Mochiko Chicken

[Mephisto927]

Mochiko Chicken






Mochiko Chicken is a party/tailgate standard in Hawaii. It is made with Mochiko Flour, a sweet rice flour

The recipe uses a standard 5# box of chicken thighs cut into bite size pieces but will work with boneless skinless chicken. Also I deep fry mine but it will work broiled, grilled or pan fried. Also I like to use drumsticks made into lollipops for a fancier twist



To shape the lollipops - Grab the thin end of the drumstick firmly, then carefully cut through the meat surrounding the bone, using a sawing motion and turning the bone around. Don’t try to force it, let the knife do the work. Once the skin is cut all around, use your knife to scrape down the meat from the bone. You may need to cut through a couple of sinews. Push the meat down to the other end. You should now have what looks like a handle with a ball of chicken meat at one end. Be sure to look out for the tiny long bone which will be close to the main bone of the drumstick. Try to remove that.






Ingredients

3 eggs

1/2 cup mochiko flour

1/2 cup cornstarch

1/2 cup sugar

2/3 cup soy sauce

1/4 teaspoon salt

1/4 cup chopped green onion

1/4 cup chopped ginger

1/4 cup chopped garlic

5 pounds chicken pieces


In a large bowl, beat eggs. Add mochiko, cornstarch, sugar, soy sauce, salt, green onion, ginger, and garlic; mix well. It should be the consistency of pancake batter Add chicken marinate at least 4 hours; overnight is best. Make sure to coat all chicken pieces evenly. Deep-fry in hot oil (about 1 inch deep) You can also pan fry, broil, or grill until golden brown and done.