Mochiko Chicken
Serves 8
These are fried chicken chunks coated in sweet rice flour and flavored with a garlic soy marinade. It's popular in Hawaii where it is often served with "2 scoops" rice and Hawaii-Style Potato Mac Salad. The chicken packs up well for potlucks and picnics at the beach.
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
- Place dry ingredients in a large bowl and whisk to combine.
- Add eggs, soy sauce, green onions, and garlic. Mix well.
- Add chicken. Stir until pieces are fully covered in marinade. Refrigerate at least 2 hours or up to overnight.
- 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.
- 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.
- 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.
- Serve warm or at room temperature.
Nutrition
Amount Per Serving (based on 8 servings)- Calories: 460
- Fat: 0.0 g
- Saturated Fat: 3.5 g
- Trans Fat: 0.0 g
- Cholesterol: 185.0 mg
- Sodium: 640.0 mg
- Carbohydrates: 13.0 g
- Fiber: 0.0 g
- Added Sugars: 6.0 g
- Sugar: 0.0 g
- Protein: 35.0 g