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Wednesday, June 12, 2013

Mochiko Chicken





Mochiko Batter
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.

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