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Mochiko Asian Fried Chicken

By: CookWilliam

"Chicken marinated with Chinese classic ingredients, then dredged and fried for something divine."

Rate/Review | Read Reviews (2)

What to Drink?
	Beer

Prep Time:
10 Min

Cook Time:
40 Min

Ready In:
8 Hrs 50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

Ingredients

4 eggs
1/4 cup cornstarch
1/4 cup white sugar
5 cloves garlic, minced
1/2 cup sweet rice flour (mochiko)
4 teaspoons salt
4 green onions, chopped
1/4 cup oyster sauce
5 pounds boneless chicken thighs, cut in half
2 cups vegetable oil, for deep frying

Directions

Combine eggs, cornstarch, sugar, garlic, rice flour, salt, green onions, and oyster sauce in a large bowl. Mix well. Stir in the chicken thighs, making sure to coat evenly. Cover and refrigerate overnight. Remove from refrigerator about 10 minutes prior to frying.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Cook chicken in the hot oil in batches, until golden brown and no longer pink inside.

Footnotes

Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.