Mochiko Chicken

Submitted by caffeine junkie

"Mochiko flour can be found in the Asian aisle in most supermarkets. I prefer the Koda Farms Blue Star brand that comes in a white box. Mochiko chicken is a favorite here in the Islands and can be found at many restaurants and lunchwagons. Great for potlucks. Preparation time does not include marinating time."

 

• Ready In: 15mins
• Ingredients: 10
• Serves: 4-6

ingredients

• 5 lbs boneless skinless chicken thighs
• 1⁄4 cup mochiko sweet rice flour
• 1⁄4 cup cornstarch
• 1⁄4 cup sugar
• 1⁄2 teaspoon salt
• 2 eggs
• 5 tablespoons shoyu (soy sauce, Aloha Shoyu preferred)
• 4 -5 garlic cloves, minced
• 1⁄2 cup green onion, sliced
• 2 tablespoons sesame seeds (optional)

directions

1. Cut chicken into bite-size pieces.
2. In a medium bowl, sift together mochiko flour, cornstarch, sugar, and salt. Mix well.
3. In a small bowl, combine eggs, shoyu, and garlic.
4. Whisk into dry ingredients.
5. Add chicken to mixture.
6. Fold in green onions, and sesame seeds if desired.
7. Marinate at least 4 hours; overnight is best.
8. Deep-fry until golden brown.

Reviews

[ariel808]

i can't wait to try this recipe. im originally from hawaii and i just moved to virginia a few months ago and im dying for some good local food. im going to make this tomorrow!

 

[Christina Sue]

Big hit! Thanks for posting. We just moved to Washington from Hawaii and have been missing some plate lunches.. I used regular flour since I couldn't find Mochiko at my local grocery store and didn't feel like hunting it down. After the first few batches I fried, I decided I wanted to add another 1/4 Cup of sugar and about a teaspoon for ground ginger.

 

[MommaChef]

Great recipe - the flavors are great! We let this marinate overnight in a large ziploc and cooked the next day. It was so yummy!

 

[yours_eventually]

I just made it everyone loved it. I live in hawaii but was to lazy to go get Mochiko flour so i used 3 tbs flour 5 tbs corn starch. I marinade it over night. I think next time i wont add the extra salt because shoyu has a lot of salt already. This recipe is a keeper and will be made again and again. Thanks so much for a great easy recipe.

 

[Teenah]

I've had this recipe tucked away somewhere that I was unable to find. Thanks so much for posting this recipe here. Awesome!