Crispy Potato Wedges with Citrus Ponzu Dipping Sauce

Directions

1. Preheat the oil in a deep fryer or a heavy-bottomed 4 quart pot to 325°F (160°C). If using a pot, fill the pot with at least 3 inches of oil. 
2. While the oil is heating, wash and cut the potatoes into thin wedges. Soak the wedges in ice water for 5 minutes, then drain and pat them dry.
3. While the potatoes are soaking, make the Citrus Ponzu Dipping Sauce by mixing Kikkoman® Yuzu Ponzu together with mayonnaise. Set aside. 
4. Once the potato wedges are drained and dried, prepare the potato wedge coating. In a medium bowl, whisk together the egg, buttermilk, and salt until well combined. Pour the Kikkoman® Karaage coating mix into a separate medium bowl. 
5. Using tongs, dip each potato wedge into the egg and buttermilk mixture, making sure to coat all sides. Then, transfer the wedges to the bowl with the Kikkoman® Karaage coating mix and coat each wedge evenly.
6. If not using an oil thermometer, check if the oil is hot enough by placing a small piece of raw potato in the oil; the oil around the potato should bubble. Fry the potato wedges in the preheated oil for 4-6 minutes, or until the coating turns golden brown and the wedges are tender when pierced with a fork. For best results, add a single layer of the wedges in the fryer or pot for each batch of frying. Remove the wedges from the fryer with tongs and place them on a wire rack or paper towel lined plate to allow the excess oil to drain off. 
7. Transfer the fried wedges to a serving platter and serve with Citrus Ponzu Dipping Sauce.