Mochiko Fried Chicken
A delightful Japanese American dish that’s easy to prepare and perfect for any occasion, adapted from tatsuta age, featuring crispy chicken marinated in mochiko flour.
Time: 45 minutes plus marinating
Makes: 4 to 6 servings as part of a multicourse family-style meal
Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts
- 2 eggs, lightly beaten
- ¼ cup soy sauce
- ¼ cup plus 2 tablespoons mochiko flour
- ¼ cup plus 2 tablespoons cornstarch
- ¼ cup sugar
- 4 green onions, white and green parts, chopped (¼ cup)
- 2 cloves garlic, minced
- Vegetable oil for shallow frying
Instructions
1 Prepare Chicken:
- Using a meat pounder, gently pound the chicken to flatten without tearing. Cut into 2- to 3-inch chunks.
2 Marinate:
- In a large bowl, combine eggs, soy sauce, mochiko flour, cornstarch, sugar, green onions, and garlic. Add chicken and toss to coat evenly. Cover and marinate in the refrigerator for at least 4 hours, preferably 12 hours.
3 Fry Chicken:
- Bring marinated chicken to room temperature.
- Line a plate with paper towels. In a large heavy skillet, heat about 1 inch of oil over high heat until shimmering. Reduce heat to medium.
- Using tongs or cooking chopsticks, carefully lower chicken pieces into the oil in batches (7 to 8 pieces per batch) to avoid overcrowding.
- Fry until both sides are crispy and evenly golden brown, about 2½ to 3 minutes per side.
- Remove chicken with a slotted spoon, drain excess oil on paper towels.
4 Serve:
- Remove any debris from the oil using a slotted spoon or wire mesh strainer.
- Repeat frying process for remaining chicken.
- Serve hot with freshly steamed short-grain rice, or cold as an appetizer or picnic food.
Notes
- Mochiko Flour: Also known as sweet rice flour, it can be found in the Asian aisle of most supermarkets, look for brands like Koda Farms Blue Star Brand.
- Variation: Add 1 teaspoon grated ginger to the marinade for added flavor.
- Tip from Grandma: For entertaining, undercook the chicken and finish in a 375°F oven for 5 to 6 minutes to crisp up before serving.
This Mochiko Fried Chicken recipe combines crispy texture with savory flavors, making it a versatile dish suitable for any meal or gathering.