Mochiko Chicken
The ultimate comfort food, Mochiko Chicken combines crispy and tender textures with flavorful marinades. Perfect for a cozy family dinner or entertaining friends, this easy weeknight dinner will leave your taste buds craving for more!
Equipment
- Skillet
- Oven
- Whisk
- Grater
- Chef's Knife
Ingredients
- 2 pounds boneless skinless chicken thighs cut into 2-inch strips
- 2 large eggs beaten
- 1/3 cup mochiko flour sweet rice flour
- 1/4 cup cornstarch
- 1/4 cup soy sauce
- 3 tablespoons granulated sugar
- 2 tablespoons sesame seeds
- 2 cloves garlic grated
- 1/2 teaspoon salt
- 3 tablespoons chopped green onions plus more for garnish
- 1 1/2 cups Neutral oil such as canola oil, for frying
Instructions
- First, take the chicken thighs and cut them into 2-inch strips. Place the strips into a large mixing bowl, making sure they are evenly cut for consistent cooking. This step is crucial because it ensures each piece will fry evenly.
- In a separate bowl, whisk together the eggs, mochiko flour, cornstarch, soy sauce, granulated sugar, sesame seeds, grated garlic, salt, and chopped green onions until smooth. You want this mixture to be well combined, as it will serve as the marinade for the chicken, infusing every piece with flavor.
- Pour the marinade over the chicken strips and toss well to coat every piece evenly. Make sure you give them a good mix; you want that delicious marinade to stick to the chicken.
- Cover the bowl with plastic wrap and place it in the refrigerator. Let the chicken marinate for at least 4 hours, or overnight if you can. This marination time allows the flavors to penetrate deeply into the meat, making it extra tasty.
- Once the marination is complete, it’s time to fry. Heat the neutral oil in a deep skillet or Dutch oven to 325°F. Use a kitchen thermometer to check the temperature, as it's essential for achieving crispy chicken.
- Working in batches, gently add the marinated chicken pieces to the hot oil. Do not overcrowd the pan, as this will lower the temperature and make the chicken soggy.
- Fry the chicken until golden brown and cooked through, about 3 to 4 minutes per side. Use tongs to carefully flip them, ensuring they reach that beautiful golden color.
- Once cooked, remove the chicken from the oil with tongs and let it drain on a rack or paper towels. This step helps remove excess oil and keeps the chicken crispy.
- Arrange the crispy Mochiko Chicken on a plate. Serve it with steamed white rice for a delightful meal. Don’t forget to garnish with extra chopped green onions on top for a pop of color and flavor.
- Enjoy every bite of your homemade Mochiko Chicken. The combination of textures and flavors will surely impress everyone at your table!
Notes
Leftover Mochiko Chicken can be stored in an airtight container in the refrigerator for up to 3 days. To keep it crispy, reheat in the oven instead of the microwave.