Mochi Mochi Chicken Recipes

Steps:

• In a large bowl combine the flour, cornstarch, soy sauce, salt, sugar, green onions, garlic, cayenne pepper and eggs. Mix well. Add the chicken and marinate for 24 hours, refrigerated.
• Remove from refrigerator, deep fry and serve.

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.

Steps:

• Create the marinade by combining mochiko, cornstarch, sugar, soy sauce, eggs and green onions in a medium bowl. Make sure everything is blended. Cut chicken into bite-size pieces like nuggets, getting them as close to uniform in size as possible so they'll cook evenly when deep-frying.
• Add chicken to the marinade and use your hands to massage the chicken pieces and make sure they're all coated by the marinade. Cover and refrigerate for at least 6 hours or up to overnight.
• Bring oil to 350 degrees F in a deep-fryer or Dutch oven.
• Fry chicken in batches until crispy, about 10 minutes. Sprinkle sesame seeds over the top, if using, and serve.

Steps:

• Make the chicken stock: Rinse the chicken parts. In a pot, bring the chicken, 1 1/2 teaspoons salt and 2 quarts water to a simmer over medium-high heat. Continue to cook at a low simmer for 30 minutes, reducing the heat as needed to prevent a full boil (which would cloud the broth).
• Strain the broth and discard the chicken or reserve the meat for another use. Add the mirin to the broth and set aside.
• Bring a medium saucepan of water to a boil. Add the satoimo and blanch until the skin is soft enough to slip off easily, about 3 minutes. Drain the satoimo, then use a spoon to scrape off the skin. Slice the satoimo into ¼-inch-thick rounds, then transfer them to a small saucepan. Add enough of the chicken broth to cover. Bring to a boil over high, then reduce the heat to simmer until soft, about 15 minutes.
• In lacquerware soup bowls or other small bowls, neatly arrange mizuna, satoimo and 1 or 2 slices of Naruto. Peel one or two long strips from the yuzu, then cut the strips very thinly crosswise. In a medium saucepan, reheat the chicken stock. Taste and adjust salt as needed.
• To serve, heat the mochi until puffy and soft, for a few minutes in a toaster oven or under the broiler, or 30 seconds on high in a microwave, and add it to the bowls. Immediately ladle about 1/2 cup hot broth into each bowl - before the mochi hardens - and garnish with a pinch of yuzu peel.

Steps:

• Wrap red bean paste in aluminum foil and place in the freezer for at least 3 hours. Mix sweet rice flour and green tea powder thoroughly in a microwave-safe glass or ceramic bowl. Stir in water, then sugar. Mix until smooth. Cover bowl with plastic wrap.
• Cook the rice flour mixture in the microwave for 3 minutes and 30 seconds. Meanwhile, remove red bean paste from the freezer and divide paste into 8 equal balls. Set aside. Stir rice flour mixture and heat for another 15 to 30 seconds.
• Dust work surface with cornstarch. While the mochi is still hot from the microwave, begin rolling balls the size of about 2 tablespoons. Flatten the mochi ball and place 1 frozen red bean paste ball in the center. Pinch the mochi over the red bean paste until the paste is completely covered. Sprinkle with additional cornstarch and place mochi seam side down in a paper muffin liner to prevent sticking. Repeat until all the mochi and red bean paste is used.

Steps:

• Prepare Mochi Mochi marinade and marinate chicken over night in the refrigerator.
• When you are ready to start cooking, drain the marinade from the chicken pieces.
• heat about 2 inches of oil in a wok or deep heavy pot over medium high heat until registers 350 to 360 degrees on a deep fryer thermometer.
• Fry the chicken pieces in batches, without crowding, until deep golden brown and just cooked through.
• This will take 2 to 3 minutes, depending on the size of the cubes.
• Allow the oil to return to 350 degrees before adding a new batch. Drain on paper towels.

Steps:

• Bone the chicken if not already done and cut into plump finger-size nuggets and set aside.
• Combine the remaining ingredients and mix well. Add the chicken. Marinate overnight.
• Deep-fry at 350 degrees, keeping the pieces from sticking together. Drain the nuggets of excess oil.
• Serve mochi chicken as a main dish with fried rice, potato salad, or macaroni salad, as you would any other fried chicken. It is also great as an appetizer because it is a perfect finger food.
• Suggested dipping sauces: pineapple or mustard sauce, hot mustard, or sweet and sour sauce.