Hawaiian Style Mochiko Chicken

Submitted by PupukeaCookie

"Delicious nuggets of sweet, sesame garlicky goodness."

 

• Ready In: 35mins
• Ingredients: 13
• Serves: 3-4

ingredients

• 2 lbs boneless skinless chicken thighs or 2 lbs chicken breasts
• 5 tablespoons mochiko rice flour
• 5 tablespoons cornstarch
• 6 tablespoons sugar
• 5 tablespoons aloha shoyu
• 2 teaspoons sesame oil
• 1⁄2 teaspoon salt
• 1⁄4 cup green onion, chopped (for batter)
• 1⁄4 cup green onion, chopped (for garnish)
• 5 minced garlic cloves
• 2 eggs
• 1 1⁄2 cups canola oil (for frying)
• sesame seeds (for garnish)

directions

1. In a large bowl mix together mochiko, corn starch, sugar, eggs, shoyu, salt, sesame oil, garlic and ¼ cup of green onions.
2. Cut chicken into bite size pieces for quick and even cooking.
3. Fold chicken into batter and let marinate in the refrigerator for 24 to a maximum of 48 hours.
4. Stir mochiko chicken batter every once in a while so that the flavor is evenly distributed.
5. For large batches (for parties) I marinate it for at least 24hrs in a large bowl or pot, then I double Ziploc bag it, in batches and store them in a cooler on ice until I'm ready to cook it.
6. When ready, Deepfry chicken for about 5 - 7 minutes or until dark golden brown and place in a pan lined with paper towels to drain the excess oil.
7. Garnish with chopped green onion and sesame seeds.
8. If using chicken breasts, cook for 3 to 4 minutes and serve hot, the chicken will be nice and tender.