Mochiko Chicken Recipe
- cook TIME 10 mins
- prep TIME 20 mins
- total TIME 30 mins
Ingredients (13)
- 24 oz skinless boneless chicken thigh cut into 2-inch cubes
- 5 tbsp mochiko sweet rice flour
- 2 tbsp all-purpose flour
- 2 medium eggs
- 1 1/4 tbsp reduced sodium soy sauce
- 1/4 tsp salt
- 1 tsp garlic chopped
- 1/2 tsp ginger minced
- 1 tsp granulated sugar
- 1 cup canola oil *
- 0.25 oz scallion chopped
- 1 tbsp sesame seeds divided
- 3 cups cooked long-grain rice
INSTRUCTIONS
In a small bowl, whisk together 5 tbsp mochiko flour, 2 tbsp all-purpose flour, 2 eggs, 1/4 tsp salt, 1 tsp garlic, 1/2 tsp ginger, 1 tsp sugar, 1 1/4 tbsp soy sauce, and 1/2 tbsp sesame seeds.
Add 24 oz chicken chunks to the marinade and toss to thoroughly coat both sides. Let the chicken sit for about 15 minutes in the refrigerator.
In a small pot, deep fry chicken in 1 cup canola oil over medium-low heat until the chicken is crisp and golden brown.
Transfer the chicken to a plate. Garnish with 0.25 oz scallion and the remaining 1/2 tbsp sesame seeds. Serve hot with steamed rice.
Only part of the oil will end up in the final product and we have calculated nutritional values based on that amount. The whole amount is needed for frying, but what actually ends up being consumed is 2 tsp of canola oil between four servings.