Chicken Karaage with Grated Daikon and Ponzu

• 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.

1. Grate the daikon radish into a bowl.
2. Do not drain.
3. Add the seasoning ingredients to the bowl from Step 1 and stir together.
4. Chop off any of the excess fat from the chicken thigh, and chop into large bite-sized pieces.
5. Coat evenly in katakuriko.
6. ********* Since I'm lazy, I just sprinkle the katakuriko over the chicken without using a bowl.
7. *********
8. Heat the oil in a frying pan, then starting with the skin side down, fry both sides of the chicken to a crisp.
9. They don't need to cook all the way through at this point.
10. There's no need to wipe off the grease!
11. 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.
12. Garnish with green onions, scallions, or shiso leaves to taste.

chicken thigh meat, katakuriko, radish, ponzu, soy sauce, mirin, sugar, pepper, vegetable oil, green onions

Taken from cookpad.com/us/recipes/150418-chicken-karaage-with-grated-daikon-and-ponzu (may not work)