Description
Crispy and flavorful Mochiko chicken is a guilt-free alternative to deep-fried dishes, perfect for weeknight dinners.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1/4 cup mochiko flour
- 1/4 cup cornstarch
- 1/4 cup sugar
- 1/4 cup soy sauce
- 2 eggs
- 1 teaspoon salt
- 6 cloves garlic, minced
- 1/4 cup green onions, chopped (optional)
Instructions
- Chop the chicken into 1-inch, bite-sized pieces.
- Mix all the other ingredients (mochiko flour, cornstarch, sugar, soy sauce, eggs, salt, garlic, and optional green onions) together in a large bowl.
- Add the chicken to the bowl, ensuring each piece gets coated in the marinade.
- Cover the bowl and refrigerate for at least 480 minutes or overnight to allow the flavors to meld.
- Fill a small pot with vegetable oil, about 1 inch high. Heat the oil over medium-high heat.
- Once the oil is hot, carefully add the marinated chicken pieces. Fry until they are crisp and golden brown, which takes about 6 minutes.
- Remove the chicken and let it drain on a paper towel. Serve with rice or your favorite side dish.
Notes
For added flavor, consider incorporating spices like paprika or cayenne into the flour mixture. Baking is an alternative method for cooking if preferred.