Chicken Karaage with Grated Daikon and Ponzu

Chicken Karaage with Grated Daikon and Ponzu

Karaage and grated daikon with ponzu is super tasty!
You can make this dish in one frying pan.

Ingredients: 3 to 4 servings

Chicken thigh meat
as needed
Daikon radish
550 g (about 1/2 to 1/3 of a whole radish)
★ Kombu based ponzu
6 tablespoons (90 ml)
★ Soy sauce
2 tablespoons (30 ml)
★ Mirin
2 tablespoons (30 ml)
★ Sugar
1 tablespoon
★ Yuzu pepper paste
3 to 4 cm, to taste ♬
Vegetable oil
2 to 3 tablespoons
Your choice of garnishes
Green onions, scallions, shiso leaves, etc.
to taste


1. Grate the daikon radish into a bowl. Do not drain.
2. Add the ★ seasoning ingredients to the bowl from Step 1 and stir together.
3. Chop off any of the excess fat from the chicken thigh, and chop into large bite-sized pieces.
4. Coat evenly in katakuriko.
5. ********* Since I'm lazy, I just sprinkle the katakuriko over the chicken without using a bowl. ☆ *********
6. 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.
7. 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.
8. 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.