Hawaiian Mochi Fried Chicken Food

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HAWAIIAN MOCHIKO CHICKEN



Hawaiian Mochiko Chicken image

This mochiko chicken is my daughter's favorite thing in the whole wide world. If you have never eaten mochiko chicken then you don't know what you been missing. This is a staple in many potlucks, tailgating and family gatherings. Mochiko is a Japanese sweet flour that makes a light batter. I make this for my family of 8 once a month. I have to triple the recipe and there is never leftovers.

Provided by Asia S.

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 4h22m

Yield 10

Number Of Ingredients 11

¼ cup white sugar
¼ cup mochiko (sweet rice flour)
¼ cup cornstarch
½ teaspoon salt
2 eggs
½ cup sliced green onions
5 tablespoons soy sauce (such as Aloha™ Shoyu)
2 tablespoons sesame seeds
4 cloves garlic, minced, or more to taste
3 pounds skinless, boneless chicken thighs, cut into strips
2 cups vegetable oil for frying

Steps:

  • Mix sugar, mochiko, cornstarch, and salt together in a bowl.
  • Whisk eggs, green onions, soy sauce, sesame seeds, and garlic together in a bowl. Whisk into the flour mixture to form a smooth batter.
  • Stir chicken strips gently into the batter. Marinate in the refrigerator, 4 hours to overnight.
  • Fill a deep saucepan with 1 1/2 inch oil; heat over medium heat. Fry chicken strips in batches in the hot oil, turning occasionally, until golden brown and no longer pink in the center, about 7 minutes.

Nutrition Facts : Calories 315.7 calories, Carbohydrate 14.1 g, Cholesterol 130.2 mg, Fat 15.7 g, Fiber 0.5 g, Protein 28.2 g, SaturatedFat 3.5 g, Sodium 669.4 mg, Sugar 5.4 g

HAWAIIAN MOCHI FRIED CHICKEN



Hawaiian Mochi Fried Chicken image

Make and share this Hawaiian Mochi Fried Chicken recipe from Food.com.

Provided by Annacia

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs boneless chicken
1/2 cup mochiko sweet rice flour (glutinous rice flour, available in Asian markets)
1/2 cup cornstarch
1/2 cup sugar
1/2 cup soy sauce
1 teaspoon salt
4 eggs, beaten
1 stalk green onion, chopped fine
4 garlic cloves, minced

Steps:

  • Bone the chicken if not already done and cut into plump finger-size nuggets and set aside.
  • Combine the remaining ingredients and mix well. Add the chicken. Marinate overnight.
  • Deep-fry at 350 degrees, keeping the pieces from sticking together. Drain the nuggets of excess oil.
  • Serve mochi chicken as a main dish with fried rice, potato salad, or macaroni salad, as you would any other fried chicken. It is also great as an appetizer because it is a perfect finger food.
  • Suggested dipping sauces: pineapple or mustard sauce, hot mustard, or sweet and sour sauce.

Nutrition Facts : Calories 816.8, Fat 39.3, SaturatedFat 11.4, Cholesterol 356.2, Sodium 2825, Carbohydrate 59.1, Fiber 1.1, Sugar 25.9, Protein 53.8

MOCHIKO CHICKEN



Mochiko Chicken image

Provided by Food Network

Categories     main-dish

Time 6h35m

Yield 6 servings

Number Of Ingredients 9

1/4 cup mochiko flour (Japanese sweet rice flour)
1/4 cup cornstarch
1/4 cup sugar
5 tablespoons soy sauce
2 eggs
1/4 cup finely chopped green onions, reserve some for garnish
2 pounds boneless, skinless chicken thighs
Oil, for frying
1 tablespoon toasted sesame seeds, optional

Steps:

  • Create the marinade by combining mochiko, cornstarch, sugar, soy sauce, eggs and green onions in a medium bowl. Make sure everything is blended. Cut chicken into bite-size pieces like nuggets, getting them as close to uniform in size as possible so they'll cook evenly when deep-frying.
  • Add chicken to the marinade and use your hands to massage the chicken pieces and make sure they're all coated by the marinade. Cover and refrigerate for at least 6 hours or up to overnight.
  • Bring oil to 350 degrees F in a deep-fryer or Dutch oven.
  • Fry chicken in batches until crispy, about 10 minutes. Sprinkle sesame seeds over the top, if using, and serve.

HAWAIIAN STYLE MOCHIKO CHICKEN



Hawaiian Style Mochiko Chicken image

Make and share this Hawaiian Style Mochiko Chicken recipe from Food.com.

Provided by PupukeaCookie

Categories     Chicken Breast

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 13

2 lbs boneless skinless chicken thighs or 2 lbs chicken breasts
5 tablespoons mochiko rice flour
5 tablespoons cornstarch
6 tablespoons sugar
5 tablespoons aloha shoyu
2 teaspoons sesame oil
1/2 teaspoon salt
1/4 cup green onion, chopped (for batter)
1/4 cup green onion, chopped (for garnish)
5 minced garlic cloves
2 eggs
1 1/2 cups canola oil (for frying)
sesame seeds (for garnish)

Steps:

  • In a large bowl mix together mochiko, corn starch, sugar, eggs, shoyu, salt, sesame oil, garlic and ¼ cup of green onions.
  • Cut chicken into bite size pieces for quick and even cooking.
  • Fold chicken into batter and let marinate in the refrigerator for 24 to a maximum of 48 hours.
  • Stir mochiko chicken batter every once in a while so that the flavor is evenly distributed.
  • For large batches (for parties) I marinate it for at least 24hrs in a large bowl or pot, then I double Ziploc bag it, in batches and store them in a cooler on ice until I'm ready to cook it.
  • When ready, Deepfry chicken for about 5 - 7 minutes or until dark golden brown and place in a pan lined with paper towels to drain the excess oil.
  • Garnish with chopped green onion and sesame seeds.
  • If using chicken breasts, cook for 3 to 4 minutes and serve hot, the chicken will be nice and tender.

Nutrition Facts : Calories 1634.3, Fat 127.3, SaturatedFat 12.6, Cholesterol 375.8, Sodium 2204, Carbohydrate 55.7, Fiber 1.3, Sugar 26.2, Protein 67.1

MOCHIKO ASIAN FRIED CHICKEN



Mochiko Asian Fried Chicken image

Chicken marinated with Chinese classic ingredients, then dredged and fried for something divine.

Provided by CookWilliam

Categories     World Cuisine Recipes     Asian     Chinese

Time 8h50m

Yield 10

Number Of Ingredients 10

4 eggs
¼ cup cornstarch
¼ cup white sugar
5 cloves garlic, minced
½ cup sweet rice flour (mochiko)
4 teaspoons salt
4 green onions, chopped
¼ cup oyster sauce
5 pounds boneless chicken thighs, cut in half
2 cups vegetable oil, for deep frying

Steps:

  • Combine eggs, cornstarch, sugar, garlic, rice flour, salt, green onions, and oyster sauce in a large bowl. Mix well. Stir in the chicken thighs, making sure to coat evenly. Cover and refrigerate overnight. Remove from refrigerator about 10 minutes prior to frying.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Cook chicken in the hot oil in batches, until golden brown and no longer pink inside.

Nutrition Facts : Calories 877 calories, Carbohydrate 20.4 g, Cholesterol 221.8 mg, Fat 68.5 g, Fiber 0.4 g, Protein 44 g, SaturatedFat 13.7 g, Sodium 1136.8 mg, Sugar 5.4 g

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