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.
Story Behind this Recipe
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.
In Step 6, the trick to make tasty karaage is to deep fry them to a crispy golden brown. Beware of spattering oil! When served hot, the texture of the chicken is crisp and juicy! If left for a while before serving, the texture will become fluffy and creamy. The meat is tender and tasty even after it has cooled.