Sam Choys Tailgate Mochi Mochi Chicken Recipes

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:

• 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:

• Combine marinade ingredients, and marinate chicken overnight in refrigerator.
• Allow excess marinade to drip off each piece before putting into oil.
• deep-fry until done.

Steps:

• Combine marinade ingredients in a large bowl and set aside.
• (well, -- that was easy).

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.