• 23's Top 50 Recipes - 50

    From Dave Drum@1:18/200 to All on Thu Jan 11 16:45:15 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    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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