Mochiko Asian Fried Chicken

  4.7 – 3 reviews  • Chinese

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

  1. 4 eggs
  2. ¼ cup cornstarch
  3. ¼ cup white sugar
  4. 5 cloves garlic, minced
  5. ½ cup sweet rice flour (mochiko)
  6. 4 teaspoons salt
  7. 4 green onions, chopped
  8. ¼ cup oyster sauce
  9. 5 pounds boneless chicken thighs, cut in half
  10. 2 cups vegetable oil, for deep frying

Instructions

  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.
  4. 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

Mr. Scott Robinson
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.
Cynthia Warner
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!
Ronald Smith
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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