Mochiko Chicken Wings
Description
This recipe for Hawaiian-style mochiko chicken wings infuses Asian flavors into an overnight marinade. When fried the batter turns the wings crispy.
Ingredients
•
6 green onions, finely chopped
•
1/2 cup soy sauce
•
3 eggs, beaten
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2 tablespoons white sugar
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5 cloves garlic, minced
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2 teaspoons Hawaiian sea salt
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3/4 cup cornstarch
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3/4 cup mochiko (glutinous rice flour)
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2 tablespoons all-purpose flour
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5 pounds chicken wings or thighs
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Oil for deep frying
Directions
1
Combine green onions, soy sauce, eggs, sugar, garlic, and sea salt in a large glass or ceramic bowl. Sift cornstarch, mochiko, and all-purpose flour together into the bowl with green onion mixture; fold until smooth. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours to overnight.
2
Remove chicken from the refrigerator; stir to redistribute.
3
Heat oil in a large pot to 350 degrees F (175 degrees C). Lower chicken wings carefully into hot oil in batches. Fry until golden brown and cooked through. Drain on paper towels. Repeat with remaining wings.