Mochiko Chicken
Chicken thighs marinated overnight in Mochiko flour and deep fried to perfection. The best meal for quick easy dinners that the whole family will love! Usually eaten on top a bed of rice.
Ingredients
- 2 lbs chicken thighs boneless, skinless
- ¼ cup mochiko flour
- ¼ cup cornstarch
- ¼ cup sugar
- ¼ cup shoyu (soy sauce)
- 2 eggs
- 1 tsp salt
- 10 cloves garlic minced
- ¼ cup green onions chopped
- 1 tbsp ginger minced
- vegetable oil for deep frying
Instructions
- In a large mixing bowl add mochiko flour, cornstarch, sugar, shoyu, eggs, salt, garlic, green onions, and ginger. Mix until well incorporated. Set aside.
- Trim some fat off chicken and cut into 1 inch thick pieces.
- Add pieces of chicken into bowl with marinade and mix. Transfer to ziplock or cover with saran wrap and place in fridge for at least 8 hours (or overnight).
- Fill a pot with 1"-1 1/2" high with vegetable oil. Deep fry on medium heat until chicken is a nice golden brown color. Try not to overcrowd the pot and separate the pieces so they don't stick together when cooking.
- Place on paper towel to cool and cook the next batch doing the same thing(: Enjoy!!