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"A chicken dish that has been marinated for 24 hours, then deep fried. Add any spices you like!" — Nancy Jones-Ailor
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5 pounds boneless skinless chicken breasts, cut into strips
1 cup white rice flour
1/3 cup cornstarch
1 cup soy sauce
1 1/2 tablespoons salt
1/2 cup white sugar
1 cup chopped green onions
6 cloves garlic, minced
1 teaspoon cayenne pepper
5 eggs
oil for frying
I found your recipe a long time ago, and have used it so many times since! We absolutely love it! Big hit at parties, it's always the first appetizer to go! =)
Our family thought this was ok, but we weren't all that impressed. Too salty, for sure.
18 Ratings
The flavor was a little strong for me. I think next time I won't marinade overnight. But I'd definitely make it again.
Absolutely wonderful! I have made this dish, and even got rave reviews from some of my Guamanian friends. A must try...a little time consuming, but well worth it!
I helped my sister make this chicken recipe for a New Year's Eve party snack. It was delicious! A lot of fun to make! I tried a variation with honey to make it sweeter, turned out great! Love you sis!!
It was ok but I've had better. I think I will keep looking for the perfect recipe.
I lost my recipe for this and couldn't believe I found yours on here.I heard to try it with coconut,sounds delicious!Love you!!!
This is exactly what I was looking for. Moist and tender, flavorful and perfectly browned. I took the extra time to make sure the tendons and connecting tissues were removed. It was worth the time spent!
* Percent Daily Values are based on a 2,000 calorie diet.
Mochiko Chicken
Serving Size: 1/7 of a recipe Servings Per Recipe: 7 Amount Per Serving Calories: 709 Calories from Fat: 185
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