This Island version of fried chicken is named for the rice flour with which it is made. It is also enhanced by the sugar, soy and green onions which go into the egg batter
Yields about 40 pieces
Ingredients:
2 pounds boned chicken
1/2 cup mochiko flour (glutinous rice flour - available in Asian markets)
1/2 cup cornstarch
1/2 cup sugar
1/2 cup soy sauce
1 teaspoon salt
4 eggs, beaten
1 stalk of green onions, chopped fine
4 cloves garlic, minced
Preparation:
Bone the chicken and cut into plump finger-size nuggets and set aside.
Combine the remaining ingredients and mix well. Add the chicken. Marinate overnight.
Deep-fry at 350 degrees, keeping the pieces from sticking together. Drain the nuggets of excess oil.
BASSIN BUDDIES MOCHI CHICKEN
BASSIN BUDDIES MOCHI CHICKEN
AINOKEA..........life is good...but I'm mad as Hell
Re: BASSIN BUDDIES MOCHI CHICKEN
I read this and got hungry instantly. Thanks for posting it!
sTony
sTony
Re: BASSIN BUDDIES MOCHI CHICKEN
Come check out our club tournys. I make it for the guys all the time....
AINOKEA..........life is good...but I'm mad as Hell
Re: BASSIN BUDDIES MOCHI CHICKEN
sounds awesome!
"If you're going to mess with the king's queens, you better watch your ace, jack!"..
Re: BASSIN BUDDIES MOCHI CHICKEN
Sounds great...
Do you think this recipe will work with fish fillet nuggets as well?
Let's say halibut, grouper or sea bass?
Sure sounds like it would also make an excellent base for sweet and sour pork.
Thanks for the recipe
jc
Do you think this recipe will work with fish fillet nuggets as well?
Let's say halibut, grouper or sea bass?
Sure sounds like it would also make an excellent base for sweet and sour pork.
Thanks for the recipe
jc
Re: BASSIN BUDDIES MOCHI CHICKEN
It works well with beef chicken and fish
AINOKEA..........life is good...but I'm mad as Hell
Copyright © 2013-2024 WesternBass.com ®