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Chicken Karaage with Grated Daikon and Ponzu
Chicken Karaage with Grated Daikon and Ponzu

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The ingredients needed to cook Chicken Karaage with Grated Daikon and Ponzu:
  1. Use 2 Chicken thigh meat
  2. Prepare 1 Katakuriko
  3. Use 550 grams Daikon radish
  4. Use 6 tbsp ★ Kombu based ponzu
  5. Take 2 tbsp ★ Soy sauce
  6. Take 2 tbsp ★ Mirin
  7. Take 1 tbsp ★ Sugar
  8. Get 3 to 4 cm, (to taste) ♬ ★ Yuzu pepper paste
  9. Use 2 to 3 tablespoons Vegetable oil
  10. Take Your choice of garnishes
  11. Get 1 Green onions, scallions, shiso leaves, etc.
Instructions to make Chicken Karaage with Grated Daikon and Ponzu:
  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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