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.
- 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.
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)