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Mochiko Chicken (114)

As I mentioned yesterday, I had Mochiko Chicken marinating. I’m going crazy with too much to do, so I’m going to keep today’s blog short and sweet. Recipe from Jean Watanabe Hee’s cookbook, Hawaii’s Best Local Dishes:

2 lb boneless chicken thighs
4 Tb Mochiko flour
4 Tb cornstarch
4 Tb sugar
5 Tb soy sauce
2 garlic cloves, chopped
1 Tb sesame seeds
1/4 cup green onions, chopped
1/2 tsp salt
1/2 tsp grated ginger
2 eggs, beaten
oil for frying

Combine all ingredients except chicken and oil. Add chicken and marinate overnight or for at least 5 hours. Fry in oil until golden brown.

This tastes decent, but I wouldn’t know just how good it is because I made the mistake of frying this while working on the Allakhazam website last night. As a result I have a whole lot of “overly golden brown” mochiko chicken, hahaha!

I ate this already and despite my hopes, it still tastes charred. I put in a bit of rice, some carrot and celery sticks, and in the bottom layer I put cheese, grapes, and banana flowers. That’s all I have time for today! Bento orders were mailed out yesterday!

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  • Marryth

    Haha, I had some “overly golden brown” chicken thighs the other day, too – made the mistake of trusting my mother’s slow cooker…oops.

    Hubby said it was ok, but it didn’t look so great. ^_^;

  • Lauren

    do you think you could just use regular flour? i don’t think they have that in boring no culture ohio! lol!

  • Mama22Boys

    Oh I love mochiko chicken! I haven’t made in awhile at home. I should try your recipe … sounds tasty!