MOCHIKO CHICKEN
This is Hawaii's version of popcorn chicken! Marinate chicken overnight in a mochiko flour batter, then deep fry till crisp and golden.
Provided by Kathy YL Chan
Time 8h25m
Number Of Ingredients 9
Steps:
- Chop the chicken into 1-inch, bite-size pieces.
- Mix all the other ingredients (mochiko flour, cornstarch, sugar, soy sauce, eggs, salt, garlic, and green onions) together in a bowl.
- Add the chicken to the bowl and marinate overnight (or at least 8 hours) in fridge.
- Fill a small pot 1" high with vegetable oil. Deep fry on medium-high heat until the chicken is crisp and golden brown. This takes about 6 minutes. Eat with rice ^_^
MOCHIKO ASIAN FRIED CHICKEN
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
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
MOCHIKO FRIED CHICKEN BAO WITH GOCHUJANG AIOLI
Provided by Food Network
Time 5h55m
Yield 10 servings
Number Of Ingredients 33
Steps:
- Spread Gochujang Aioli inside the Bao Buns. Fill Buns with about 3 ounces of Fried Chicken each. Top with scallions and Pickled Fresno Chiles.
- Combine yeast and warm water in the bowl of a stand mixer fitted with the dough hook. Let yeast bloom 5 to 10 minutes, then stir.
- Combine all-purpose flour, bread flour, sugar, salt, milk powder, baking powder and baking soda in a large bowl. Add to the water and yeast mixture.
- Mix on low speed until the ingredients start to come together and form a ball. Increase the speed to medium-high and mix for 5 minutes. Dough is ready when slightly tacky and elastic, but not sticky.
- Turn out the dough onto a lightly floured surface, work into a ball, then put in a bowl lightly coated with cooking spray. Cover and let rise until it is doubled in size, about 30 minutes. Gently punch down dough to get rid of excess air.
- Cut dough into 2-ounce portions and roll into balls. With a rolling pin, roll out each ball into oblong rounds on a lightly floured surface. Spray one side with nonstick spray. Fold in half oiled side in.
- Line a steamer basket with parchment paper and place buns on top. Set over simmering water and cover, then let steam until fluffy and slightly shiny, 6 to 7 minutes.
- Combine whole peeled garlic cloves with canola oil in small saucepan. Bring to a gentle simmer. Simmer until soft, about 25 minutes. Strain (reserve oil for other use) and cool.
- Combine mayo, gochujang, sambal, chives, vinegar and poached garlic cloves in a food processor. Process until smooth.
- Combine all-purpose flour and mochiko flour in a large bowl and set aside.
- Combine soy sauce and sugar in a large bowl. Stir to dissolve sugar. Add the garlic, ginger and chicken. Cover and marinade in the fridge for 1 hour.
- Remove chicken from marinade and toss in flour mixture; shake off excess flour.
- Heat oil to 350 degrees F in a large heavy-bottomed pot. Deep fry in batches until cooked through and golden brown, 4 to 5 minutes.
- Put chiles in a small heatproof bowl. Combine sugar, vinegar and 1/2 cup water in a small pot. Bring to a boil and pour over chiles.
- Let cool to room temperature, then cover and refrigerate for 1 hour.
MOCHIKO CHICKEN
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.
MOCHIKO CHICKEN
Mochiko flour can be found in the Asian aisle in most supermarkets. I prefer the Koda Farms Blue Star brand that comes in a white box. Mochiko chicken is a favorite here in the Islands and can be found at many restaurants and lunchwagons. Great for potlucks. Preparation time does not include marinating time.
Provided by caffeine junkie
Categories Chicken Thigh & Leg
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cut chicken into bite-size pieces.
- In a medium bowl, sift together mochiko flour, cornstarch, sugar, and salt. Mix well.
- In a small bowl, combine eggs, shoyu, and garlic.
- Whisk into dry ingredients.
- Add chicken to mixture.
- Fold in green onions, and sesame seeds if desired.
- Marinate at least 4 hours; overnight is best.
- Deep-fry until golden brown.
Nutrition Facts : Calories 846.8, Fat 24.8, SaturatedFat 6.5, Cholesterol 565.2, Sodium 1946.2, Carbohydrate 31.3, Fiber 0.9, Sugar 13.2, Protein 117.2
MOCHIKO CHICKEN
A chicken dish that has been marinated for 24 hours, then deep fried. Add any spices you like!
Provided by Nancy Jones-Ailor
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Yield 7
Number Of Ingredients 11
Steps:
- In a large bowl combine the flour, cornstarch, soy sauce, salt, sugar, green onions, garlic, cayenne pepper and eggs. Mix well. Add the chicken and marinate for 24 hours, refrigerated.
- Remove from refrigerator, deep fry and serve.
Nutrition Facts : Calories 709 calories, Carbohydrate 43 g, Cholesterol 321.1 mg, Fat 20.6 g, Fiber 1.4 g, Protein 83.5 g, SaturatedFat 3.9 g, Sodium 3820.8 mg, Sugar 15.6 g
MOCHIKO BREADED CHICKEN
A staple of Hawaii. Made with Japanese sweet rice Mochiko flour makes a super crunchy and slightly sweet fried chicken.
Provided by Kana K.
Categories Whole Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Mix all the ingredients in a large bowl (except for the oil) and add in chicken.
- Mix well and marinate chicken overnight.
- Fry marinated chicken in oil until golden-brown.
- Drain oil from chicken on a strainer or paper towels and sprinkle with sesame seeds -- Eat!
Nutrition Facts : Calories 653.8, Fat 36.8, SaturatedFat 10.6, Cholesterol 263.2, Sodium 1492.7, Carbohydrate 29.9, Fiber 0.7, Sugar 13.1, Protein 48.1
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