Mochiko Chicken

Ingredients

• 2 lb Boneless chicken thighs (Cut into 1-inch pieces)
• 2 Eggs (Large)
• 0.25 cup Mochiko flour
• 0.25 cup Cornstarch
• 0.25 cup Granulated sugar
• 0.25 cup Soy sauce
• 1 tbsp Sesame seeds (Plus additional sesame seeds for topping; amount not specified)
• 1 tsp Green onion (Chopped; plus additional green onions for topping, amount not specified)
• 1 tsp Ground ginger
• 0.5 tsp Kosher salt
• Oil (For deep-frying; enough to fully submerge the chicken)

Steps

1. 1

   Cut the boneless chicken thighs into 1-inch pieces if not already cut.

2. 2

   In a large bowl, combine the eggs, mochiko flour, cornstarch, sugar, soy sauce, sesame seeds, chopped green onion, ground ginger, and kosher salt. Mix until thoroughly combined to make the marinade.

3. 3

   Add the chicken pieces to the marinade and toss until evenly coated. Cover and refrigerate overnight, or for at least 30 minutes, to allow the flavors to develop.

4. 4

   In a deep skillet or fryer, heat enough oil to fully submerge the chicken to 356°F.

5. 5

   Working in batches, carefully fry the marinated chicken for about 3–4 minutes, until golden brown and the internal temperature reaches 165°F. The video also describes frying until golden brown.

6. 6

   Transfer the fried chicken to a paper-towel-lined plate to drain excess oil.

7. 7

   Top with sesame seeds and green onions, then serve.

Notes

The description specifies overnight refrigeration; the video also says marinating for at least 30 minutes is an option. Additional sesame seeds and green onions are called for as toppings, but no amounts are given. Frying oil quantity is not specified.

Nutrition per serving

• Hawaiian
• comfort food
• main
• fried
• gluten-free
• dairy-free
• chicken