Sam Choys Tailgate Mochi Mochi Chicken Recipes

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:

• 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:

• 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:

• 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:

• 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.