[FULL RECIPE BELOW] #chickenrecipe #japanesefood #healthyeating
In this quick and easy recipe, we’re making crispy chicken karaage paired with a light and refreshing grated daikon sauce. We’ll use boneless chicken thighs, a flavorful marinade with ginger, sake, and San-J Tamari, and top it all off with a tangy daikon sauce. Perfect for a delicious and balanced meal!
Marinade:
4 chicken thighs
3 tbsp San-J Tamari
2 tsp ginger (finely grated)
1 tbsp mirin
1 tbsp sake
Daikon Sauce
1 cup daikon (grated)
2 tbsp San-J Tamari 25% Less Sodium
1 tsp toasted sesame oil
2 tsp rice vinegar
2 scallions (thinly sliced)
Dredge
1.5 cups AP flour
1/2 tsp of white pepper
1/2 tsp salt
1 cup potato starch
Method:
1. Cut chicken thighs into bite-sized chunks, about 1–2 inches. Place in a mixing bowl.
2. Add ginger, sake, tamari, and mirin. Mix well and let marinate.
3. Prepare the daikon sauce: combine grated daikon, San-J 25% Less Sodium Tamari, sesame oil, rice vinegar, and scallions in your serving bowl. Set aside.
4. For dredging: pat off excess marinade from the chicken. Dredge first in the flour mixture (flour, salt, white pepper), then coat in potato starch.
5. Air fry at 390°F (200°C) for 15 minutes, or until golden and crisp.
6. Spoon daikon sauce onto a serving plate, layer crispy chicken on top, and finish with fresh lemon wedges on the side.