Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, chicken karaage with grated daikon and ponzu. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Chicken kara-ge and grated daikon and ponzu is refreshing and delicious! I created this recipe thinking there must be an easy way to prepare it. When served hot, the texture of the chicken is crisp and juicy!
Chicken Karaage with Grated Daikon and Ponzu is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Chicken Karaage with Grated Daikon and Ponzu is something that I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can cook chicken karaage with grated daikon and ponzu using 11 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Chicken Karaage with Grated Daikon and Ponzu:
- Take 2 Chicken thigh meat
- Prepare 1 Katakuriko
- Take 550 grams Daikon radish
- Prepare 6 tbsp ★ Kombu based ponzu
- Make ready 2 tbsp ★ Soy sauce
- Make ready 2 tbsp ★ Mirin
- Take 1 tbsp ★ Sugar
- Make ready 3 to 4 cm, (to taste) ♬ ★ Yuzu pepper paste
- Get 2 to 3 tablespoons Vegetable oil
- Make ready Your choice of garnishes
- Prepare 1 Green onions, scallions, shiso leaves, etc.
When fried, outside turns into an ultra crispy shell encasing a flavorful juicy bite of chicken. Enjoy this chicken just by deep frying or with grated daikon radish and ponzu sauce, or refreshing onion salad. Beef with Grated Daikon and Ponzu Dressing is so quick to make. Serve the grated daikon and green onion on top of the chicken katsu (or on the side if you prefer) and pour the ponzu sauce to enjoy!
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.
This gluten-free chicken katsu is coated with panko made with rice flour that yields a really crunchy texture. It is also oven-baked, which makes a healthier option than the original deep-fried katsu. Just had to make the momiji oroshi, mince some. When the starch from rice diluted in the water and the enzyme called amylase in daikon meet together, it produces sugar and makes daikon sweeter. Her version of Karaage (fried chicken) is tasty as is, but also great served with grated daikon radish, Japanese-style potato salad and ponzu dipping sauce.
So that’s going to wrap this up with this exceptional food chicken karaage with grated daikon and ponzu recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
