Chicken Karaage with Pepper Mayo

1. For Chicken: Mix ponzu, 2 tablespoons starch and togarashi in small bowl until smooth. Add chicken and ponzu mixture to resealable plastic bag. Refrigerate at least 1 hour and up to 24 hours to marinate.
2. Heat vegetable oil to 350°F in medium saucepan on medium heat (oil should be 2 inches deep).
3. Place remaining ¼ cup starch in large bowl. Drain chicken, discarding marinade. Working with a few pieces at a time, add chicken to starch in bowl, toss until coated and shake to remove excess starch.
4. Cook chicken, in batches, 4-6 min. or until golden brown and done (165°F). Adjust heat to maintain an oil temperature of 330-350°F. Use slotted spoon to transfer chicken to paper towel-lined plate.
5. For Sauce: Whisk ingredients in medium bowl until well blended. Serve with chicken for dipping. Refrigerate leftovers.

YIELD

6 Servings.

TIPS

Potato starch can often be found in the baking aisle near the specialty and gluten-free flours. It produces a light texture and delicate crispness, while cornstarch will result in a crunchier texture.

Chicken is usually cut into 2 or 3-inch pieces rather than bite-size nuggets.

Japanese chile pepper (togarashi) is sometimes sold as a blend labeled shichimi togarashi or Japanese Seven Spice which includes orange peel and sesame seed. For each teaspoon, substitute ½ teaspoon cayenne, ¼ teaspoon ground ginger and ¼ teaspoon black pepper.