Mochiko Chicken
Based off of Source 1, Source 2
1/2 c. cornstarch
1/2 c. mochiko rice flour
1/2 c. sugar
3/4 c. shoyu
1/4 c shao hsing rice wine
3 eggs, beaten
2 lbs. boneless skinless chicken thighs
Directions
J liked it and said we should make it again. I used the tall pot for it this time, but I think I'll just use the cast iron frying pan next time with less oil. The best would be if I had a dutch oven! I could try baking it too.
1/2 c. cornstarch
1/2 c. mochiko rice flour
1/2 c. sugar
3/4 c. shoyu
1/4 c shao hsing rice wine
3 eggs, beaten
2 lbs. boneless skinless chicken thighs
Directions
- Sift corn starch, mochiko, and sugar into a bowl
- While stirring, slowly add in the shoyu until it forms a paste (so that the corn starch doesn't form into lumps).
- Then add in the rest of the shoyu, eggs, and rice wine
- Marinate overnight, flipping it over in the morning. Give it a good stir, the mochiko may have settled to the bottom
- Pan fry in about 1/4" of oil
- If not fully cooked, transfer it to the (toaster) oven for 10-15minutes at 325 degrees until the chicken reaches 165 degrees.
J liked it and said we should make it again. I used the tall pot for it this time, but I think I'll just use the cast iron frying pan next time with less oil. The best would be if I had a dutch oven! I could try baking it too.