SERVES 6Mochiko Batter | ||
| 4.5 | Tablespoon | mochiko flour |
| 4.5 | Tablespoon | cornstarch |
| 4 | Tablespoon | sugar |
| 4.5 | Tablespoon | shoyu |
| 2 | Clove | garlic minced |
| 1⁄3 | Teaspoon | grated ginger |
| 1 | Tablespoon | sesame seeds |
| 1⁄4 | Cup | thinly sliced green onions |
| 1⁄2 | Teaspoon | Salt |
| 2 | each | eggs beaten |
Chicken Preparation | ||
2.5 lbs. chicken thighs deboned
| ||
- Cut chicken into cubes.
- Mix together mochiko batter ingredients.
- Marinate chicken for 6 hours or overnight keep in refrigerator.
- Fry in hot oil (about 1.5 inches deep) until thoroughly cooked and golden crispy on both sides.
- Serve with rice and macaroni salad.
Note: When choosing a cooking oil for deep frying, and you are a novice. Use a canola oil, or a vegetable oil. The reasons are for one, it's not saturated animal fats, which makes it lighter for your heart. Two is this, it has a high smoke point, which makes it idea for any type of frying. For stir frying and sautéing, it works well. For deep frying I won't hesitate to use it.
If you are new to deep frying BE CAREFUL! Do not let any water get into your deep fryer, the cold moisture reacts violently when coming into contact with a very intense hot oil.
Use a deep frying thermometer, and once your oil is hot at about 360 - 370 degrees F. You're good to go. Make sure you are using a deep vessel for this, and start your stove top heat on high, once the oil starts to boil, regulate it by adjusting the heat. If you leave the oil on too high, it may combust causing serious fire, smoke, and physical injuries, even death. So be careful!
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