Chicken Kara-age with Ponzu and Marinated Cucumber

by KK

Hi this is KK, Sushi Artist/ Healthy Muffin Maker /  Mum 🙂

Thank you for visiting my blog.


Last week, I made Chicken Kara-age using cornflour, something easily bought from any local supermarket. Today, I decided to make it with potato starch and ask my husband which he prefers more.


He is very polite, and he said both tasted just as nice, and ate everything so quickly, it must have been good 🙂 He didn’t forget to add, “Why don’t you make both at the same time so I can compare it as I eat”, which means he wants to eat both of them again! Oh well, fair enough, if he is up to it, I think I will make it together to see how different it is.


To cook this Chicken Kara-age, I used

-250g Chicken (meat cut off from drumstick to cook Basic Chicken Stock)

-1 Tablespoon Sake (cooking rice wine)

-1 Tablespoon Soy sauce

-1 teaspoon ginger

-Potato starch

-5cm Daikon (white radish)

-1 Lime, Soy sauce


To make:

Step 1: Mix sauce (sake, soy sauce, ginger) and marinate chicken for 10min; while waiting, grate daikon


Step 2: Pat dry chicken on a paper towel, cover with potato starch and fry on medium to high temperature oil, cook on both sides


Step 3: Put lettuce, chicken on plate, cover with daikon just before serving squeeze lemon and drop 1 tablespoon soy sauce.


This is easy, yet very filling. If you made more than you can eat at one go, keep it without the daikon sauce. I like to eat it with the mixture of crunchy skin and the dressing together,  but if you prefer it separately, it’s ok. If you don’t have daikon around you, just squeeze lime or lemon directly. The chicken itself already has a flavor to it, ponzu (daikon sauce) is optional.


For a side dish, I made  Marinated Cucumber.

This is

-2 Lebanese Cucumber

-1 Tablespoon Sesame oil

-2 Tablespoon Soy sauce

-1 Tablespoon Vinegar (I used Apple cider vinegar today)

-1 teaspoon Chinese chili bean paste


To cook, don’t be surprised,

Step 1: Bang the cucumber with a rolling pin and break it into small pieces!

Step 2: Combine the marinating sauce, mix in the cucumber and rest for at least 30min in the fridge. The longer it’s left, more flavor will soak in.

Step 3: Serve! I garnished it with sesame seeds, but that’s an optional.

Super easy, super tasty.


I hope you enjoy this too!





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