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Mochi Chicken (A Taste of Hawaii)
posted by SojoMojo on Wed, 2009-01-14 07:20
Aloha!
When I was growing up in Hawaii, Mochi Chicken was common and favorite dish for pot lucks, picnics, school lunches, etc. As an adult, it's one of my favorites to add to my bento box lunch (served with rice, of course).
MOCHI CHICKEN
Ingredients:
4-5 lbs skinless chicken thighs, deboned
1/2 cup mochiko flour (Japanese glutinous rice flour)
1/2 cup cornstarch
1/2 cup sugar
5/8 cup shoyu
4 cloves garlic, minced
1 tsp salt
4 eggs
Directions:
Cut deboned chicken into bite size pieces. Mix ingredients and marinate overnight or approximately 6 hours. Fry in oil until brown. Can be served hot or cold
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Very interesting! Does the chicken come out with a sticky mochi surface, or is it crispy?
The Big Onigiri.
- Wherever you go, there you are. -
yum! i love mochi(ko) chicken. thanks for sharing the recipe.
maki: it comes out with a "hard" crispy surface.
I've just posted a recipe for Mochi Tofu Nuggets inspired by this recipe!
Just want to be clear on the instructions. You mix up EVERYTHING as the marinade? Even the flour? Or do you marinate the chicken in everything but the flours and then dip the marinated chicken in the flour mix just before frying?
This sounds really good and I want to try it this week but want to make sure I'm doing it correctly.
Julieone,
I've always prepared it ALL mixed together as a batter. Remember to toss the batter and chicken before you cook it because the chicken tends to settle to the bottom. Also, don't crowd the chicken when frying.
That being said, I've got to admit that I avoid deep frying because I end up with too much leftover cooking oil and it's a pain to clean up all the oil splatter. It also requires too much attention to deep fry. Although the end results are not exactly the same, I prefer to oven fry my mochi chicken. I preheat the oven to 425 and melt 1 Tablespoons of butter in a large glass baking dish. I put the chicken on the baking dish (don't overcrowd them) and bake it for 15-20 minutes (depending on how small I've cut the chicken). If the chicken is cut-up small, there's no need to flip it. If you have to flip it, cook it for another 5 minutes or less.
try fresh ginger instead of garlic
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