Mochiko chicken is a simple, yet highly delicious chicken recipe that you can make at home. It’s a great way to use up leftover chicken and pairs well with a nice salad. Mochiko chicken has crispy skin and tender meat, which gives you a great balance of flavours. This chicken recipe is ideal for a weeknight meal.
Mochiko is a traditional Japanese recipe that traditionally consists of boiled chicken marinated in soy sauce, cornstarch and garlic. Mochiko chicken is a simple, easy-to-make recipe that’s perfect for beginners. Now that you’ve mastered the art of cooking, you can try this quick and easy mochiko chicken recipe.
Mochiko chicken recipe uses mochiko flour which has a sweet taste and makes the chicken even more delicious than it would normally be on its own. The combination of flavours from the sauce, sugar, salt and pepper all come together to create an amazing meal that everyone will enjoy!
How To Make Mochiko chicken
This recipe is very simple and the ingredients are also easy to find. But don’t be fooled by how easy it seems; once you make mochiko chicken, you’ll want to make it over and over again.
It’s a delicious, sweet and savory dish made with Japanese-style flour. It is a great way to change up your normal fried chicken routine. You can also add any seasonings you want depending on what dish you are going for.
Ingredients
- Chicken thighs (skinless and boneless), 2 pounds
- Large eggs (beaten to blend), 2
- Mochiko flour, 1/4 cup
- chopped scallions (white and light green parts), 1/4 cup
- Cornstarch, 1/4 cup
- Soy sauce, 1/4 cup
- Sugar, 1/4 cup
- Garlic cloves (finely grated), 2
- Kosher salt, 1/2 teaspoon
- Neutral oil (for frying)
- Sheets nori, 3 to 4
- Steamed rice, 3 cups
Instructions
Step 1
Slice the chicken thighs into 2-inch-long strips and place in a medium bowl.
Step 2
Stir eggs, mochiko, scallions, cornstarch, sugar, garlic, soy sauce, and salt together in a small bowl.
Step 3
Coat the chicken evenly with the mix. Leave it to marinate for at least 5 hours or overnight if possible.
Step 4
Place a wire rack on top of a baking sheet lined with paper towels. Heat a Dutch oven or high-sided pot with 2 inches of oil on medium-low until a deep-frying thermometer registers 330°F to 340°F. Cover each chicken piece with a strip of nori.
Step 5
Don’t overcrowd the pot, add as many pieces of chicken to the hot oil as you can; the temperature will fall to between 315°F and 325°F.
Step 6
Cook the chicken for 6 to 7 minutes, turning it with chopsticks or a skimmer to brown it evenly, until golden brown and an instant-read thermometer registers 165 degrees Fahrenheit.
Step 7
Using a skimmer or long chopsticks, remove the chicken and let it cool for 8 to 10 minutes on a wire rack. Do this for the remaining chicken.
Step 8
To serve, garnish the dish with chopped finely scallions and serve with rice.
Mochiko Chicken Recipe
Cuisine: Japanese
Cuisine type: Dinner, Main Dish
Servings: 6 Serving
Preparation time: 5 Hours 20 Minutes
Cooking time: 20 Minutes
Total time: 5 Hours 40 Minutes
Also Read: Panda Express Firecracker Chicken Recipe
Mochiko Chicken
Ingredients
- 2 lbs Chicken thighs skinless and boneless
- 2 Large eggs beaten to blend
- 1/4 cup Mochiko flour
- 1/4 cup chopped scallions white and light green parts
- 1/4 cup Cornstarch
- 1/4 cup Soy sauce
- 1/4 cup Sugar
- 2 Garlic cloves finely grated
- 1/2 tsp Kosher salt
- Neutral oil for frying
- 3 -4 Sheets nori
- 3 cups Steamed rice
Instructions
- Slice the chicken thighs into 2-inch-long strips and place in a medium bowl.
- Stir eggs, mochiko, scallions, cornstarch, sugar, garlic, soy sauce, and salt together in a small bowl.
- Coat the chicken evenly with the mix. Leave it to marinate for at least 5 hours or overnight if possible.
- Place a wire rack on top of a baking sheet lined with paper towels. Heat a Dutch oven or high-sided pot with 2 inches of oil on medium-low until a deep-frying thermometer registers 330°F to 340°F. Cover each chicken piece with a strip of nori.
- Don’t overcrowd the pot, add as many pieces of chicken to the hot oil as you can; the temperature will fall to between 315°F and 325°F.
- Cook the chicken for 6 to 7 minutes, turning it with chopsticks or a skimmer to brown it evenly, until golden brown and an instant-read thermometer registers 165 degrees Fahrenheit.
- Using a skimmer or long chopsticks, remove the chicken and let it cool for 8 to 10 minutes on a wire rack. Do this for the remaining chicken.
- To serve, garnish the dish with chopped finely scallions and serve with rice.
