Mochiko Chicken or Fish
SKU:
A sweet/salty favorite at 4th of July picnics, any excuse for a get together. Perfect with nori musubi, scrambled eggs and carrot and cucumber sticks. Tastes good hot or cold, and no leftovers unless you make a ton of it.
My sister's fish variation is included here too!
PSA: Overnight marinating recommended.
My sister's fish variation is included here too!
PSA: Overnight marinating recommended.
Ingredients
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4-5 stalks of green onions, finely chopped, green parts
4 cloves of garlic, finely chopped ¼ cup mochiko ¼ cup cornstarch ¼ cup shoyu ⅛-¼ cup sugar |
2 eggs, beaten
2 packages of boneless/skinless chicken thighs, about 8-10 pieces Canola oil |
What To Do
To prep, cut green onions and garlic and toss into a mixing bowl that is large enough to hold all ingredients plus the chicken. Add mochiko, cornstarch, shoyu, sugar, and beaten egg. The batter should smell primarily like garlic, then shoyu/sugar. It will be the consistency of thick-ish pancake batter and about the color of peanut butter.
Cut chicken into bite-sized or slightly larger pieces. Marinate in batter at least all afternoon, and ideally overnight.
Before cooking, line a serving plate with paper towels and set close to where you'll be cooking. Add a little canola oil to a large frying pan and heat to medium-high. When the oil is hot, carefully put pieces of chicken in the pan. Fry until slightly darker than golden brown on both sides. Put on plate lined with paper towels to drain excess oil.
Cut chicken into bite-sized or slightly larger pieces. Marinate in batter at least all afternoon, and ideally overnight.
Before cooking, line a serving plate with paper towels and set close to where you'll be cooking. Add a little canola oil to a large frying pan and heat to medium-high. When the oil is hot, carefully put pieces of chicken in the pan. Fry until slightly darker than golden brown on both sides. Put on plate lined with paper towels to drain excess oil.
Variations on a Theme: Omi’s Mochiko Fish
My surf-crazed sister modified the mochiko chicken recipe ever so slightly. It's also a quicker dinner using fish, and eliminates the overnight/afternoon marinating time. Lucky her, she gets to use fresh ahi. Note that “fresh” for my sister means, “Oh look, I just caught an ahi, and now it’s dinner time!”
Her “Mainland” sister has to get by with store-fresh mahi-mahi, ahi or halibut. Not quite the same, but still tastes good.
Her “Mainland” sister has to get by with store-fresh mahi-mahi, ahi or halibut. Not quite the same, but still tastes good.
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3-4 stalks of green onions, finely chopped, green parts
3-4 cloves of garlic, finely chopped ¼ cup mochiko 1-2T shoyu 1-2T sugar |
1-2 eggs, beaten
Fresh ahi, mahi-mahi, snapper or halibut, cut into chunks/sticks Canola oil, for frying |
Prep the batter the same way you would with chicken. Cut the fish bite-sized chunks or fish sticks and set aside.
As with the chicken, line a service plate with paper towels before starting the oil in your frying pan. When the oils is hot, dip fish in mixture and pan fry until golden brown. Drain on paper towels. It will be cook more quickly than chicken.
As with the chicken, line a service plate with paper towels before starting the oil in your frying pan. When the oils is hot, dip fish in mixture and pan fry until golden brown. Drain on paper towels. It will be cook more quickly than chicken.
