MOCHIKO CHICKEN WINGS
These Hawaiian-style chicken wings are great for picnics or luaus.
Provided by Mama Smith
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 8h35m
Yield 6
Number Of Ingredients 11
Steps:
- Stir together eggs, soy sauce, sugar, sea salt, green onions, and garlic in a large bowl. Sift together the flour, cornstarch, and mochiko; fold into the egg mixture until smooth. Add chicken and mix until well coated. Cover bowl with plastic wrap and refrigerate overnight.
- Remove the chicken from the refrigerator, and mix again to redistribute. Heat a large pot of oil to 350 degrees F (175 degrees C). Deep fry chicken wings until golden brown and cooked through; drain on paper towels.
Nutrition Facts : Calories 650.3 calories, Carbohydrate 50.7 g, Cholesterol 167.7 mg, Fat 38.1 g, Fiber 1.6 g, Protein 25.2 g, SaturatedFat 8.2 g, Sodium 2130.9 mg, Sugar 5.1 g
MISO CARAMEL CHICKEN WINGS
Love salted caramel? Then you must try miso caramel. These chicken wings are coated in it to deliver the ultimate salty-sweet hit that's finger-licking good
Provided by Good Food team
Categories Buffet
Time 55m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix the oil with 2 tbsp miso, toss the chicken wings in the mixture to coat, season well and spread out on a large baking tray. Put in the oven for 45 mins.
- Put the sugar in a pan with 2 tbsp of water and gently dissolve the sugar. When it's no longer grainy, turn up the temperature, keeping an eye on it, and boil until it's an amber caramel. Take off the heat and carefully stir in the remaining miso, the butter and lime juice. Set aside.
- Pour the caramel over the chicken wings, coating all of them. Sprinkle over the sesame seeds, then return to the oven for 5 mins.
Nutrition Facts : Calories 386 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 24 grams protein, Sodium 1.7 milligram of sodium
HAWAIIAN MOCHIKO CHICKEN
This mochiko chicken is my daughter's favorite thing in the whole wide world. If you have never eaten mochiko chicken then you don't know what you been missing. This is a staple in many potlucks, tailgating and family gatherings. Mochiko is a Japanese sweet flour that makes a light batter. I make this for my family of 8 once a month. I have to triple the recipe and there is never leftovers.
Provided by Asia S.
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 4h22m
Yield 10
Number Of Ingredients 11
Steps:
- Mix sugar, mochiko, cornstarch, and salt together in a bowl.
- Whisk eggs, green onions, soy sauce, sesame seeds, and garlic together in a bowl. Whisk into the flour mixture to form a smooth batter.
- Stir chicken strips gently into the batter. Marinate in the refrigerator, 4 hours to overnight.
- Fill a deep saucepan with 1 1/2 inch oil; heat over medium heat. Fry chicken strips in batches in the hot oil, turning occasionally, until golden brown and no longer pink in the center, about 7 minutes.
Nutrition Facts : Calories 315.7 calories, Carbohydrate 14.1 g, Cholesterol 130.2 mg, Fat 15.7 g, Fiber 0.5 g, Protein 28.2 g, SaturatedFat 3.5 g, Sodium 669.4 mg, Sugar 5.4 g
CHICKEN WINGS WITH GINGER AND CARAMEL SAUCE
Provided by Jean Georges Vongerichten
Categories Sauce Chicken Ginger Poultry Bake Dinner Party Shallot Cilantro Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 450°F.
- 2. To make the caramel: Put the sugar in an oven-proof casserole and add just enough water to wet it, about 1 tablespoon. Shake the pan to distribute the sugar and water and caramelize over medium heat, shaking the pan occasionally. The sugar will gradually liquefy and darken; when it becomes golden brown, remove from the heat.
- 3. Carefully add the nam pla (it may spatter; hold the pan at arm's length), then return to the heat. Add the garlic and shallots and cook, stirring, until softened.
- 4. Add the chicken wings and coat with the sauce. Gently stir in the ginger and pepper and continue stirring until the chicken browns slightly, about 4 minutes. Cover and cook for 7 minutes, then transfer to the oven and cook for 45 minutes.
- 5. Remove the chicken wings, which should now be a rich caramel color, garnish with cilantro and cracked black pepper, and serve.
ASIAN CARAMEL CHICKEN WINGS
Using dark caramel in savoury dishes is common in Asian cooking- it adds depth of flavour and contrasts well with sour and spicy notes
Provided by Barney Desmazery
Categories Main course, Starter
Time 1h25m
Number Of Ingredients 12
Steps:
- Put the sugar in a medium sauté pan with enough water to make it go sludgy. Place on a low heat and bring to the boil, then cook until you have a dark amber caramel (see tip, below).
- At arms length, add the other ingredients, except for the chicken and garnish, and bring to a simmer - take care as it will spit. Once it has calmed down a little and you have a thick sauce, stir in the wings until well coated. Pour over 100ml water and simmer on a medium heat for about 30 mins, stirring every now and then until the sauce is a thicker consistency - add a splash more water if needed.
- Turn down the heat and continue to cook, covered, for a further 15 mins, stirring occasionally, until the wings are lacquered and tender and the sauce is very thick. Turn off the heat and quickly stir through half the spring onion, ginger and chilli. Tip the wings and sauce onto a platter. Scatter with the remaining garnish and coriander, and serve with extra lime and rice.
Nutrition Facts : Calories 391 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 25 grams sugar, Protein 28 grams protein, Sodium 3.2 milligram of sodium
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