bowl. Do not drain.
- Add the ★ seasoning ingredients to the bowl from Step 1 and stir together.
- Chop off any of the excess fat from the chicken thigh, and chop into large bite-sized pieces.
- Coat evenly in katakuriko.
- ＊＊＊＊＊＊＊＊＊ Since I'm lazy, I just sprinkle the katakuriko over the chicken without using a bowl. ☆ ＊＊＊＊＊＊＊＊＊
- Heat the oil in a frying pan, then starting with the skin side down, fry both sides of the chicken to a crisp. They don't need to cook all the way through at this point.
- There's no need to wipe off the grease! When the chicken is fried to a crispy golden brown, add the sauce from Step 2, simmer for about 5 minutes on medium heat, then it's ready to serve.
- Garnish with green onions, scallions, or shiso leaves to taste.
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