Best Mochi Mochi Marinade Recipes

Mochi Mochi Chicken image

Provided by MsPia

Time P1DT30m

Yield 8 serving(s)

Number Of Ingredients 3

5 lbs boneless skinless chicken thighs, cut into cubes
vegetable oil, for deep frying
mochi mochi marinade

Steps:

Prepare Mochi Mochi marinade and marinate chicken over night in the refrigerator.
When you are ready to start cooking, drain the marinade from the chicken pieces.
heat about 2 inches of oil in a wok or deep heavy pot over medium high heat until registers 350 to 360 degrees on a deep fryer thermometer.
Fry the chicken pieces in batches, without crowding, until deep golden brown and just cooked through.
This will take 2 to 3 minutes, depending on the size of the cubes.
Allow the oil to return to 350 degrees before adding a new batch. Drain on paper towels.

Nutrition Facts : Calories 338.5, Fat 11.1, SaturatedFat 2.8, Cholesterol 236.1, Sodium 244.6, Protein 55.9

Mochiko Chicken image

Provided by Kathy YL Chan

Time 8h25m

Number Of Ingredients 9

2 pounds boneless, skinless chicken thighs
1/4 cup mochiko flour
1/4 cup cornstarch
1/4 cup sugar
1/4 cup soy sauce
2 eggs
1 teaspoon salt
6 cloves garlic, minced
1/4 cup green onions, chopped (optional)

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 ^_^

Easy Mochi image

Provided by Katrina

Time 3h35m

Yield 8

Number Of Ingredients 6

1 cup sweetened red bean paste
1 cup sweet rice flour (mochiko)
1 teaspoon green tea powder (matcha)
1 cup water
¼ cup white sugar
½ cup cornstarch, for rolling out the dough

Steps:

Wrap red bean paste in aluminum foil and place in the freezer for at least 3 hours. Mix sweet rice flour and green tea powder thoroughly in a microwave-safe glass or ceramic bowl. Stir in water, then sugar. Mix until smooth. Cover bowl with plastic wrap.
Cook the rice flour mixture in the microwave for 3 minutes and 30 seconds. Meanwhile, remove red bean paste from the freezer and divide paste into 8 equal balls. Set aside. Stir rice flour mixture and heat for another 15 to 30 seconds.
Dust work surface with cornstarch. While the mochi is still hot from the microwave, begin rolling balls the size of about 2 tablespoons. Flatten the mochi ball and place 1 frozen red bean paste ball in the center. Pinch the mochi over the red bean paste until the paste is completely covered. Sprinkle with additional cornstarch and place mochi seam side down in a paper muffin liner to prevent sticking. Repeat until all the mochi and red bean paste is used.

Nutrition Facts : Calories 213.2 calories, Carbohydrate 49.8 g, Fat 0.2 g, Fiber 1.1 g, Protein 2.8 g, Sodium 82.3 mg, Sugar 6.4 g