Mochiko Asian Fried Chicken Recipe - Allrecipes.com
Mochiko Asian Fried Chicken Recipe
  • READY IN ABOUT 9 hrs

Mochiko Asian Fried Chicken

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    10 mins
  • COOK

    40 mins
  • READY IN

    8 hrs 50 mins

Directions

  1. 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.
  2. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  3. Cook chicken in the hot oil in batches, until golden brown and no longer pink inside.
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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.
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Reviews More Reviews

Jan 24, 2011

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!

 
Nov 10, 2010

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

 

6 Ratings

Jul 01, 2012

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.

 

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Nutrition

  • Calories
  • 877 kcal
  • 44%
  • Carbohydrates
  • 20.4 g
  • 7%
  • Cholesterol
  • 232 mg
  • 77%
  • Fat
  • 68.5 g
  • 105%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 44 g
  • 88%
  • Sodium
  • 1137 mg
  • 45%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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