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| Hawaiian Mochiko Chicken |
"This mochiko chicken is my daughter's favorite thing in the whole wide world. If you have never eaten mochiko chicken then you don't know what you been missing. This is a staple in many potlucks, tailgating and family gatherings. Mochiko is a Japanese sweet flour that makes a light batter. I make this for my family of 8 once a month. I have to triple the recipe and there is never leftovers."
Ingredients :
- 1/4 cup white sugar
- 1/4 cup mochiko (sweet rice flour)
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup sliced green onions
- 5 tablespoons soy sauce (such as Aloha™ Shoyu)
- 2 tablespoons sesame seeds (optional)
- 4 cloves garlic, minced, or more to taste
- 3 pounds skinless, boneless chicken thighs, cut into strips
- 2 cups vegetable oil for frying
Instructions :
| Prep : 15M | Cook : 10M | Ready in : 4H22M |
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- Mix sugar, mochiko, cornstarch, and salt together in a bowl.
- Whisk eggs, green onions, soy sauce, sesame seeds, and garlic together in a bowl. Whisk into the flour mixture to form a smooth batter.
- Stir chicken strips gently into the batter. Marinate in the refrigerator, 4 hours to overnight.
- Fill a deep saucepan with 1 1/2 inch oil; heat over medium heat. Fry chicken strips in batches in the hot oil, turning occasionally, until golden brown and no longer pink in the center, about 7 minutes.
Notes :
- I always marinate overnight. It is so much better.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
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