Mochiko Flour Substitute Food
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.
CRISPY MOCHIKO CHICKEN
Classic Hawaiian-style chicken. Great for picnics, kids love this. Do not substitute the Mochiko for other flours...it's the secret ingredient! Cook time does not include time to marinate.
Provided by Akikobay
Categories Chicken
Time 40m
Yield 2 lbs
Number Of Ingredients 11
Steps:
- Mix all ingredients together (except oil for frying) and marinate overnight.
- Fry in oil until golden brown.
- Drain on paper towels and serve.
Nutrition Facts : Calories 917.9, Fat 26.6, SaturatedFat 5.3, Cholesterol 475.5, Sodium 2965.6, Carbohydrate 42.1, Fiber 5, Sugar 1.4, Protein 122.4
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
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- Shiratamako. This is a rice flour for dumplings made from glutinous rice. Actually, shiratamako is commonly used for making daifuku and dango (sweet dumplings) in Japan.
- Joshinko. Making daifuku with joshinko is a little difficult, and not really suitable. However, it is absolutely good to make dango with joshinko in place of mochiko.
- Dango Flour. The raw material of dango flour is both glutinous rice and ordinary rice (non-glutinous rice). As the name says, it is a powder exclusively for making dumplings.
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This item: Blue Star Koda Farms Mochiko Sweet Rice Flour, 1 lb. $2.97 ($0.65/100 g) In Stock. Ships from and sold by Amazon.ca. Choripdong Gochugaru, Kimchi Red Pepper Powder, 454g. $14.99 ($3.30/100 g) In Stock.
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