Mochiko Chicken Recipe #126786
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.
15 min | 15 min prep
SERVES 4 -6
- 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)
- 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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5 stars