Mochiko chicken. Remove from refrigerator, deep fry and serve. Mochiko chicken is crispy on the outside, juicy on the inside and flavorful. Mochiko chicken is a favorite here in the Islands and can be found at many restaurants and lunchwagons.
Mochiko Chicken is a crispy flavorful local favorite and this time, Sheryl shares her mom's special recipe with Chef Keoni Chang! Marinate the chicken: In a medium bowl, sift together ¼ cup cornstarch, the Mochiko flour, and sugar and mix well. In a small bowl, whisk together the gochujang, ginger, sake, soy sauce, eggs. You can have Mochiko chicken using 2 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Mochiko chicken
- Prepare 5 lb of chicken thigh boneless, skinless.
- You need 2 cup of korean BBQ sauce.
Mochiko chicken is probably adapted from tatsuta age, Japanese marinated fried chicken, and is very versatile: serve small pieces as finger food or cut the chicken into bigger pieces for a main course. Mochiko chicken is made using sweet rice flour (mochiko) that is mixed with soy sauce and various other ingredients. Unlike regular fried chicken, it has a unique salty and sweet flavor with a chewier. Mochiko chicken is a popular Hawaiian dish, where bite sized pieces of chicken are marinated in a So this is a Hawaiian fried chicken recipe.
Mochiko chicken instructions
- cut and drain the chicken into 2inch cubes.
- marinate in the korean BBQ sauce over night.
- drain the liquid from the chicken and toss in mochiko flour (coat well).
- deep fry in oil until fully cooked.
- when fully cooked remove from oil and place in a bowl with paper towle to remove any extra oil.
It has Japanese roots, since it uses mochiko (rice flour). Hawaiian Fried Chicken (Mochiko Chicken with Ponzu). Instead of traditional sweet rice flour (mochiko), this recipe uses katakuriko (potato starch) for crispy, flavorful fried chicken served with. Mochiko is definitely the key to get that crispy skin. Mochiko chicken is a delicious Hawaiian dish that has Japanese roots.