Mochiko Chicken Recipe

Ingredients:

• 1/2 teaspoon kosher salt
• 3 - 4 pounds boneless, skinless chicken thighs or breasts, cut into 1 1/2-inch pieces
• 2 cloves garlic, minced
• 1/4 cup chopped green onions
• 2 eggs, beaten
• 1/4 cup soy sauce
• 4 tablespoons cornstarch
• 4 tablespoons granulated sugar
• 4 tablespoons mochiko (sweet rice flour)
• Vegetable oil, for frying

Directions:

1. Place dry ingredients in a large bowl and whisk to combine.
2. Add eggs, soy sauce, green onions, and garlic. Mix well.
3. Add chicken. Stir until pieces are fully covered in marinade. Refrigerate at least 2 hours or up to overnight.
4. Remove chicken from refrigerator. Fill a heavy-bottom pot or deep, cast iron pan with a couple inches of oil. Heat on medium-high until oil reaches 350°F.
5. Using tongs, lift out pieces of chicken and gently tap away excess marinade. Place in hot oil, arranging pieces in a single layer and without crowding. Fry about 3 minutes per side. Chicken should be golden and cooked through.
6. Remove cooked pieces onto a baking sheet covered with paper towels to drain. Skim debris from pan, allow oil to return to 350°F, and continue frying chicken, in batches, until done.
7. Serve warm or at room temperature.