Description
This mochiko chicken is my daughter’s favorite thing in the whole wide world. If you have never eaten mochiko chicken then you don’t know what you been missing. This is a staple in many potlucks, tailgating and family gatherings. Mochiko is a Japanese sweet flour that makes a light batter. I make this for my family of 8 once a month. I have to triple the recipe and there is never leftovers.
Ingredients
- ¼ cup white sugar
- ¼ cup mochiko (sweet rice flour)
- ¼ cup cornstarch
- ½ teaspoon salt
- 2 eggs
- ½ cup sliced green onions
- 5 tablespoons soy sauce (such as Aloha™ Shoyu)
- 2 tablespoons sesame seeds (Optional)
- 4 cloves garlic, minced, or more to taste
- 3 pounds skinless, boneless chicken thighs, cut into strips
- 2 cups vegetable oil for frying
Instructions
- Mix sugar
- mochiko
- cornstarch
- and salt together in a bowl.
- Whisk eggs
- green onions
- soy sauce
- sesame seeds
- and garlic together in a bowl. Whisk into the flour mixture to form a smooth batter.
- Stir chicken strips gently into the batter. Marinate in the refrigerator
- 4 hours to overnight.
- Fill a deep saucepan with 1 1/2 inch oil; heat over medium heat. Fry chicken strips in batches in the hot oil
- turning occasionally
- until golden brown and no longer pink in the center
- about 7 minutes.
Prep Time: 15 mins
Cook Time: 7 mins
Total Time: 4 hrs 22 mins
Servings: 10