chicken & dinner & mochi & party food 07 Jun 2009 01:04 pm
Mochiko Chicken
Part of Fried Chicken: Three Ways
This is sort of like a Japanese sweet fried chicken. Without all the dredging. Every recipe is kinda standard, but it’s the way you cut the chicken that counts. SIZE MATTERS.
ingredients:
2 lbs chicken, cut up into small pieces
1/4 cup mochiko
1/4 cup cornstarch
1/4 cup sugar
5 Tablespoons soy sauce
2 eggs
1/2 teaspoon salt
1 teaspoon minced garlic
black pepper
Mochiko – what this dish is named after is a wonderous thing with lots of yummy uses. I always keep a box in my pantry.
Now, I like to cut the chicken into tiny bite size pieces. Believe it or not, it tastes better when cooked this way. Other people just fry the whole thigh, or chicken wings, but I’m telling you, this is the best way! Trust me on this.
Mix all the ingredients together. Add the chicken pieces to the mixture. Keep in the fridge for about 5 hours. That should make the chicken nice and marinated.
When you’re ready to cook, heat oil in a pan to fry the chicken pieces. Grab a bunch and drop it into the oil and just stir it around, they will separate on their own.
As Alton Brown told me (not personally) the best way to drain fried foods is on a wire rack with paper towels underneath. This will get rid of all the excess oil. You don’t wanna be eating that. I make this for dinner, but it makes a great party food and like I said, you can use chicken wings cause that would be a-ok for parties.
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on 09 Jun 2009 at 3:17 pm 1.GiGi said …
Do you think this would work if you followed all of the instructions and then baked it instead of frying it? We don’t really do fried food too much and I usually just bake things that would otherwise be fried…not sure if the recipe would need adaptation for baking. What do you think?
on 09 Jun 2009 at 3:25 pm 2.justJENN said …
I hear you on the fried foods, but this recipe does not translate to the oven well. If you are looking for a good baked fried chicken recipe, try buttermilk fried chicken.
But my Baked Lemon Chicken is the one I get the most positive comments and emails about,
hopefully it will work for you. Good luck!
on 23 Feb 2010 at 8:43 pm 3.Jordan said …
Can normal flour be used as a substitute for mochhiko? I have no clue where to find it at!
on 23 Feb 2010 at 8:46 pm 4.justJENN said …
No, don’t! Normal flour is not the same! Try an asian grocery store or a specialty foods store. Where are you located?
on 11 Jun 2010 at 2:58 pm 5.Sam said …
i just tried this recipe and i love it! Great flavor and not too thick and greasy around the edges.
very happy thanks
on 19 Jun 2010 at 3:27 pm 6.Roxie said …
OMG this is super good! I’ll be making this again and again! Thanks Jenn for your awesome Recipes!
on 23 Jul 2010 at 10:15 am 7.Char said …
This recipe/marinade also does well with thin slices of beef. (might want to tenderize the slices by pounding it with the back of your knife; then marinate) For those who like green onions, you can chop and add. It was onolicious!
on 27 Aug 2010 at 5:08 pm 8.Erin H P said …
Kids AND adults gobbled these up…even got a 2 thumbs up from Miles, one of the finicky young party guests. Thanks for a great first time experience with mochiko chicken! Your recipes are helping me be a more confident cook
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