Hawaiian Style Mochiko Chicken |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Delicious nuggets of sweet, sesame garlicky goodness. Ingredients:
2 lbs boneless skinless chicken thighs or 2 lbs chicken breasts |
5 tablespoons mochiko rice flour |
5 tablespoons cornstarch |
6 tablespoons sugar |
5 tablespoons aloha shoyu |
2 teaspoons sesame oil |
1/2 teaspoon salt |
1/4 cup green onion, chopped (for batter) |
1/4 cup green onion, chopped (for garnish) |
5 minced garlic cloves |
2 eggs |
1 1/2 cups canola oil (for frying) |
sesame seeds (for garnish) |
Directions:
1. In a large bowl mix together mochiko, corn starch, sugar, eggs, shoyu, salt, sesame oil, garlic and 1/4 cup of green onions.
2. Cut chicken into bite size pieces for quick and even cooking.
3. Fold chicken into batter and let marinate in the refrigerator for 24 to a maximum of 48 hours.
4. Stir mochiko chicken batter every once in a while so that the flavor is evenly distributed.
5. For large batches (for parties) I marinate it for at least 24hrs in a large bowl or pot, then I double Ziploc bag it, in batches and store them in a cooler on ice until I'm ready to cook it.
6. When ready, Deepfry chicken for about 5 - 7 minutes or until dark golden brown and place in a pan lined with paper towels to drain the excess oil.
7. Garnish with chopped green onion and sesame seeds.
8. If using chicken breasts, cook for 3 to 4 minutes and serve hot, the chicken will be nice and tender.
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