4 Tablespoon mochiko flour
4 Tablespoon cornstarch
4 Tablespoon sugar
4 Tablespoon shoyu
2 Clove garlic minced
1⁄2 Teaspoon grated ginger
1 Tablespoon sesame seeds
1⁄4 Cup thinly sliced green onions
1⁄2 Teaspoon Salt
2 each eggs beaten
Chicken Preparation
2 Pound deboned chicken thighs
each oil for frying
Instructions
Cut chicken into bite-size pieces (or slightly larger).
In a bowl, mix together mochiko batter ingredients.
Marinate chicken for 5 hours or overnight in refrigerator.
Fry in hot oil (about 1 inch deep) until thoroughly cooked and golden brown on both sides.
Serve hot or cold.
No comments:
Post a Comment