Mochiko Asian Fried Chicken Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Cookin Up A Storm
Reviewed: Jul. 1, 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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Photo by Cookin Up A Storm

Cooking Level: Professional

Home Town: Fergus Falls, Minnesota, USA
Living In: Santa Cruz, California, USA
Reviewed: Jan. 20, 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!
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Cooking Level: Expert

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Reviewed: Nov. 6, 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
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Photo by Judy Tamanaha
Home Town: Vacaville, California, USA
Living In: Aiea, Hawaii, USA

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