Easy Kine Mochiko Chicken
Chef Rebekah’s Easy Kine Mochiko Chicken checks all the boxes: crispy, juicy and easy to make. Enjoy it with rice and a scoop of mac salad for a classic plate-lunch-style meal. Want to dress it up? Top it with spicy mayo, furikake and crushed mochi crunch for a Dynamite Crunch Bowl or toss in ginger scallion sauce for a Hot Ginger Chicken Bowl.
Ingredients
- 1/2 cup Halms Hawaiian BBQ Sauce
- 1 tablespoon Ginger, optional
- 2 Large eggs
- 2 stalks Green onions, thinly sliced
- 1/2 cup Mochiko flour
- 1/2 cup Cornstarch
- 2 pounds Boneless chicken thighs
- 2 cups Neutral oil
Instructions
- In a large bowl, whisk together the Halms Hawaiian BBQ Sauce, ginger, eggs, and green onions until fully combined.
- Add the mochiko flour and cornstarch to the same bowl. Mix until no floury spots remain and the batter is thick, like pancake batter.
- Add the diced chicken and stir until every piece is evenly coated. Marinate for at least 3 hours, overnight is even better, though 30 minutes works in a pinch.
- Pour the neutral oil into a deep pot or heavy skillet and heat to 350°F. Line a plate with paper towels for draining.
- Working in small batches, carefully lower the chicken into the hot oil. Fry until deep golden brown and cooked through, turning occasionally, about 5 to 6 minutes. Transfer to the paper-towel-lined plate.
- Serve hot with steamed rice and a scoop of mac salad.
- (Optional) To prepare a Dynamite Crunch Bowl, add rice and Mochiko Chicken to a bowl, then top with spicy mayo, furikake and crushed kaki mochi.
- (Optional) To prepare a Hot Ginger Chicken Bowl, add rice and Mochiko Chicken to a bowl, then top with Ginger Scallion Sauce.
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