Chicken Karaage with Grated Daikon and Ponzu
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 Karaage with Grated Daikon and Ponzu
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
Open in Cookpad AppSteps
- 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.
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