Mochiko Chicken
When I moved out at 19, I had no idea how much of my college experience would revolve around finding good food on a tight budget. I was living up on the Ave (University Way NE in Seattle), with two roommates in a tiny apartment, just trying to make ends meet. Like most broke college
- Prep time
- 50 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs Chicken Thighs
- Oil for Frying
- Salt to Taste
- 1/3 Cup Mochiko Flour
- 1 tbsp Cornstarch
- 1 tbsp Minced Garlic
- 1/2 tbsp Grated Ginger
- 2 tbsp Soy Sauce
- 1 tbsp Sugar
- 1/2 tsp MSG
- 2 Eggs
- 1 cup Mochiko Flour
- 1 1/2 tbsp Cornstarch
- 1/4 tsp Salt
Instructions
- 1
Prep Work:
- 2
Thinly chop green onions to use as a garnish later
- 3
Process chicken thighs by trimming away excess fat, and then cut into bite-sized pieces
- 4
Wet Batter:
- 5
In a large mixing bowl, combine mochiko flour, cornstarch, garlic, ginger, soy sauce, sugar, MSG, and eggs. Mix well until the marinade turns into a smooth consistency
- 6
Add the chicken thighs and evenly coat them. Cover and let the chicken marinate in the fridge overnight
- 7
Dry Batter:
- 8
In a separate bowl, mix together the dry batter ingredients: mochiko flour, cornstarch, and salt
- 9
Deep Frying the Mochiko Chicken:
- 10
Heat neutral oil in a pot to 350F
- 11
Remove the marinated chicken from the fridge, and then, working in batches, dredge each piece of chicken in the dry batter, pressing lightly to ensure the coating sticks
- 12
Carefully lower the chicken pieces into the hot oil and fry until golden and crispy, about 4–5 minutes per batch
- 13
Use a slotted spoon or a pair of tongs to transfer the fried chicken to a wire rack or a plate lined with paper towels, allowing it to drain any excess oil. Season immediately with a pinch of salt
- 14
Serve:
- 15
Serve with white rice or spam fried rice, and pair with your favorite sauces. Enjoy!