Best Mochiko Chicken Wings Recipes

MOCHIKO CHICKEN WINGS

Mochiko Chicken Wings image

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

Ingredients

3 eggs, beaten
½ cup soy sauce
2 tablespoons white sugar
2 teaspoons Hawaiian sea salt
6 green onions, finely chopped
5 cloves garlic, minced
2 tablespoons all-purpose flour
¾ cup cornstarch
¾ cup mochiko (glutinous rice flour)
5 pounds chicken wings or thighs
Oil for deep frying

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

BAKED MOCHIKO CHICKEN WINGS/DRUMETTES

Baked Mochiko Chicken Wings/Drumettes image

How to make Baked Mochiko Chicken Wings/Drumettes

Provided by @MakeItYours

Number Of Ingredients 12

Ingredients

2 to 3 pounds chicken wings, patted dry
Mochiko marinade:
¼ cup mochiko (rice flour)
¼ cup cornstarch
¼ cup sugar
⅓ cup shoyu
2 eggs, lightly beaten
¼ cup green onions, thinly sliced
2 tablespoons sesame seeds
2 cloves garlic, minced
Oil, if frying
Garnish: green onions or Chinese parsley

Steps:

Pat chicken wings dry.
Marinade: Combine all ingredients and mix well. Batter should on the thicker side. Add chicken wings and be sure wings are coated. Mix several times throughout. Marinade for at least 4 hours, or overnight.
Baking: Preheat oven 425 degrees. Line baking dish with foil for easy clean up. Place chicken wings onto baking dish. Discard marinade and remove any green onions from chicken or they will burn while cooking. Bake chicken for about 25-30 minutes, or until golden brown and cooked through.
Frying: In a large skillet, heat about one inch of cooking oil. Add chicken to heated oil and fry until evenly browned and cooked through. Turning occasionally. Cook 12-15 minutes.
Garnish: Green onions or Chinese parsley. (adsbygoogle = window.adsbygoogle || []).push({});

MOCHIKO CHICKEN WINGS W/ CARAMEL GINGER SAUCE

Mochiko Chicken Wings w/ Caramel Ginger Sauce image

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

Ingredients

SAUCE
1 cup(s) sugar
1/2 cup(s) fish sauce
2 tablespoon(s) ginger, minced
2 tablespoon(s) red onion, minced
3/4 cup(s) thai sweet chili sauce
CHICKEN
3 pound(s) chicken wings
1 bottle(s) teriyaki sauce
2 cup(s) mochiko, rice flour

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.