This is a Hawaiian recipe I got from a Hawaiian community church cook book a friend loaned me. It has no SPAM or pineapple LOL. I was not sure how it would turn out the first time but it is worth the time. Once the prep is done you let it set in a zip lock bag over night of for a day or two. So with most of the dirty work done in advance all you need to do is make rice and fry up the chicken pieces. It is a easy week night recipe. Mochiko flour is rice flour and can be found in most grocery stores that have an Asian section.
Mochiko chicken
Ingredients
5 lbs Boneless skinless chicken thighs
1/4 C Mochiko flour
1/4 C Cornstarch
1/4 C sugar
1/2 tsp Salt 2 Eggs
5 Tbsp soy sauce
6-7 Garlic cloves, minced
1 Tbsp minced Ginger
1/2 C sliced Green onions
Cooking Instructions
Cut chicken into bite-size pieces. In a medium bowl, sift together mochiko flour, cornstarch, sugar, and salt, and mix well. In a small bowl, combine eggs, shoyu, garlic, and ginger. Whisk into dry ingredients. Add chicken. Fold in green onions, and make sure to coat all chicken pieces evenly. Marinate at least 4 hours; overnight is best. Deep-fry until golden brown.
This is a link to my food blog with pics
http://cookforher.blogspot.com/2011/04/mochiko-chicken.html
Mochiko chicken
Ingredients
5 lbs Boneless skinless chicken thighs
1/4 C Mochiko flour
1/4 C Cornstarch
1/4 C sugar
1/2 tsp Salt 2 Eggs
5 Tbsp soy sauce
6-7 Garlic cloves, minced
1 Tbsp minced Ginger
1/2 C sliced Green onions
Cooking Instructions
Cut chicken into bite-size pieces. In a medium bowl, sift together mochiko flour, cornstarch, sugar, and salt, and mix well. In a small bowl, combine eggs, shoyu, garlic, and ginger. Whisk into dry ingredients. Add chicken. Fold in green onions, and make sure to coat all chicken pieces evenly. Marinate at least 4 hours; overnight is best. Deep-fry until golden brown.
This is a link to my food blog with pics
http://cookforher.blogspot.com/2011/04/mochiko-chicken.html
