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Mochiko Asian Fried Chicken
Recipe by:
CookWilliam
Chicken marinated with Chinese classic ingredients, then fried for something divine.
Ready in 8 hours 40 mins
Added to favorites by 10 cooks
Ingredients
Serves: 6
- 1/4 cup cornstarch
- 1/4 cup sugar
- 5 tablespoons soy sauce
- 5 cloves of garlic, crushed and minced
- 1/2 cup Mochiko flour
- 1 1/2 tablespoons salt
- 4 stalks green onion, finely chopped
- 4 eggs
- 1/4 cup oyster sauce
- 4 cups vegetable oil (to fry)
- 5 pounds chicken thighs, deboned and cut in half
Preparation method
Prep: 10 mins | Cook: 30 mins | Extra time: 8 hours, marinating1.
In a large container, combine all ingredients except chicken, and mix well. Add the chicken and stir until all pieces are coated. Cover and let marinate overnight in the fridge, about 8 hours.
2.
Stir ingredients in the morning, then put it back in the fridge until you are ready to cook. 10 minutes prior to cooking, take container out of the fridge.
3.
Fill a wok with oil and heat on medium, or heat oil in deep fryer on medium setting. Test hotness of oil by dropping some batter in it. If oil is hot, batter will begin to cook on contact. If not, wait until it gets hot.
4.
Deep-fry chicken until golden brown, about 6 minutes per batch. Let cooked chicken drain on wire rack over some newspaper. Serve.
Provided by: Allrecipes
Last updated:
Feb 22 2013
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