Furikake Mochiko Chicken
Mochiko chicken is a delicious Hawaii plate lunch staple. Can it be improved? Don’t even think about it. Unless…you add furikake. Furikake makes everything better.
Mochiko is a sweet rice flour that I use in my sweet mochi recipes but it’s versatile enough for savory ones as well. And if you’re unfamiliar with furikake, it’s a Japanese rice seasoning that comes in a variety of different flavors. Both of these ingredients can be found in Japanese markets or online.
Salty, sweet, with a little crunch, furikake takes this fried chicken to a whole other flavor level. Serve it for dinner or even as a party appetizer. This dish won’t disappoint!
Furikake Mochiko Chicken
Ingredients:
2 lbs boneless, skinless chicken, cut into small pieces
1/4 cup mochiko
1/4 cup cornstarch
1/4 cup sugar
1/4 cup soy sauce
2 eggs
2 cloves garlic, minced
1 Tablespoon Furikake
black pepper
4 cups vegetable oil, for frying
Instructions:
Step 1: In a bowl whisk together mochiko, cornstarch, and sugar.
Step 2: Make a well in the center of the dry ingredients and stir in the soy sauce, eggs, garlic, furikake, and pepper.
Step 3: Add the chicken to coat, then place in a sealable plastic bag and refrigerate for 5 hours.
Step 4: Heat the oil in a deep skillet.
Step 5: Fry the chicken until golden brown and cooked through. Let drain on a wire rack.
I do that to my mochiko chicken too! So good! Sometimes I wrap a little nori belt around it too. Now I am going to crave this all week!
genius idea! i love furikake! and so do the kids!!
Whaaa? Outstanding idea. I want to try this.