Mochiko Chicken
Aloha! Happy Monday😌
I know. Mondays can be rough.
So, let me lift your sprits up with this AMAZING recipe…. – Mochiko Chicken!
If you think this is just the regular fried chicken, you’re mistaken. Im not going to say it’s healthy because it’s absolutely not. But! I can promise you it’s delicious. You can’t possibly eat healthy everyday! Sometimes you need that greasy and crispy greatness haha. It’s all about that balance. You gotta honor your unhealthy cravings sometimes.
What’s so different about this fried chicken? Well, I’m glad you ask! The difference is…..how you season the chicken. Unlike American fried chicken, you’d have to season and marinate the chicken and not the flour or batter. It just becomes a symphony of UMAMI!
So, here you go!
By the way, this recipe is inspired by chef Sheldon Simeon. He is such an amazing chef based in Maui, Hawaii. Make sure to check out this website!
Mochiko Chicken
Ingredients
- 4 chicken thighs (boneless)
- 1 cup corn starch
- 1 cup mochiko (rice flour)
- 1 tbsp sugar
- 2 tbsp gochujang
- 2 tbsp minced ginger
- 4 cloves minced garlic
- 2 tbsp sake
- 2 tbsp soy sauce
- 2 tbsp water
- 2 eggs
- 2 cups all-purpose flour (I used canola oil)
- 2 tbsp garlic salt
- oil for deep-frying
Instructions
- Marinate the chicken: In a medium bowl, mix together ginger, garlic, gochujang, sake, soy sauce, and eggs, and water. Add sugar, corn starch, and mochiko into the bowl. Combine. Add the chicken, massage the marinade into them, and cover.
- Refrigerate this for at least 4 hours (I left it in the fridge overnight).
- Heat about 2-inches of oil in a large sauce pan until the temperature is about 325F.
- In a large bowl, combine flour and garlic salt. Place chicken into the bowl and lightly dust the chicken with the flour mixture.
- Deep-fry the chicken till golden-brown (about 3 minutes on each side).