Mochiko Chicken

Method8 steps

1. 1

   Step 1: Cut the 2 lb boneless skinless chicken thighs into roughly one-inch bite-size pieces and set them aside in a clean bowl.

   Uses 2 lb boneless skinless chicken thighs

2. 2

   Step 2: Whisk the mochiko flour, cornstarch (1/4 cup), sugar (1/4 cup), soy sauce (1/4 cup), two eggs, salt (1 tsp) and minced garlic (6) together in a large bowl until evenly combined. Mix in the optional chopped green onions (1/4 cup) if using.

   Uses 1/4 cup mochiko sweet rice flour · 1/4 cup cornstarch · 1/4 cup sugar · 1/4 cup soy sauce · 2 eggs · 1 tsp salt · 6 garlic cloves, minced · 1/4 cup chopped green onions (optional)

3. 3

   Step 3: Add all the prepared raw chicken pieces to that one batter and coat evenly. Cover the bowl or transfer to a food-safe bag and refrigerate at 40°F (4°C) or below for at least 8 hours, or overnight, within the chicken’s use-by and refrigerated storage window.

   Refrigerated mochiko marinade · 480 minUses One two-pound batch of raw bite-size chicken pieces · One complete raw-egg mochiko batter batch

4. 4

   Step 4: Add enough vegetable oil to a small suitable pot for a depth of about one inch, leaving ample space above the oil for bubbling. Heat over medium-high heat until a small drop of the prepared batter sizzles on contact. Keep the marinated chicken refrigerated until each batch is ready to fry.

   Uses Vegetable oil as needed for a one-inch depth in a small pot · Small actual batter test draw from the cold marinated chicken batch

5. 5

   Step 5: Carefully lower a first actual batch of the marinated chicken pieces into the hot oil without crowding the pot. Deep-fry for about 6 minutes as a starting guide, turning as needed, until crisp and golden and the center of every piece reaches 165°F (74°C). Remove this fully cooked first batch with a slotted spoon.

   Fry first chicken batch · 6 minUses Actual first draw of battered chicken pieces · One hot vegetable-oil bath

6. 6

   Step 6: Fry the actual remaining marinated pieces in sequential uncrowded batches in the same oil, allowing the oil to become hot again between batches. Use about 6 minutes per batch as a guide and verify 165°F (74°C) in the centers. Keep uncooked pieces cold while they wait. Do not eat any leftover raw-contact batter.

   Uses First fully cooked chicken batch · Actual remaining cold marinated chicken pieces · Same actual frying oil retained between batches

7. 7

   Step 7: Transfer all the fully cooked chicken batches to a paper-towel-lined plate or rack to drain briefly. Keep the pieces warm for prompt serving.

   Uses One completed batch of fully cooked fried chicken pieces

8. 8

   Step 8: Serve the crisp chicken warm as about three lunch or dinner servings, with optional ready-cooked rice and prepared macaroni salad as desired.

   Uses One drained fully cooked mochiko chicken batch · Cooked rice as desired to serve · Prepared macaroni salad as desired to serve (optional)