MOCHIKO CHICKEN
Mochiko flour can be found in the Asian aisle in most supermarkets. I prefer the Koda Farms Blue Star brand that comes in a white box. Mochiko chicken is a favorite here in the Islands and can be found at many restaurants and lunchwagons. Great for potlucks. Preparation time does not include marinating time.
Provided by caffeine junkie
Categories Chicken Thigh & Leg
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cut chicken into bite-size pieces.
- In a medium bowl, sift together mochiko flour, cornstarch, sugar, and salt. Mix well.
- In a small bowl, combine eggs, shoyu, and garlic.
- Whisk into dry ingredients.
- Add chicken to mixture.
- Fold in green onions, and sesame seeds if desired.
- Marinate at least 4 hours; overnight is best.
- Deep-fry until golden brown.
Nutrition Facts : Calories 846.8, Fat 24.8, SaturatedFat 6.5, Cholesterol 565.2, Sodium 1946.2, Carbohydrate 31.3, Fiber 0.9, Sugar 13.2, Protein 117.2
MOCHIKO CHICKEN
A chicken dish that has been marinated for 24 hours, then deep fried. Add any spices you like!
Provided by Nancy Jones-Ailor
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Yield 7
Number Of Ingredients 11
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.
Nutrition Facts : Calories 709 calories, Carbohydrate 43 g, Cholesterol 321.1 mg, Fat 20.6 g, Fiber 1.4 g, Protein 83.5 g, SaturatedFat 3.9 g, Sodium 3820.8 mg, Sugar 15.6 g
MOCHIKO CHICKEN
Nothing fancy, just your basic Mochiko Chicken recipe...works every time! Prep time does not include overnight marinating, which is a must to achieve the best flavor.
Provided by Divalicious 808
Categories Chicken
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients except the oil and allow to marinate overnight.
- Heat oil and fry chicken till crispy and golden brown. (Use just enough oil to shallow fry the chicken, deep frying not necessary but if it's easier to throw it into the deep fryer go ahead :).
Nutrition Facts : Calories 418.6, Fat 5.5, SaturatedFat 1.6, Cholesterol 237.7, Sodium 1225.5, Carbohydrate 30.9, Fiber 0.7, Sugar 13.3, Protein 57.7
MOCHIKO CHICKEN
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.
MOCHIKO FRIED CHICKEN BAO WITH GOCHUJANG AIOLI
Provided by Food Network
Time 5h55m
Yield 10 servings
Number Of Ingredients 33
Steps:
- Spread Gochujang Aioli inside the Bao Buns. Fill Buns with about 3 ounces of Fried Chicken each. Top with scallions and Pickled Fresno Chiles.
- Combine yeast and warm water in the bowl of a stand mixer fitted with the dough hook. Let yeast bloom 5 to 10 minutes, then stir.
- Combine all-purpose flour, bread flour, sugar, salt, milk powder, baking powder and baking soda in a large bowl. Add to the water and yeast mixture.
- Mix on low speed until the ingredients start to come together and form a ball. Increase the speed to medium-high and mix for 5 minutes. Dough is ready when slightly tacky and elastic, but not sticky.
- Turn out the dough onto a lightly floured surface, work into a ball, then put in a bowl lightly coated with cooking spray. Cover and let rise until it is doubled in size, about 30 minutes. Gently punch down dough to get rid of excess air.
- Cut dough into 2-ounce portions and roll into balls. With a rolling pin, roll out each ball into oblong rounds on a lightly floured surface. Spray one side with nonstick spray. Fold in half oiled side in.
- Line a steamer basket with parchment paper and place buns on top. Set over simmering water and cover, then let steam until fluffy and slightly shiny, 6 to 7 minutes.
- Combine whole peeled garlic cloves with canola oil in small saucepan. Bring to a gentle simmer. Simmer until soft, about 25 minutes. Strain (reserve oil for other use) and cool.
- Combine mayo, gochujang, sambal, chives, vinegar and poached garlic cloves in a food processor. Process until smooth.
- Combine all-purpose flour and mochiko flour in a large bowl and set aside.
- Combine soy sauce and sugar in a large bowl. Stir to dissolve sugar. Add the garlic, ginger and chicken. Cover and marinade in the fridge for 1 hour.
