Sesame-Garlic Fried Chicken (Mochiko Chicken)

Steps

1. 1

   In a large bowl, whisk together the soy sauce, sugar, eggs, garlic, ginger, toasted sesame oil, sesame seeds, and black pepper until the sugar is mostly dissolved and the mixture is evenly combined.

2. 2

   Add the mochiko and whisk until a thick, cohesive batter forms with no dry pockets. The batter should be substantially thicker than a typical pancake batter and able to cling heavily to the chicken.

3. 3

   Add the bite-size chicken pieces and stir thoroughly so every piece is completely coated. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the seasoning to penetrate the chicken.

   Start 2-hour timer
4. 4

   About 30 minutes before frying, remove the marinated chicken from the refrigerator. Set a wire rack over a rimmed baking sheet for draining, and line a second tray with paper towels if desired.

   Start 30-minute timer
5. 5

   Pour the frying oil into a large, heavy Dutch oven or deep pot to a depth of about 2 inches. Attach a deep-fry thermometer and heat the oil over medium-high heat to 350°F (180 °C) (175°C (350 °F)).

6. 6

   Using tongs or a small scoop, lift individual chicken pieces from the batter, allowing excess batter to drip back into the bowl. Carefully lower a portion of the chicken into the hot oil, leaving space between pieces so the temperature does not drop sharply.

7. 7

   Fry the chicken in batches, turning occasionally, until the coating is deeply golden brown and crisp and the chicken reaches 165°F (74 °C) (74°C (165 °F)) at the center, about 5 to 7 minutes per batch. Adjust the heat as needed to keep the oil near 350°F (180 °C).

   Start 7-minute timer
8. 8

   Transfer each batch to the wire rack to drain. Do not stack the pieces, or the coating may soften.

9. 9

   Allow the oil to return to 350°F (180 °C) before frying the next batch. Continue until all the chicken is cooked.

10. 10

    Garnish with sliced scallions and serve warm or at room temperature.