Recipe by CookWilliam
"Chicken marinated with Chinese classic ingredients, then dredged and fried for something divine."
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sweet rice flour (mochiko)
green onions, chopped
boneless chicken thighs, cut in half
vegetable oil, for deep frying
This was excellent! I did modify slightly. I used chicken breasts cut into bite-sized pieces. I could not find mochiko (didn't have time to go to an Asian market), but I followed the directions otherwise- except subbed teriyaki for the oyster sauce- and then just before frying, I tossed the pieces with Panko. The whole family loved it- this will go on my 'make often' list for sure!
great authentic recipe. I use soy sauce instead of oyster sauce and added some minced ginger (about 1TBS) also cut chicken in bite sized pieces
This was good. The directions are a little sketchy on exactly how the whole dredging thing is supposed to happen, but what I did was leave the Rice Flour out of the "marinade" and use that to do the pre-fry dredge. Not sure if that was the intention, but it made for a nice crispy and light coating on this tasty chicken. I will definitely make this again. I did this recipe as a part of the Western Region's Faceless Frenzy July 2012.
* Percent Daily Values are based on a 2,000 calorie diet.
Mochiko Asian Fried Chicken
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 616
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