Hawaiian Mochiko Chicken
Description
Mochiko chicken thighs — marinated in sweet rice flour, soy sauce, and garlic get shallow fried to make this irresistible family-friendly dish.
Ingredients
•
1/4 cup white sugar
•
1/4 cup mochiko (sweet rice flour)
•
1/4 cup cornstarch
•
1/2 teaspoon salt
•
2 large eggs
•
1/2 cup sliced green onions
•
5 tablespoons soy sauce (such as Aloha™ Shoyu)
•
2 tablespoons sesame seeds
•
4 cloves garlic, minced, or more to taste
•
3 pounds skinless, boneless chicken thighs, cut into strips
•
2 cups vegetable oil for frying
Directions
1
Mix sugar, mochiko, cornstarch, and salt together in a bowl.
2
Whisk eggs, green onions, soy sauce, sesame seeds, and garlic together in a bowl. Whisk into the flour mixture to form a smooth batter.
3
Stir chicken strips gently into the batter. Marinate in the refrigerator, 4 hours to overnight.
4
Fill a deep saucepan with 1 1/2 inches oil; heat over medium heat. Fry chicken strips in batches in hot oil, turning occasionally, until golden brown and no longer pink in the center, about 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).