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Mochiko Chicken Recipe
If you are looking for some Japanese-inprised recipe, our mochiko chicken recipe can be a great new way to cook and enjoy simple ingredients you have in the kitchen.
- cook TIME 10 mins
- prep TIME 20 mins
- total TIME 30 mins
Course: Dinner, Lunch, Main CourseCuisine: American
Keyword: how to make mochiko chicken, mochiko chicken, mochiko chicken recipe
Servings: 4 servings
Calories: 493 kcal
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
1
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.
2
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.
3
In a small pot, deep fry chicken in 1 cup canola oil over medium-low heat until the chicken is crisp and golden brown.
4
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.
Nutrition
Serving: 1 serving | Calories: 493 kcal | Fat 13 g | Saturated Fat 3 g | Trans Fat 0 g | Polyunsaturated Fat 2 g | Monounsaturated Fat 3 g | Cholesterol 241 mg | Sodium 519 mg | Potassium 504 mg | Carbohydrate 49 g | Fiber 1 g | Sugar 1 g | Protein 41 g | Vitamin A 149 IU | Vitamin C 1 mg | Calcium 59 mg | Iron 4 mg