Mochiko Flour Substitute Food

MOCHIKO CHICKEN

Mochiko Chicken image

Provided by Food Network

Time 6h35m

Yield 6 servings

Number Of Ingredients 9

Ingredients

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.

CRISPY MOCHIKO CHICKEN

Crispy Mochiko Chicken image

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

Ingredients

2 -2 1/2 lbs boneless skinless chicken, cleaned and cut into bite-sized pieces
4 tablespoons mochiko sweet rice flour (glutinous rice flour, do not substitute regular flour or regular rice flour)
4 tablespoons cornstarch
4 tablespoons soy sauce
2 tablespoons hoisin sauce (optional)
1/2 teaspoon salt
1/4 cup green onion, chopped
2 eggs, beaten
2 cloves garlic, minced
7 tablespoons sesame seeds, roasted (use to taste)
oil (for deep frying)

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 Chicken image

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

Ingredients

5 lbs boneless skinless chicken thighs
1/4 cup mochiko sweet rice flour
1/4 cup cornstarch
1/4 cup sugar
1/2 teaspoon salt
2 eggs
5 tablespoons shoyu (soy sauce, Aloha Shoyu preferred)
4 -5 garlic cloves, minced
1/2 cup green onion, sliced
2 tablespoons sesame seeds (optional)

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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