Mochi Chicken (A Taste of Hawaii)

SojoMojo
Joined: 11 Jan 2009
User offline. Last seen 2 years 17 weeks ago.

Aloha!

When I was growing up in Hawaii, Mochi Chicken was common and favorite dish for pot lucks, picnics, school lunches, etc. As an adult, it's one of my favorites to add to my bento box lunch (served with rice, of course).

MOCHI CHICKEN

Ingredients:

4-5 lbs skinless chicken thighs, deboned
1/2 cup mochiko flour (Japanese glutinous rice flour)
1/2 cup cornstarch
1/2 cup sugar
5/8 cup shoyu
4 cloves garlic, minced
1 tsp salt
4 eggs

Directions:

Cut deboned chicken into bite size pieces. Mix ingredients and marinate overnight or approximately 6 hours. Fry in oil until brown. Can be served hot or cold

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maki
admin
Bento-ing from: somewhere › France
Joined: 24 Jan 2007
User offline. Last seen 8 weeks 2 days ago.
Re: Mochi Chicken (A Taste of Hawaii)

Very interesting! Does the chicken come out with a sticky mochi surface, or is it crispy?

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oinkmoo
Joined: 12 Jan 2009
User offline. Last seen 5 years 45 weeks ago.
Re: Mochi Chicken (A Taste of Hawaii)

yum! i love mochi(ko) chicken. thanks for sharing the recipe.

maki: it comes out with a "hard" crispy surface.

maki
admin
Bento-ing from: somewhere › France
Joined: 24 Jan 2007
User offline. Last seen 8 weeks 2 days ago.
Re: Mochi Chicken (A Taste of Hawaii)

I've just posted a recipe for Mochi Tofu Nuggets inspired by this recipe!

julieone
Joined: 6 Jan 2009
User offline. Last seen 4 years 41 weeks ago.
Re: Mochi Chicken (A Taste of Hawaii)

Just want to be clear on the instructions. You mix up EVERYTHING as the marinade? Even the flour? Or do you marinate the chicken in everything but the flours and then dip the marinated chicken in the flour mix just before frying?

This sounds really good and I want to try it this week but want to make sure I'm doing it correctly.

SojoMojo
Joined: 11 Jan 2009
User offline. Last seen 2 years 17 weeks ago.
Re: Mochi Chicken (A Taste of Hawaii)

Julieone,

I've always prepared it ALL mixed together as a batter. Remember to toss the batter and chicken before you cook it because the chicken tends to settle to the bottom. Also, don't crowd the chicken when frying.

That being said, I've got to admit that I avoid deep frying because I end up with too much leftover cooking oil and it's a pain to clean up all the oil splatter. It also requires too much attention to deep fry. Although the end results are not exactly the same, I prefer to oven fry my mochi chicken. I preheat the oven to 425 and melt 1 Tablespoons of butter in a large glass baking dish. I put the chicken on the baking dish (don't overcrowd them) and bake it for 15-20 minutes (depending on how small I've cut the chicken). If the chicken is cut-up small, there's no need to flip it. If you have to flip it, cook it for another 5 minutes or less.

kupono1128
Re: Mochi Chicken (A Taste of Hawaii)

try fresh ginger instead of garlic

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