The Dish: Fried chicken options flooding local restaurants this spring

https://www.sandiegouniontribune.com/entertainment/dining-and-drinking/story/2021-04-13/the-dish-fried-chicken-options-flooding-local-restaurants-this-spring

Fried chicken, the meal of choice for spring picnics, is popping up on multiple San Diego restaurant menus this month in sandwiches and other variations. Here’s the latest:

Junya’s Crispy Karaage: The latest culinary creation from RakiRaki Ramen owner/chef Junya Watanabe is his twist on the Japanese style of fried chicken known as karaage. Antibiotic-free chicken is marinated for 48 hours in fermented soy sauce and 12 spices, garlic and ginger, then coated with 22 spices, double-fried and served with house Japanese (kewpie) mayonnaise. The karaage is available in regular and spicy varieties in jumbo boxes, in sliders, with fries, in ramen or curry and in a bento box, priced from $11.40 to $25. The new JCK menu, introduced last week, is available at the RakiRaki location at 4646 Convoy St., Suite 102-A in Kearny Mesa. It’s also available for takeout. Visit rakirakiramen.com.