Mochiko Chicken Recipe Hawaiian Electric Food

MOCHIKO CHICKEN

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 ^_^

HAWAIIAN MOCHIKO CHICKEN

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.

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

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.

HAWAIIAN STYLE MOCHIKO CHICKEN

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.

MOCHIKO ASIAN FRIED CHICKEN

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.

MOCHIKO BREADED CHICKEN

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!

CRISPY MOCHIKO CHICKEN

Steps:

• Mix all ingredients together (except oil for frying) and marinate overnight.
• Fry in oil until golden brown.
• Drain on paper towels and serve.

MOCHIKO CHICKEN

Steps:

• Cut up chicken into serving size pieces and set aside. In a large container combine all ingredients except the chicken and mix well. Once the batter is mixed add the chicken and stir until all pieces are coated. Cover and let set in the batter overnight in the refrigerator.
• The following morning stir the batter and put it back in the refrigerator until you are ready to cook. Ten minutes prior to cooking take the container out of the refrigerator. Fill a wok or frying pan with enough oil to cover the chicken pieces and heat. Test hotness of oil by dropping some batter in it.
• If the oil is hot enough the batter will begin to cook on contact. If it does not wait until it gets hot. Deep fry the Mochiko batter chicken until golden brown. Let the cooked chicken drain on wire rack over some paper towels or newspaper then serve.

SAM CHOY'S MOCHIKO CHICKEN

Steps:

• Combine marinade ingredients, and marinate chicken overnight in refrigerator.
• Allow excess marinade to drip off each piece before putting into oil.
• deep-fry until done.