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The ingredients needed to make Chicken Karaage with Grated Daikon and Ponzu:
- Prepare 2 Chicken thigh meat
- Take 1 Katakuriko
- Get 550 grams Daikon radish
- Take 6 tbsp ★ Kombu based ponzu
- Prepare 2 tbsp ★ Soy sauce
- You need 2 tbsp ★ Mirin
- Use 1 tbsp ★ Sugar
- Take 3 to 4 cm, (to taste) ♬ ★ Yuzu pepper paste
- You need 2 to 3 tablespoons Vegetable oil
- Use Your choice of garnishes
- Prepare 1 Green onions, scallions, shiso leaves, etc.
Instructions to make Chicken Karaage with Grated Daikon and Ponzu:
- 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.
These little nuggets of chicken simultaneously give you a satisfying crunch on the outside and juicy tenderness on the inside. While karaage always brings to mind the tantalizing smell of crispy chicken bites, it doesn't necessarily mean fried chicken. Bite-size pieces of chicken are marinated in ginger, sake, and soy sauce before being deep-fried in this Japanese-style Chicken Karaage. This is a simple yet delicious Japanese-style fried chicken flavored with ginger, garlic and sake and soy sauce. To make the ponzu, heat the sake, mirin and sugar in a small saucepan and bring to the boil.
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