Mochiko Chicken | Japanese Fried Chicken

Ingredients

3 pounds boneless chicken breasts or boneless chicken thighs

1/4 cup mochiko (rice flour)
1/4 cup corn starch
1/4 cup sugar
1/2 teaspoon salt
2 large eggs
5 tablespoons soy sauce
4 to 5 medium garlic, minced, about 2 tablespoons
1/2 cup green onions, chopped

1/4 section medium cabbage

Oil for frying

 
 

MochikoChicken1

Mince the garlic, and chop the green onions.

 
 

MochikoChicken2

In a large mixing bowl, combine mochiko (rice flour), corn starch, sugar, salt, garlic and green onions.

 
 

MochikoChicken3

Add the soy sauce.

 
 

MochikoChicken4

Lightly beat the eggs and add to the mixing bowl.

 
 

MochikoChicken5

Combine all the ingredients.

 
 

Using a paper towel, pat down the chicken to remove excess liquid. If using chicken breasts, butterfly each breast half and divide into two pieces.

 
 

MochikoChicken6

Transfer the chicken to the batter. Cover and refrigerate overnight or at least 5-6 hours.

 
 

Using a sharp knife finely shred the cabbage. Transfer to a large bowl, fill it with water and let it sit for 10 minutes. Drain. Set aside.

 
 

MochikoChicken16

Remove the chicken from the refrigerator. Using a large spoon, stir the mixture, scraping the bottom to loosen the cornstarch and remixing the batter. Cornstarch tends to settle.

 
 

MochikoChicken8

Pour oil in a frying pan, up to about 1/2 inch high from the bottom of the pan. Heat the oil until 350℉. Test the temperature by dropping couple droplets of the batter. If the droplets fry right away and rise to the top the oil is ready for frying.

 
 

MochikoChicken9

Place 4 to 5 pieces at a time in the oil. Don’t crowd the pan. The pieces should not touch each other. Fry 2 to 3 minutes. When the sides are starting to cook and turn color, turn the pieces over.

 
 

MochikoChicken10

Fry for another 2 to 3 minutes or until completely cooked.

 
 

MochikoChicken11

Remove with a tong and place them on top of a paper lined tray to let the oil drain.

 
 

MochikoChicken13

Lightly and gently blot with a paper towel on top to remove any excess oil.

 
 

MochikoChicken14

Line a dish with shredded cabbage. Cut the chicken on a bias and place the mochiko chicken on top.

 
 

Mochiko Chicken | Japanese Fried Chicken
 
Makes: 4-6 servings
Ingredients
  • 3 pounds boneless chicken breasts or boneless chicken thighs
  • ¼ cup mochiko (rice flour)
  • ¼ cup corn starch
  • ¼ cup sugar
  • ½ teaspoon salt
  • 2 large eggs
  • 5 tablespoons soy sauce
  • 4 to 5 medium garlic, minced, about 2 tablespoons
  • ½ cup green onions, chopped
  • ¼ section medium cabbage
  • Oil for frying
Instructions
  1. Mince the garlic, and chop the green onions.
  2. In a large mixing bowl, combine mochiko (rice flour), corn starch, sugar, salt, garlic and green onions. Add the soy sauce.
  3. Lightly beat the eggs and add to the mixing bowl. Combine all the ingredients.
  4. Using a paper towel, pat down the chicken to remove excess liquid. If using chicken breasts, butterfly each breast half and divide into two pieces.
  5. Transfer the chicken to the batter. Cover and refrigerate overnight or at least 5-6 hours.
  6. Using a sharp knife finely shred the cabbage. Transfer to a large bowl, fill it with water and let it sit for 10 minutes. Drain. Set aside.
  7. Remove the chicken from the refrigerator. Using a large spoon, stir the mixture, scraping the bottom to loosen the cornstarch and remixing the batter. Cornstarch tends to settle.
  8. Pour oil in a frying pan, up to about ½ inch high from the bottom of the pan. Heat the oil until 350℉. Test the temperature by dropping couple droplets of the batter. If the droplets fry right away and rise to the top the oil is ready for frying.
  9. Place 4 to 5 pieces at a time in the oil. Don’t crowd the pan. The pieces should not touch each other. Fry 2 to 3 minutes. When the sides are starting to cook and turn color, turn the pieces over.
  10. Fry for another 2 to 3 minutes or until completely cooked.
  11. Remove with a tong and place them on top of a paper lined tray to let the oil drain.
  12. Lightly and gently blot with a paper towel on top to remove any excess oil.
  13. Line a dish with shredded cabbage. Cut the chicken on a bias and place the mochiko chicken on top.