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Title: Mochiko Chicken
Categories: Poultry, Vegetables, Herbs
Yield: 7 servings

2 lb Boned, skinned chicken
- thighs
1/4 c (40 g) potato starch
1/4 c (40 g) mochiko (sweet rice
- flour)
1/4 c Soy sauce
1/4 c (50 g) granulated sugar
1/4 c Thin sliced scallions; more
- to serve
2 lg Eggs; beaten
1 tb Sesame seeds
1 ts Minced garlic
1 ts Minced ginger
1/2 ts Fine sea salt
1 1/2 c Neutral oil; for frying
Cooked white rice; to serve

Cut the chicken into 1" pieces and set aside.

In a large mixing bowl, whisk together the potato
starch, mochiko, soy sauce, sugar, scallions, eggs,
sesame seeds, garlic, ginger and salt.

Add the chicken to the marinade and stir to combine.
Cover and place in the refrigerator to marinate for at
least 4 hours or up to overnight.

In a large skillet, heat oil over medium-high to 325
degrees. (A deep-fry thermometer is helpful here.)
Working in batches and adjusting the heat to maintain
the temperature, fry the chicken: Using tongs, transfer
chicken to the hot oil, shaking off excess batter, and
fry until golden brown on both sides and cooked through,
2 to 4 minutes per side.

Remove chicken from oil and place on a cooling rack over
a baking sheet or on a large plate lined with paper
towels to absorb excess oil. Repeat with remaining
chicken. Serve with rice and garnish with more
scallions, if desired.

Recipe from: Relle Lum

Adapted by: Elyse Inamine

Yield: 6 to 8 servings

RECIPE FROM: https://cooking.nytimes.com

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