Best Hawaiian Style Mochiko Chicken 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.
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 SESAME CHICKEN
Steps:
- In a large skillet over medium heat; warm oil.
- In a large bowl, combine flour, cornstarch, mochiko, sugar, and salt.
- Mix in soy sauce, oyster sauce, ginger, garlic, eggs, and green onions.
- Dip chicken into batter and sprinkle generously with sesame seeds.
- Fry in oil until done, about 10-12 minutes.
- Drain.
- Serves 8.
HAWAIIAN STYLE MOCHIKO CHICKEN
Make and share this Hawaiian Style Mochiko Chicken recipe from Food.com.
Provided by PupukeaCookie
Categories Chicken Breast
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl mix together mochiko, corn starch, sugar, eggs, shoyu, salt, sesame oil, garlic and ¼ cup of green onions.
- Cut chicken into bite size pieces for quick and even cooking.
- Fold chicken into batter and let marinate in the refrigerator for 24 to a maximum of 48 hours.
- Stir mochiko chicken batter every once in a while so that the flavor is evenly distributed.
- For large batches (for parties) I marinate it for at least 24hrs in a large bowl or pot, then I double Ziploc bag it, in batches and store them in a cooler on ice until I'm ready to cook it.
- When ready, Deepfry chicken for about 5 - 7 minutes or until dark golden brown and place in a pan lined with paper towels to drain the excess oil.
- Garnish with chopped green onion and sesame seeds.
- If using chicken breasts, cook for 3 to 4 minutes and serve hot, the chicken will be nice and tender.
Nutrition Facts : Calories 1634.3, Fat 127.3, SaturatedFat 12.6, Cholesterol 375.8, Sodium 2204, Carbohydrate 55.7, Fiber 1.3, Sugar 26.2, Protein 67.1
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