Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, chicken karaage with grated daikon and ponzu. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Chicken Karaage with Grated Daikon and Ponzu is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Chicken Karaage with Grated Daikon and Ponzu is something which I have loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have chicken karaage with grated daikon and ponzu using 11 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Karaage with Grated Daikon and Ponzu:
- Get 2 Chicken thigh meat
- Make ready 1 Katakuriko
- Get 550 grams Daikon radish
- Make ready 6 tbsp ★ Kombu based ponzu
- Take 2 tbsp ★ Soy sauce
- Get 2 tbsp ★ Mirin
- Prepare 1 tbsp ★ Sugar
- Take 3 to 4 cm, (to taste) ♬ ★ Yuzu pepper paste
- Make ready 2 to 3 tablespoons Vegetable oil
- Get Your choice of garnishes
- Get 1 Green onions, scallions, shiso leaves, etc.
Steps 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.
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