Description
This delicious recipe features crispy chicken thighs coated in a savory mochiko batter, perfect for a family dinner or a special occasion.
Ingredients
Scale
- ¼ cup white sugar
- ¼ cup mochiko (sweet rice flour)
- ¼ cup cornstarch
- ½ teaspoon salt
- 2 large eggs
- ½ cup sliced green onions
- 5 tablespoons soy sauce (such as Aloha™ Shoyu)
- 2 tablespoons sesame seeds (Optional)
- 4 cloves garlic (minced, or more to taste)
- 3 pounds skinless (boneless chicken thighs, cut into strips)
- 2 cups vegetable oil for frying
Instructions
- In a large bowl, whisk together mochiko flour, cornstarch, sugar, salt, eggs, green onions, soy sauce, garlic, and sesame seeds until smooth.
- Cut chicken thighs into strips and add them to the marinade, coating well. Let it sit for at least 10 minutes.
- Heat vegetable oil in a deep pan or wok over medium-high heat until hot.
- Fry chicken strips in batches until golden brown and cooked through, about 4-5 minutes per batch.
- Serve hot with your favorite sides like Popeyes Coleslaw or a refreshing Baby Bellini Mocktail.
Notes
- For a spicier kick, consider adding some chili flakes to the batter.
- Make sure the oil is hot enough before adding the chicken to ensure a crispy texture.
- This dish pairs well with rice and vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 150mg