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.
Heat vegetable oil to 350°F in medium saucepan on medium heat (oil should be 2 inches deep).
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.
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.
For Sauce: Whisk ingredients in medium bowl until well blended. Serve with chicken for dipping. Refrigerate leftovers.
