Mochiko Chicken
At a Glance
- Prep
- 15 minutes
- Total
- 15 minutes
- Servings
- 4-6 serving(s)
Categories
- Main Course
- Asian
- Hawaiian
- Japanese
- Deep Fried
- Chicken Thigh & Leg
Dietary
- High protein
- High Protein
Allergens
- Eggs
- Soy
- Sesame
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Mochiko flour can be found in the Asian aisle in most supermarkets. I prefer the Koda Farms Blue Star brand that comes in a white box. Mochiko chicken is a favorite here in the Islands and can be found at many restaurants and lunchwagons. Great for potlucks. Preparation time does not include marinating time.
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Ingredients
- 5 lbs boneless skinless chicken thighs
- 1/4 cup mochiko sweet rice flour
- 1/4 cup cornstarch
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 eggs
- 5 tablespoons shoyu (soy sauce, Aloha Shoyu preferred)
- 4 -5 garlic cloves, minced
- 1/2 cup green onion, sliced
- 2 tablespoons sesame seeds (optional)
Instructions
Cut chicken into bite-size pieces.
In a medium bowl, sift together mochiko flour, cornstarch, sugar, and salt. Mix well.
In a small bowl, combine eggs, shoyu, and garlic.
Whisk into dry ingredients.
Add chicken to mixture.
Fold in green onions, and sesame seeds if desired.
Marinate at least 4 hours; overnight is best.
Deep-fry until golden brown.
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