Chicken Karaage with Grated Daikon and Ponzu

Name: Chicken Karaage with Grated Daikon and Ponzu
Yield: 4 servings
Cuisine: American
Ingredients: 2 Chicken thigh meat; 1 Katakuriko; 550 grams Daikon radish; 6 tbsp ★ Kombu based ponzu; 2 tbsp ★ Soy sauce; 2 tbsp ★ Mirin; 1 tbsp ★ Sugar; 3 to 4 cm, (to taste) ♬ ★ Yuzu pepper paste; 2 to 3 tablespoons Vegetable oil; 1 Green onions, scallions, shiso leaves, etc.

cookpad.japan @cookpad_jp

Chicken kara-ge and grated daikon and ponzu is refreshing and delicious!
I created this recipe thinking there must be an easy way to prepare it.

In Step 6, the trick to make tasty karaage is to deep fry them to a crispy golden brown. Beware of spattering oil!
When served hot, the texture of the chicken is crisp and juicy!
If left for a while before serving, the texture will become fluffy and creamy.
The meat is tender and tasty even after it has cooled. Recipe by ducksoup

Chicken kara-ge and grated daikon and ponzu is refreshing and delicious!
I created this recipe thinking there must be an easy way to prepare it.

cookpad.japan @cookpad_jp

Chicken kara-ge and grated daikon and ponzu is refreshing and delicious!
I created this recipe thinking there must be an easy way to prepare it.

Saved

Ingredients

4 servings

2Chicken thigh meat
1Katakuriko
550 gramsDaikon radish
6 tbsp★ Kombu based ponzu
2 tbsp★ Soy sauce
2 tbsp★ Mirin
1 tbsp★ Sugar
3to 4 cm, (to taste) ♬ ★ Yuzu pepper paste
2to 3 tablespoons Vegetable oil
Your choice of garnishes
1Green onions, scallions, shiso leaves, etc.

Saved

Steps

1

Grate the daikon radish into a bowl. Do not drain.
2

Add the ★ seasoning ingredients to the bowl from Step 1 and stir together.
3

Chop off any of the excess fat from the chicken thigh, and chop into large bite-sized pieces.
4

Coat evenly in katakuriko.
5

＊＊＊＊＊＊＊＊＊ Since I'm lazy, I just sprinkle the katakuriko over the chicken without using a bowl. ☆ ＊＊＊＊＊＊＊＊＊
6

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.
7

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.
8

Garnish with green onions, scallions, or shiso leaves to taste.