Mochiko Chicken

Name: Mochiko Chicken
Cook time: 30 min
Total time: 6 min
Ingredients: 1/4 cup mochiko flour (Japanese sweet rice flour); 1/4 cup cornstarch; 1/4 cup sugar; 5 tablespoons soy sauce; 2 eggs; 1/4 cup finely chopped green onions, reserve some for garnish; 2 pounds boneless, skinless chicken thighs; Oil, for frying; 1 tablespoon toasted sesame seeds, optional

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Cook Time: 30 minutes

Total: 6 hours, 35 minutes

Servings: 6

Author : Food Network

chicken thigh main dish marinating recipes

Ingredients

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1/4 cup mochiko flour (Japanese sweet rice flour)1/4 cup cornstarch1/4 cup sugar5 tablespoons soy sauce2 eggs1/4 cup finely chopped green onions, reserve some for garnish2 pounds boneless, skinless chicken thighsOil, for frying1 tablespoon toasted sesame seeds, optional

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Instructions

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Step 1

Create the marinade by combining mochiko, cornstarch, sugar, soy sauce, eggs and green onions in a medium bowl. Make sure everything is blended. Cut chicken into bite-size pieces like nuggets, getting them as close to uniform in size as possible so they'll cook evenly when deep-frying.

Step 2

Add chicken to the marinade and use your hands to massage the chicken pieces and make sure they're all coated by the marinade. Cover and refrigerate for at least 6 hours or up to overnight.

Step 3

Bring oil to 350 degrees F in a deep-fryer or Dutch oven.

Step 4

Fry chicken in batches until crispy, about 10 minutes. Sprinkle sesame seeds over the top, if using, and serve.