Mochiko Chicken
Summary
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Ingredients
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Mochiko Batter 4 tablespoons
mochiko flour 4 tablespoons
cornstarch 4 tablespoons
sugar 4 tablespoons
shoyu 2 cloves
garlic minced 1⁄2 teaspoon
grated ginger 1 tablespoon
sesame seeds 1⁄4 cup
thinly sliced green onions 1⁄2 teaspoon
Salt 2
eggs beaten header
Chicken Preparation 2 pounds
deboned chicken thighsInstructions
- Cut chicken into bite-size pieces (or slightly larger).
- In a bowl, mix together mochiko batter ingredients.
- Marinate chicken for 5 hours or overnight in refrigerator.
- Fry in hot oil (about 1 inch deep) until thoroughly cooked and golden brown on both sides.
- Serve hot or cold.
