Mochiko Chicken
Description
This mochiko chicken features a garlicky marinade of rice flour, soy sauce, eggs, scallion, and cayenne that adds fantastic flavor when deep-fried.
Ingredients
•
5 large eggs
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1 cup white rice flour
•
1 cup soy sauce
•
1 cup chopped green onions
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1/2 cup white sugar
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1/3 cup cornstarch
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6 cloves garlic, minced
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1 1/2 tablespoons salt
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1 teaspoon cayenne pepper
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5 pounds boneless skinless chicken breasts, cut into strips
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4 cups oil for frying, or as needed
Directions
1
Mix together eggs, rice flour, soy sauce, green onions, sugar, cornstarch, garlic, salt, and cayenne pepper in a large bowl until well combined. Add chicken; stir to coat. Marinate in the refrigerator for 24 hours.
2
Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
3
Working in batches, cook battered chicken in hot oil until golden brown and crisp all over. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C). Drain fried chicken on a paper towel-lined plate.