Hawaiian Style Mochiko Chicken Recipes

HAWAIIAN MOCHIKO CHICKEN

Steps:

• Mix sugar, mochiko, cornstarch, and salt together in a bowl.
• Whisk eggs, green onions, soy sauce, sesame seeds, and garlic together in a bowl. Whisk into the flour mixture to form a smooth batter.
• Stir chicken strips gently into the batter. Marinate in the refrigerator, 4 hours to overnight.
• Fill a deep saucepan with 1 1/2 inch oil; heat over medium heat. Fry chicken strips in batches in the hot oil, turning occasionally, until golden brown and no longer pink in the center, about 7 minutes.

HAWAIIAN STYLE MOCHIKO CHICKEN

Steps:

• In a large bowl mix together mochiko, corn starch, sugar, eggs, shoyu, salt, sesame oil, garlic and ¼ cup of green onions.
• Cut chicken into bite size pieces for quick and even cooking.
• Fold chicken into batter and let marinate in the refrigerator for 24 to a maximum of 48 hours.
• Stir mochiko chicken batter every once in a while so that the flavor is evenly distributed.
• For large batches (for parties) I marinate it for at least 24hrs in a large bowl or pot, then I double Ziploc bag it, in batches and store them in a cooler on ice until I'm ready to cook it.
• When ready, Deepfry chicken for about 5 - 7 minutes or until dark golden brown and place in a pan lined with paper towels to drain the excess oil.
• Garnish with chopped green onion and sesame seeds.
• If using chicken breasts, cook for 3 to 4 minutes and serve hot, the chicken will be nice and tender.

MOCHIKO SESAME CHICKEN

Steps:

• In a large skillet over medium heat; warm oil.
• In a large bowl, combine flour, cornstarch, mochiko, sugar, and salt.
• Mix in soy sauce, oyster sauce, ginger, garlic, eggs, and green onions.
• Dip chicken into batter and sprinkle generously with sesame seeds.
• Fry in oil until done, about 10-12 minutes.
• Drain.
• Serves 8.