Mochi Mochi Chicken
"From Sam Choy's island flavor.
Make with Recipe#303165
Preparation time includes overnight marinate."
photo by breezermom
- Ready In:
- 24hrs 30mins
- Ingredients:
- 3
- Serves:
-
8
ingredients
- 5 lbs boneless skinless chicken thighs, cut into cubes
- vegetable oil, for deep frying
- mochi mochi marinade
directions
- Prepare Mochi Mochi marinade and marinate chicken over night in the refrigerator.
- When you are ready to start cooking, drain the marinade from the chicken pieces.
- heat about 2 inches of oil in a wok or deep heavy pot over medium high heat until registers 350 to 360 degrees on a deep fryer thermometer.
- Fry the chicken pieces in batches, without crowding, until deep golden brown and just cooked through.
- This will take 2 to 3 minutes, depending on the size of the cubes.
- Allow the oil to return to 350 degrees before adding a new batch. Drain on paper towels.
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Reviews
-
This chicken is so moist and delicious. The marinade/coating makes a nice light coating for the fried chicken cubes, and everyone enjoyed them. They are slightly sweet, and don't really need a dipping sauce. Even the kids liked them. I can imagine doing larger pieces of chicken in this marinade with success and serving with a dipping sauce. Very little effort for such a great taste! Thanks for sharing.
RECIPE SUBMITTED BY
MsPia
Louisville
I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world.
I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels.
There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee.
My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better.
My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com
