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Mochiko Chicken |
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| Ingredients: |
1/4 cup mochiko flour (Japanese sweet rice flour)
1/4 cup cornstarch
1/4 cup sugar
5 tablespoons soy sauce
2 eggs
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1/4 cup finely chopped green onions, reserve some for garnish
2 pounds boneless, skinless chicken thighs
Oil, for frying
1 tablespoon toasted sesame seeds, optional
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| Procedures: |
Create the marinade by combining mochiko, cornstarch, sugar, soy sauce, eggs and green onions in a medium bowl.
Make sure everything is blended.
Cut chicken into bite-size pieces like nuggets, getting them as close to uniform in size as possible so they'll cook evenly when deep-frying.
Add chicken to the marinade and use your hands to massage the chicken pieces and make sure they're all coated by the marinade.
Cover and refrigerate for at least 6 hours or up to overnight.
Bring oil to 350 degrees F in a deep-fryer or Dutch oven.
Fry chicken in batches until crispy, about 10 minutes.
Sprinkle sesame seeds over the top, if using, and serve.
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| Notes: |
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2025-04-04: Added to our cookbook.
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04/04/2025
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