Mochiko Chicken
Mochiko is a traditional Japanese recipe that traditionally consists of boiled chicken marinated in soy sauce, cornstarch and garlic. Mochiko chicken is a simple, easy-to-make recipe that’s perfect for beginners. Now that you’ve mastered the art of cooking, you can try this quick and easy mochiko chicken recipe.
Ingredients
- 2 lbs Chicken thighs skinless and boneless
- 2 Large eggs beaten to blend
- 1/4 cup Mochiko flour
- 1/4 cup chopped scallions white and light green parts
- 1/4 cup Cornstarch
- 1/4 cup Soy sauce
- 1/4 cup Sugar
- 2 Garlic cloves finely grated
- 1/2 tsp Kosher salt
- Neutral oil for frying
- 3 -4 Sheets nori
- 3 cups Steamed rice
Instructions
- Slice the chicken thighs into 2-inch-long strips and place in a medium bowl.
- Stir eggs, mochiko, scallions, cornstarch, sugar, garlic, soy sauce, and salt together in a small bowl.
- Coat the chicken evenly with the mix. Leave it to marinate for at least 5 hours or overnight if possible.
- Place a wire rack on top of a baking sheet lined with paper towels. Heat a Dutch oven or high-sided pot with 2 inches of oil on medium-low until a deep-frying thermometer registers 330°F to 340°F. Cover each chicken piece with a strip of nori.
- Don’t overcrowd the pot, add as many pieces of chicken to the hot oil as you can; the temperature will fall to between 315°F and 325°F.
- Cook the chicken for 6 to 7 minutes, turning it with chopsticks or a skimmer to brown it evenly, until golden brown and an instant-read thermometer registers 165 degrees Fahrenheit.
- Using a skimmer or long chopsticks, remove the chicken and let it cool for 8 to 10 minutes on a wire rack. Do this for the remaining chicken.
- To serve, garnish the dish with chopped finely scallions and serve with rice.