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Mochiko Chicken Recipe
This chicken is delish all on its own, and doesn't really need a sauce. However, I've included an optional dipping sauce for those who love to dip.
👥 8 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 20 min🔥 Cook: 15 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- pan
- baking sheet
📝 Preparation Steps
1
Mix
2
Do ahead: In a large bowl, mix together mochiko flour, all purpose flour, cornstarch, sugar, garlic, eggs, scallions, sesame oil, oyster sauce, soy sauce, salt, and pepper, whisking to combine well.
Mochiko flour (glutinous or "sweet" rice flour)6 tablespoonsall purpose flour3 tablespoonscornstarch5 tablespoonsgarlic (minced)8 cloveslarge eggs (beaten)2½ cup scallions (chopped )chopped scallions (optional garnish)Asian toasted sesame oil (found in Asian aisle of grocery stores)4 tablespoonsoil (for frying, peanut or vegetable oil work well)Asian toasted sesame oil1 teaspoonoyster sauce3 tablespoons
3
Dry
4
Towel-dry the chicken and use a fork to poke throughout all chicken pieces.
5
Marinate Overnight
6
Add chicken to the bowl of sauce mixture, coating completely. Cover and marinate ⏱️ 12 hours or overnight.
7
Make Dipping Sauce
8
If desired, make the Optional Dipping Sauce by combining sauce ingredients and whisking together. Cover and set aside until ready to use.
9
Heat Oil
Asian toasted sesame oil (found in Asian aisle of grocery stores)4 tablespoonsoil (for frying, peanut or vegetable oil work well)Asian toasted sesame oil1 teaspoon
10
Line a large baking sheet with paper towels. Heat a generous amount of oil in a large heavy pan - oil should go deep enough to completely submerge chicken pieces.
Asian toasted sesame oil (found in Asian aisle of grocery stores)4 tablespoonsoil (for frying, peanut or vegetable oil work well)Asian toasted sesame oil1 teaspoon
11
Cook Chicken
12
Once oil reaches 350F, fry chicken pieces in batches until golden brown on all sides - do not over crowd. Adjust heat as needed to keep oil temp as close to 350F as possible. Use tongs to turn pieces over as needed. Once chicken is golden and floats to top, it's done.
Asian toasted sesame oil (found in Asian aisle of grocery stores)4 tablespoonsoil (for frying, peanut or vegetable oil work well)Asian toasted sesame oil1 teaspoon
13
Serve
14
Drain cooked chicken on plate lined with paper towels. Continue frying in batches. Serve warm, garnished with chopped scallions and sesame seeds if desired. Serve with or without dipping sauce.
½ cup scallions (chopped )chopped scallions (optional garnish)
Nutrition Facts
calories
534 kcal
fat Content
21 g
serving Size
1 serving
fiber Content
1 g
sugar Content
9 g
sodium Content
2130 mg
protein Content
60 g
trans Fat Content
0.1 g
cholesterol Content
316 mg
carbohydrate Content
25 g
saturated Fat Content
4 g
unsaturated Fat Content
14 g
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