Mochiko Garlic Chicken
"My mom cooked mochiko chicken for every special occasion and it was highly requested when my parents started catering. This dish is in honor of my mom Evelyn - it's hers for everyone to enjoy!" - Chef Rebekah Lagua, Senior Chef de Cuisine
- 1 cup Mochiko flour
- 2 pounds Chicken wings and drums
- 1 cup Aloha Shoyu
- 1 cup Sugar, granulated
- 1/2 cup Garlic, chopped
- 2 cups Neutral oil
- In a medium mixing bowl add mochiko flour and chicken and toss until they are well-coated.
- In a small bowl, whisk together the Aloha shoyu, sugar, and chopped garlic.
- Heat vegetable oil in a large frying pan or pot to around 350°F. You'll need enough oil to submerge the half of the chicken.
- Carefully place the coated chicken wings into the hot oil, making sure not to overcrowd the pan. Fry in batches if necessary. Cook until the chicken is golden brown on both sides and cooked through, about 10-12 minutes per batch.
- Once chicken is completely cooked remove from oil with tongs or a slotted spoon and toss into shoyu mixture immediately. Push chicken down into sauce so that everything is well coated. Let chicken sit in sauce for 30 seconds so sauce soaks into chicken. Remove and place in a colander to drain.
- Serve your mochiko garlic chicken hot over steamed rice or with your favorite side dishes.
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