mochiko
chicken
In gredients:
2 lbs chicken, cut up into small pieces
1/4 cup mochiko
1/4 cup cornstartch
1/4 cup sugar
5 Tablespoons soy sauce
2 eggs
1/2 teaspoons salt
crushed garlic
black pepper
This is
sort of like a Japanese sweet fried chicken. Without all the dredging. Every
recipe is kinda standard, but it's the way you cut the chicken that counts.
SIZE MATTERS.
As
I've said before, mochiko is a wonderous thing with lots of yummy uses...
Mix all
the ingredients together.
Now,
I like to cut the chicken into tiny bite size pieces. Believe it or not, it
tastes better when cooked this way. Other people just fry the whole thigh, or
chicken wings, but I'm telling you, this is the best way! Trust me on this.
Add
the chicken pieces to the mixture. Keep in the fridge for about 5 hours. That
should make the chicken nice and marinated.
When
you're ready to cook, heat oil in a pan to deep fry the chicken pieces.
Grab a
bunch and drop it into the oil and just stir it around, they will separate
on their own.
As
Alton Brown told me (not personally) the best way to drain fried foods is on
a wire rack with paper towels underneath. This will get rid of all the excess
oil. You don't wanna be eating that.
I
make this for dinner, but it makes a great party food and like I said, you can
use chicken wings cause that would be a-ok for parties.
