Mochiko Chicken

May 9, 2012 / By Foodland
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Mochiko Chicken

Definitely a local favorite, this recipe for Mochiko Chicken is mouth wateringly delicious!
Course Dinner, Main Course
Cuisine Chicken
Servings 6 Servings

Ingredients  

  • header Mochiko Batter
  • 4 tablespoon mochiko flour
  • 4 tablespoon cornstarch
  • 4 tablespoon sugar
  • 4 tablespoon shoyu
  • 2 clove garlic minced
  • 0.5 teaspoon grated ginger
  • 1 tablespoon sesame seeds
  • 0.25 cup thinly sliced green onions
  • 0.5 teaspoon Salt
  • 2 eggs beaten
  • header Chicken Preparation
  • 2 pound deboned chicken thighs
  • oil for frying

Instructions 

  • Cut chicken into bite-size pieces (or slightly larger).
  • In a bowl, mix together mochiko batter ingredients.
  • Marinate chicken for 5 to 12 hours in the refrigerator.
  • Fry in hot oil (350F), about 1 inch deep, until thoroughly cooked (165F) and golden brown on both sides.
  • Serve hot or cold.
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