Mochiko Chicken Bites Recipes
MOCHIKO CHICKEN
Steps:
- Create the marinade by combining mochiko, cornstarch, sugar, soy sauce, eggs and green onions in a medium bowl. Make sure everything is blended. Cut chicken into bite-size pieces like nuggets, getting them as close to uniform in size as possible so they'll cook evenly when deep-frying.
- Add chicken to the marinade and use your hands to massage the chicken pieces and make sure they're all coated by the marinade. Cover and refrigerate for at least 6 hours or up to overnight.
- Bring oil to 350 degrees F in a deep-fryer or Dutch oven.
- Fry chicken in batches until crispy, about 10 minutes. Sprinkle sesame seeds over the top, if using, and serve.
MOCHIKO CHICKEN
This is Hawaii's version of popcorn chicken! Marinate chicken overnight in a mochiko flour batter, then deep fry till crisp and golden.
Provided by Kathy YL Chan
Time 8h25m
Number Of Ingredients 9
Steps:
- Chop the chicken into 1-inch, bite-size pieces.
- Mix all the other ingredients (mochiko flour, cornstarch, sugar, soy sauce, eggs, salt, garlic, and green onions) together in a bowl.
- Add the chicken to the bowl and marinate overnight (or at least 8 hours) in fridge.
- Fill a small pot 1" high with vegetable oil. Deep fry on medium-high heat until the chicken is crisp and golden brown. This takes about 6 minutes. Eat with rice ^_^
HAWAIIAN MOCHIKO CHICKEN
This mochiko chicken is my daughter's favorite thing in the whole wide world. If you have never eaten mochiko chicken then you don't know what you been missing. This is a staple in many potlucks, tailgating and family gatherings. Mochiko is a Japanese sweet flour that makes a light batter. I make this for my family of 8 once a month. I have to triple the recipe and there is never leftovers.
Provided by Asia S.
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 4h22m
Yield 10
Number Of Ingredients 11
Steps:
- Mix sugar, mochiko, cornstarch, and salt together in a bowl.
- Whisk eggs, green onions, soy sauce, sesame seeds, and garlic together in a bowl. Whisk into the flour mixture to form a smooth batter.
- Stir chicken strips gently into the batter. Marinate in the refrigerator, 4 hours to overnight.
- Fill a deep saucepan with 1 1/2 inch oil; heat over medium heat. Fry chicken strips in batches in the hot oil, turning occasionally, until golden brown and no longer pink in the center, about 7 minutes.
Nutrition Facts : Calories 315.7 calories, Carbohydrate 14.1 g, Cholesterol 130.2 mg, Fat 15.7 g, Fiber 0.5 g, Protein 28.2 g, SaturatedFat 3.5 g, Sodium 669.4 mg, Sugar 5.4 g
MOCHIKO CHICKEN
A chicken dish that has been marinated for 24 hours, then deep fried. Add any spices you like!
Provided by Nancy Jones-Ailor
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Yield 7
Number Of Ingredients 11
Steps:
- In a large bowl combine the flour, cornstarch, soy sauce, salt, sugar, green onions, garlic, cayenne pepper and eggs. Mix well. Add the chicken and marinate for 24 hours, refrigerated.
- Remove from refrigerator, deep fry and serve.
Nutrition Facts : Calories 709 calories, Carbohydrate 43 g, Cholesterol 321.1 mg, Fat 20.6 g, Fiber 1.4 g, Protein 83.5 g, SaturatedFat 3.9 g, Sodium 3820.8 mg, Sugar 15.6 g
MOCHIKO CHICKEN BITES
This chicken recipe has been with my family for over 40 years and as recently as 15 year ago has been on the New Year's menu every year. My son loves this chicken recipe so much that he tries to hide them in the refrigerator. He's a little bothered that I am sharing this recipe with everyone that is willing to try it. Let me...
Provided by Jo Anne Sugimoto
Categories Chicken
Number Of Ingredients 13
Steps:
- 1. Combine all ingredients together (except the flour) in a large container and mix well, make sure that the sugars are well incorporated.
- 2. Add the chicken to the sauce and marinate 4 to 6 hours in the refrigerator.
- 3. Drain the chicken piece a few at a time and dredge lightly in the flour. Drop chicken pieces separately in hot oil and fry them till they are golden brown, do not over fry as the chicken pieces are small they cook up pretty fast
- 4. You can serve it with rice, hot or cold. Enjoy!
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- In a large sealable container, combine all the ingredients and mix well. It will be on the thicker side, but will thin out as the chicken marinates. Set aside
- Cut chicken thighs into two or three equal pieces. The goal is to cut the pieces into even thickness so they cook evenly. Dry chicken with paper towels to remove excess moisture.
- Add chicken to the mix and stir to coat well. Cover the container and let the chicken marinate overnight for a thinner crust or 2-3 hours for a thicker crust.
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- In a large bowl whisk together the white rice flour, soy sauce, green onion, cornstarch, salt, sugar, garlic, cayenne pepper and eggs. Incorporate the chicken and toss to combine.
- Cover the bowl with plastic wrap and take to the refrigerator for 2 hours to overnight. The longer the better.
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