Sure, mochiko chicken is a Hawaii plate lunch staple, but by adding furikake you take it to a whole other flavor level!
Salty, sweet, with a little crunch – it makes a great party appetizer. Think of it as a Japanese take on fried chicken, the ultimate comfort food.
2 lbs boneless, skinless chicken – cut up into small pieces
1/4 cup mochiko
1/4 cup cornstarch
1/4 cup sugar
5 Tablespoons soy sauce
1 teaspoon minced garlic
1 Tablespoon Furikake
oil for frying
Furikake is a Japanese rice seasoning. It comes in a variety of added flavors but regular old nori flavor is good for this recipe. Mochiko is a sweet rice flour which I like to use a lot in baking. You can find both of them in Japanese markets or online.
In a bowl combine the mochiko, cornstarch, sugar, soy sauce, eggs, garlic, pepper and furikake. Add the chicken pieces and stir to coat.
Cover and marinate in the fridge for 5 hours.
When you are ready to cook heat the oil in a deep skillet. Dredge the marinated chicken pieces in flour – shaking off the excess. Too much flour makes for a gummy mess, trust me. Drop in the chicken pieces one by one, leaving enough room to ‘breathe.’
Flip over and fry until golden brown and cooked through. Let drain on a wire rack.
Excellent with rice, and it even tastes good served cold from the fridge the next day!