Best Mochiko Chicken Wings W Caramel Ginger Sauce Recipes
MOCHIKO CHICKEN WINGS
These Hawaiian-style chicken wings are great for picnics or luaus.
Provided by Mama Smith
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 8h35m
Yield 6
Number Of Ingredients 11
Steps:
- Stir together eggs, soy sauce, sugar, sea salt, green onions, and garlic in a large bowl. Sift together the flour, cornstarch, and mochiko; fold into the egg mixture until smooth. Add chicken and mix until well coated. Cover bowl with plastic wrap and refrigerate overnight.
- Remove the chicken from the refrigerator, and mix again to redistribute. Heat a large pot of oil to 350 degrees F (175 degrees C). Deep fry chicken wings until golden brown and cooked through; drain on paper towels.
Nutrition Facts : Calories 650.3 calories, Carbohydrate 50.7 g, Cholesterol 167.7 mg, Fat 38.1 g, Fiber 1.6 g, Protein 25.2 g, SaturatedFat 8.2 g, Sodium 2130.9 mg, Sugar 5.1 g
SAM CHOY'S MOCHIKO CHICKEN
Sam Choy is one of my favorite chefs. This is a classic dish in Hawaii. Has a nice slightly sweet taste to it. And only 2 steps. Very Easy....
Provided by taz4477
Categories < 60 Mins
Time 40m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Combine marinade ingredients, and marinate chicken overnight in refrigerator.
- Allow excess marinade to drip off each piece before putting into oil.
- deep-fry until done.
MOCHIKO CHICKEN WINGS W/ CARAMEL GINGER SAUCE
Just another easy way to make chicken.It is a great finger food also. Good for Sunday Football watching. My boys in my family love it.
Provided by Vanessa "Nikita" Milare @Kitkat777
Categories Chicken
Number Of Ingredients 10
Steps:
- Sauce: Cook sugar in a heavy bottom sauce pan with 2 quart capacity over low heat.Allow the suagr to caramelize. Stir with a wooden spoon. Sugar should be golden brown. Carefull add in the fish sauce. The suage will become hard but let it melt back down into the fish sauce. Add in the ginger & onion & cook until soften. Add in the chili sauce & mix well. Let sauce cool the room temperature before coating the chicken.
- Chicken: Toss chicken wings in the teriyaki sacue & place in ice box for up to 2 hrs.
- Heat oil in a wok or frying pan to 350F. Fill the frying pan or wok 1/3 to 1/2 way full with oil. Drain chicken from sacue then dredge in mochiko rice flour. Shake off excess flour.
- Drop the chicken carefully into the oil & fry until golen brown.
- toss in the ginger sacue to coat all the pieces & allow the sauce to absorb intp the chicken.
- Optional garnish of cut green onions & toasted sesame seeds.
CHICKEN WINGS WITH GINGER AND CARAMEL SAUCE
Provided by Jean Georges Vongerichten
Categories Sauce Chicken Ginger Poultry Bake Dinner Party Shallot Cilantro Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 450°F.
- 2. To make the caramel: Put the sugar in an oven-proof casserole and add just enough water to wet it, about 1 tablespoon. Shake the pan to distribute the sugar and water and caramelize over medium heat, shaking the pan occasionally. The sugar will gradually liquefy and darken; when it becomes golden brown, remove from the heat.
- 3. Carefully add the nam pla (it may spatter; hold the pan at arm's length), then return to the heat. Add the garlic and shallots and cook, stirring, until softened.
- 4. Add the chicken wings and coat with the sauce. Gently stir in the ginger and pepper and continue stirring until the chicken browns slightly, about 4 minutes. Cover and cook for 7 minutes, then transfer to the oven and cook for 45 minutes.
- 5. Remove the chicken wings, which should now be a rich caramel color, garnish with cilantro and cracked black pepper, and serve.
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