Mochiko Chicken Recipe
User Reviews
5
2 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
15 mins
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Total Time
35 mins
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Servings
8
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Calories
534 kcal
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Course
Main Course
Mochiko Chicken Recipe
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This chicken is delish all on its own, and doesn't really need a sauce. However, I've included an optional dipping sauce for those who love to dip.
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Ingredients
- 6 TB Mochiko flour glutinous or "sweet" rice flour
- 3 TB all-purpose flour
- 5 TB cornstarch
- 4 TB granulated sugar
- 8 cloves garlic minced
- 2 large egg beaten
- ½ cup scallions chopped
- 4 TB sesame oil found in Asian aisle of grocery stores, Asian toasted
- 3 TB oyster sauce
- 6 TB soy sauce regular
- 1 tsp table salt
- 1 tsp white pepper
- 5 lbs chicken thigh cut into bite size pieces, boneless, skinless
- neutral cooking oil for frying, peanut or vegetable oil work well, generic cooking oil
Optional Dipping Sauce:
- ⅓ cup soy sauce light
- ⅓ cup mirin
- 1 tsp sesame oil Asian toasted
- 1 tsp sriracha
- scallions optional garnish, chopped
- sesame seeds optional garnish, toasted
Instructions
- Do ahead: In a large bowl, mix together mochiko flour, all purpose flour, cornstarch, sugar, garlic, eggs, scallions, sesame oil, oyster sauce, soy sauce, salt, and pepper, whisking to combine well.
- Towel-dry the chicken and use a fork to poke throughout all chicken pieces.
- Add chicken to the bowl of sauce mixture, coating completely. Cover and marinate 12 hours or overnight.
- If desired, make the Optional Dipping Sauce by combining sauce ingredients and whisking together. Cover and set aside until ready to use.
- Line a large baking sheet with paper towels. Heat a generous amount of oil in a large heavy pan - oil should go deep enough to completely submerge chicken pieces.
- Once oil reaches 350F, fry chicken pieces in batches until golden brown on all sides - do not over crowd. Adjust heat as needed to keep oil temp as close to 350F as possible. Use tongs to turn pieces over as needed. Once chicken is golden and floats to top, it's done.
- Drain cooked chicken on plate lined with paper towels. Continue frying in batches. Serve warm, garnished with chopped scallions and sesame seeds if desired. Serve with or without dipping sauce.
Notes
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- Mochiko is a brand of "glutinous" or "sweet" rice flour found in the Asian section of major grocery stores. Though its name suggests otherwise, it does not contain gluten, nor does it taste sweet.
- Do not substitute rice flour for mochiko flour, as the two are not interchangeable. See original article for details.
- Gluten-free: To make this recipe gluten-free, replace the all-purpose flour with extra mochiko flour and use gluten-free tamari sauce in place of soy sauce.
- Don't overcrowd the pan. Fry the chicken in batches to ensure even cooking and to prevent the oil temperature from dropping too much.
- Serve the mochiko chicken with or without the dipping sauce. We also love it with Cilantro Lime Rice and Hawaiian Macaroni Salad!
Nutrition Information
Show Details
Calories
534kcal
(27%)
Carbohydrates
25g
(8%)
Protein
60g
(120%)
Fat
21g
(32%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
8g
(40%)
Trans Fat
0.1g
(5%)
Cholesterol
316mg
(105%)
Sodium
2130mg
(89%)
Potassium
802mg
(17%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
199IU
(4%)
Vitamin C
3mg
(3%)
Calcium
51mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 534 kcal
% Daily Value*
| Calories | 534kcal | 27% |
| Carbohydrates | 25g | 8% |
| Protein | 60g | 120% |
| Fat | 21g | 32% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 316mg | 105% |
| Sodium | 2130mg | 89% |
| Potassium | 802mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 199IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 51mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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