Chicken Karaage with Grated Daikon and Ponzu.
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Ingredients Chicken Karaage with Grated Daikon and Ponzu:
- Require 2 Chicken thigh meat.
- Provide 1 of Katakuriko.
- Give 550 grams for Daikon radish.
- You need 6 tbsp ★ Kombu based ponzu.
- Give 2 tbsp for ★ Soy sauce.
- Give 2 tbsp of ★ Mirin.
- Need 1 tbsp for ★ Sugar.
- Provide 3 to 4 cm, (to taste) ♬ ★ Yuzu pepper paste.
- Prepare 2 - to 3 tablespoons Vegetable oil.
- Provide Your choice of garnishes.
- You need 1 for Green onions, scallions, shiso leaves, etc..
Chicken Karaage with Grated Daikon and Ponzu instructions:
- 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..
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