Recipe: Tasty Mochiko chicken

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 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. 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. You can have Mochiko chicken using 2 ingredients and 5 steps. Here is how you cook it.

Ingredients of Mochiko chicken

  1. You need 5 lb of chicken thigh boneless, skinless.
  2. It’s 2 cup of korean BBQ sauce.

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. It has Japanese roots, since it uses mochiko (rice flour).

Mochiko chicken step by step

  1. cut and drain the chicken into 2inch cubes.
  2. marinate in the korean BBQ sauce over night.
  3. drain the liquid from the chicken and toss in mochiko flour (coat well).
  4. deep fry in oil until fully cooked.
  5. when fully cooked remove from oil and place in a bowl with paper towle to remove any extra oil.

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 chicken is a delicious Hawaiian dish that has Japanese roots. Mochiko means rice flour in To make mochiko chicken is very easy. Unlike the American fried chicken where marinating.

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