Mochiko Chicken Recipes

Mochiko Chicken #1
Ingredients:

5 lbs boneless skinless chicken thighs (cut into bite-sized pieces)

1/4 cup mochiko sweet rice flour

1/4 cup cornstarch

1/4 cup sugar

1/2 teaspoon salt

2 eggs

5 tablespoons shoyu

4-5 garlic cloves, minced

1/2 cup green onion, sliced

2 tablespoons sesame seeds (optional)

Directions:

Cut chicken into bite-size pieces.

In a medium bowl, sift together mochiko flour, cornstarch, sugar, and salt. Mix well.

In a small bowl, combine eggs, shoyu, and garlic.

Whisk into dry ingredients.

Add chicken to mixture.

Fold in green onions, and sesame seeds if desired.

Marinate at least 4 hours; overnight is best.

Deep-fry until golden brown.

Mochiko Chicken #2 (from Foodland)
Mochiko Batter

• 4 T mochiko flour
• 4 T cornstarch
• 4 T sugar
• 4 T shoyu
• 2 cloves garlic, minced
• 1/2 tsp grated ginger
• 1 T sesame seeds
• 1/4 C thinly sliced green onions
• 1/2 tsp salt
• 2 eggs, beaten

2 pounds deboned chicken thighs. 

Instructions:

1. Cut chicken into bite-sized pieces.
2. In a bowl, mix together mochiko batter ingredients
3. Marinate chicken for 5 hours or overnight in frig.
4. Fry in hot oil (about 1" deep) until thoroughly cooked and golden brown on both sides.
5. Serve hot or cold.