MOCHIKO CHICKEN
This is Hawaii's version of popcorn chicken! Marinate chicken overnight in a mochiko flour batter, then deep fry till crisp and golden.
Provided by Kathy YL Chan
Time 8h25m
Number Of Ingredients 9
Steps:
- Chop the chicken into 1-inch, bite-size pieces.
- Mix all the other ingredients (mochiko flour, cornstarch, sugar, soy sauce, eggs, salt, garlic, and green onions) together in a bowl.
- Add the chicken to the bowl and marinate overnight (or at least 8 hours) in fridge.
- Fill a small pot 1" high with vegetable oil. Deep fry on medium-high heat until the chicken is crisp and golden brown. This takes about 6 minutes. Eat with rice ^_^
MOCHIKO FRIED CHICKEN BAO WITH GOCHUJANG AIOLI
Provided by Food Network
Time 5h55m
Yield 10 servings
Number Of Ingredients 33
Steps:
- Spread Gochujang Aioli inside the Bao Buns. Fill Buns with about 3 ounces of Fried Chicken each. Top with scallions and Pickled Fresno Chiles.
- Combine yeast and warm water in the bowl of a stand mixer fitted with the dough hook. Let yeast bloom 5 to 10 minutes, then stir.
- Combine all-purpose flour, bread flour, sugar, salt, milk powder, baking powder and baking soda in a large bowl. Add to the water and yeast mixture.
- Mix on low speed until the ingredients start to come together and form a ball. Increase the speed to medium-high and mix for 5 minutes. Dough is ready when slightly tacky and elastic, but not sticky.
- Turn out the dough onto a lightly floured surface, work into a ball, then put in a bowl lightly coated with cooking spray. Cover and let rise until it is doubled in size, about 30 minutes. Gently punch down dough to get rid of excess air.
- Cut dough into 2-ounce portions and roll into balls. With a rolling pin, roll out each ball into oblong rounds on a lightly floured surface. Spray one side with nonstick spray. Fold in half oiled side in.
- Line a steamer basket with parchment paper and place buns on top. Set over simmering water and cover, then let steam until fluffy and slightly shiny, 6 to 7 minutes.
- Combine whole peeled garlic cloves with canola oil in small saucepan. Bring to a gentle simmer. Simmer until soft, about 25 minutes. Strain (reserve oil for other use) and cool.
- Combine mayo, gochujang, sambal, chives, vinegar and poached garlic cloves in a food processor. Process until smooth.
- Combine all-purpose flour and mochiko flour in a large bowl and set aside.
- Combine soy sauce and sugar in a large bowl. Stir to dissolve sugar. Add the garlic, ginger and chicken. Cover and marinade in the fridge for 1 hour.
- Remove chicken from marinade and toss in flour mixture; shake off excess flour.
- Heat oil to 350 degrees F in a large heavy-bottomed pot. Deep fry in batches until cooked through and golden brown, 4 to 5 minutes.
- Put chiles in a small heatproof bowl. Combine sugar, vinegar and 1/2 cup water in a small pot. Bring to a boil and pour over chiles.
- Let cool to room temperature, then cover and refrigerate for 1 hour.
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 CHICKEN
A chicken dish that has been marinated for 24 hours, then deep fried. Add any spices you like!
Provided by Nancy Jones-Ailor
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Yield 7
Number Of Ingredients 11
Steps:
- In a large bowl combine the flour, cornstarch, soy sauce, salt, sugar, green onions, garlic, cayenne pepper and eggs. Mix well. Add the chicken and marinate for 24 hours, refrigerated.
- Remove from refrigerator, deep fry and serve.
Nutrition Facts : Calories 709 calories, Carbohydrate 43 g, Cholesterol 321.1 mg, Fat 20.6 g, Fiber 1.4 g, Protein 83.5 g, SaturatedFat 3.9 g, Sodium 3820.8 mg, Sugar 15.6 g
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
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.
MOCHIKO CHICKEN
Mochiko flour can be found in the Asian aisle in most supermarkets. I prefer the Koda Farms Blue Star brand that comes in a white box. Mochiko chicken is a favorite here in the Islands and can be found at many restaurants and lunchwagons. Great for potlucks. Preparation time does not include marinating time.
Provided by caffeine junkie
Categories Chicken Thigh & Leg
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 846.8, Fat 24.8, SaturatedFat 6.5, Cholesterol 565.2, Sodium 1946.2, Carbohydrate 31.3, Fiber 0.9, Sugar 13.2, Protein 117.2
HAWAIIAN STYLE MOCHIKO CHICKEN
Make and share this Hawaiian Style Mochiko Chicken recipe from Food.com.
Provided by PupukeaCookie
Categories Chicken Breast
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1634.3, Fat 127.3, SaturatedFat 12.6, Cholesterol 375.8, Sodium 2204, Carbohydrate 55.7, Fiber 1.3, Sugar 26.2, Protein 67.1
More about "mochiko sesame chicken recipes"
MOCHIKO CHICKEN RECIPE
From ourtableforseven.com
Cuisine AmericanTotal Time 2 hrs 35 minsCategory DinnerCalories 338 per serving
BEST MOCHIKO CHICKEN RECIPE - HOW TO MAKE PERFECT …
From food52.com
17 BEST MOCHIKO FLOUR RECIPES (BUTTER MOCHI AND MORE)
From insanelygoodrecipes.com
SIMPLE MOCHIKO CHICKEN RECIPE
From mashed.com
HAWAIIAN STYLE MOCHIKO CHICKEN RECIPE - KEEPING IT RELLE
From keepingitrelle.com
MOCHIKO CHICKEN RECIPE
From cooking.nytimes.com
4/5 (491)Category Dinner, Poultry, Main CourseServings 6-8Total Time 4 hrs 35 mins
PEPPERONCINI TUNA SALAD RECIPE
From cooking.nytimes.com
MOCHIKO CHICKEN RECIPE (HAWAII-STYLE FRIED CHICKEN) | PWWB
From playswellwithbutter.com
MOCHIKO MAHI MAHI • COOKING HAWAIIAN STYLE
From cookinghawaiianstyle.com
MOCHIKO CHICKEN (HAWAIIAN FRIED CHICKEN) - TARA'S MULTICULTURAL …
From tarasmulticulturaltable.com
MOCHIKO CHICKEN – FOODLAND SUPERMARKET
From foodland.com
EASY SESAME BAKED CHICKEN RECIPE
From today.com
HAWAIIAN MOCHIKO CHICKEN | THE SUBVERSIVE TABLE
From thesubversivetable.com
MOCHIKO CHICKEN - ALL WAYS DELICIOUS
From allwaysdelicious.com
MOCHIKO CHICKEN & BLACK SESAME MOCHI WAFFLES – MANOA BAKE CO.
From manoabakeco.com
MOCHIKO CHICKEN RECIPE – JAPANESE FRIED CHICKEN - MY …
From mypinterventures.com
MAKE THIS IRRESISTIBLE MOCHIKO CHICKEN RECIPE FROM MAUI’S TIN …
From thrillist.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love