Ponzu Karaage (Japanese Fried Chicken)
Main · Washoku30 min(Prep 15 min + Cook 15 min) · 520 kcal per serving · 2 servings · Normal
Japanese fried chicken marinated in ponzu (Ajipon) and honey. Seasoned simply with just salt and pepper, ponzu, and honey, it has the savory tang of ponzu and a subtle sweetness from the honey. Double-frying makes it plump and juicy.
Instructions
- Trim off any excess tough parts from the chicken thigh (1 piece, about 310g). The skin can be left on (remove it if you prefer).
- Cut the chicken thigh into large, bite-sized pieces and place them in a bowl.
- Peel the garlic and grate about half a clove into the bowl, adjusting to the amount of chicken. Be careful not to add too much.
- Grate in the ginger with the skin on, then season lightly with salt and pepper.
- Add 1 to 1 1/2 tablespoons of ponzu (Ajipon) for 300g of chicken. This adds a good balance of savoriness and tang.
- Add slightly less than 1/2 tablespoon of honey. Sugar can be substituted if you don't have honey.
- Put on plastic gloves (loop a rubber band around your wrist and hook it over your thumb to keep them from slipping) and massage the chicken firmly, pounding it so the flavor soaks in.
- Once the seasonings are worked in, add 1 egg and 4 tablespoons of potato starch, then massage again to coat everything evenly.
- Heat the frying oil to 170°C and add the chicken. Once you start adding it, raise the heat and adjust so the oil temperature stays steady.
- Fry for about 3 minutes. Don't move the pieces much until the outside sets; once it starts to firm up, you can move them a little.
- After 3 minutes, remove the chicken and let it rest for about 1 minute. Then fry it again at a slightly higher temperature to crisp up the outside (double-frying).
- Arrange on a plate and serve with lemon, mayonnaise, and lettuce as desired.
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