Chicken that has been dredged and fried after being marinated with traditional Chinese seasonings is wonderful.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 50 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 4 eggs
- ¼ cup cornstarch
- ¼ cup white sugar
- 5 cloves garlic, minced
- ½ cup sweet rice flour (mochiko)
- 4 teaspoons salt
- 4 green onions, chopped
- ¼ cup oyster sauce
- 5 pounds boneless chicken thighs, cut in half
- 2 cups vegetable oil, for deep frying
Instructions
- 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.
- 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.
Nutrition Facts
| Calories | 877 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 222 mg |
| Dietary Fiber | 0 g |
| Protein | 44 g |
| Saturated Fat | 14 g |
| Sodium | 1137 mg |
| Sugars | 5 g |
| Fat | 69 g |
| Unsaturated Fat | 0 g |
Reviews
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.
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