Mochiko Sesame Chicken Recipes

MOCHIKO CHICKEN

Steps:

• Create the marinade by combining mochiko, cornstarch, sugar, soy sauce, eggs and green onions in a medium bowl. Make sure everything is blended. Cut chicken into bite-size pieces like nuggets, getting them as close to uniform in size as possible so they'll cook evenly when deep-frying.
• Add chicken to the marinade and use your hands to massage the chicken pieces and make sure they're all coated by the marinade. Cover and refrigerate for at least 6 hours or up to overnight.
• Bring oil to 350 degrees F in a deep-fryer or Dutch oven.
• Fry chicken in batches until crispy, about 10 minutes. Sprinkle sesame seeds over the top, if using, and serve.

MOCHIKO SESAME CHICKEN

Steps:

• In a large skillet over medium heat; warm oil.
• In a large bowl, combine flour, cornstarch, mochiko, sugar, and salt.
• Mix in soy sauce, oyster sauce, ginger, garlic, eggs, and green onions.
• Dip chicken into batter and sprinkle generously with sesame seeds.
• Fry in oil until done, about 10-12 minutes.
• Drain.
• Serves 8.

HAWAIIAN STYLE MOCHIKO CHICKEN

Steps:

• In a large bowl mix together mochiko, corn starch, sugar, eggs, shoyu, salt, sesame oil, garlic and ¼ cup of green onions.
• Cut chicken into bite size pieces for quick and even cooking.
• Fold chicken into batter and let marinate in the refrigerator for 24 to a maximum of 48 hours.
• Stir mochiko chicken batter every once in a while so that the flavor is evenly distributed.
• For large batches (for parties) I marinate it for at least 24hrs in a large bowl or pot, then I double Ziploc bag it, in batches and store them in a cooler on ice until I'm ready to cook it.
• When ready, Deepfry chicken for about 5 - 7 minutes or until dark golden brown and place in a pan lined with paper towels to drain the excess oil.
• Garnish with chopped green onion and sesame seeds.
• If using chicken breasts, cook for 3 to 4 minutes and serve hot, the chicken will be nice and tender.

MOCHIKO CHICKEN

Steps:

• Cut chicken into bite-size pieces.
• In a medium bowl, sift together mochiko flour, cornstarch, sugar, and salt. Mix well.
• In a small bowl, combine eggs, shoyu, and garlic.
• Whisk into dry ingredients.
• Add chicken to mixture.
• Fold in green onions, and sesame seeds if desired.
• Marinate at least 4 hours; overnight is best.
• Deep-fry until golden brown.