- Remove chicken from marinade and toss in flour mixture; shake off excess flour.
- Heat oil to 350 degrees F in a large heavy-bottomed pot. Deep fry in batches until cooked through and golden brown, 4 to 5 minutes.
- Put chiles in a small heatproof bowl. Combine sugar, vinegar and 1/2 cup water in a small pot. Bring to a boil and pour over chiles.
- Let cool to room temperature, then cover and refrigerate for 1 hour.
HAWAIIAN MOCHIKO CHICKEN
This mochiko chicken is my daughter's favorite thing in the whole wide world. If you have never eaten mochiko chicken then you don't know what you been missing. This is a staple in many potlucks, tailgating and family gatherings. Mochiko is a Japanese sweet flour that makes a light batter. I make this for my family of 8 once a month. I have to triple the recipe and there is never leftovers.
Provided by Asia S.
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 4h22m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 315.7 calories, Carbohydrate 14.1 g, Cholesterol 130.2 mg, Fat 15.7 g, Fiber 0.5 g, Protein 28.2 g, SaturatedFat 3.5 g, Sodium 669.4 mg, Sugar 5.4 g
MOCHIKO CHICKEN
Hawaiian luau. Each person or family attending the luau is responsible for making and bringing one dish.
Provided by Timothy H.
Categories Hawaiian
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cut up chicken into serving size pieces and set aside. In a large container combine all ingredients except the chicken and mix well. Once the batter is mixed add the chicken and stir until all pieces are coated. Cover and let set in the batter overnight in the refrigerator.
- The following morning stir the batter and put it back in the refrigerator until you are ready to cook. Ten minutes prior to cooking take the container out of the refrigerator. Fill a wok or frying pan with enough oil to cover the chicken pieces and heat. Test hotness of oil by dropping some batter in it.
- If the oil is hot enough the batter will begin to cook on contact. If it does not wait until it gets hot. Deep fry the Mochiko batter chicken until golden brown. Let the cooked chicken drain on wire rack over some paper towels or newspaper then serve.
Nutrition Facts : Calories 899.7, Fat 12.2, SaturatedFat 3.1, Cholesterol 434.9, Sodium 1126.9, Carbohydrate 50.1, Fiber 2.5, Sugar 13.7, Protein 140.4
CRISPY MOCHIKO CHICKEN
Classic Hawaiian-style chicken. Great for picnics, kids love this. Do not substitute the Mochiko for other flours...it's the secret ingredient! Cook time does not include time to marinate.
Provided by Akikobay
Categories Chicken
Time 40m
Yield 2 lbs
Number Of Ingredients 11
Steps:
- Mix all ingredients together (except oil for frying) and marinate overnight.
- Fry in oil until golden brown.
- Drain on paper towels and serve.
Nutrition Facts : Calories 917.9, Fat 26.6, SaturatedFat 5.3, Cholesterol 475.5, Sodium 2965.6, Carbohydrate 42.1, Fiber 5, Sugar 1.4, Protein 122.4
HAWAIIAN STYLE MOCHIKO CHICKEN
Make and share this Hawaiian Style Mochiko Chicken recipe from Food.com.
Provided by PupukeaCookie
Categories Chicken Breast
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1634.3, Fat 127.3, SaturatedFat 12.6, Cholesterol 375.8, Sodium 2204, Carbohydrate 55.7, Fiber 1.3, Sugar 26.2, Protein 67.1
MOCHIKO BREADED CHICKEN
A staple of Hawaii. Made with Japanese sweet rice Mochiko flour makes a super crunchy and slightly sweet fried chicken.
Provided by Kana K.
Categories Whole Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Mix all the ingredients in a large bowl (except for the oil) and add in chicken.
- Mix well and marinate chicken overnight.
- Fry marinated chicken in oil until golden-brown.
- Drain oil from chicken on a strainer or paper towels and sprinkle with sesame seeds -- Eat!
Nutrition Facts : Calories 653.8, Fat 36.8, SaturatedFat 10.6, Cholesterol 263.2, Sodium 1492.7, Carbohydrate 29.9, Fiber 0.7, Sugar 13.1, Protein 48.1
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