MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Mochiko Chicken
Categories: Poultry, Vegetables, Herbs
     Yield: 6 servings

     2 lb Boned, skinned chicken
          - thighs
   1/4 c  Potato starch (40 g)
   1/4 c  Mochiko (50 g)
          - (sweet rice flour)
   1/4 c  Soy sauce
   1/4 c  Granulated sugar (50 g)
   1/4 c  Scallions; thin sliced, more
          - to serve
     2 lg Eggs; beaten
     1 tb Sesame seeds
     1 ts Garlic; minced
     1 ts Ginger; minced
   1/2 ts Fine sea salt
 1 1/2 c  Neutral oil; for frying
          Cooked white rice; to serve

 Cut the chicken into 1" pieces and set aside.

 In a large mixing bowl, whisk together the potato starch, mochiko,
 soy sauce, sugar, scallions, eggs, sesame seeds, garlic, ginger,
 and salt.

 Add the chicken to the marinade and stir to combine. Cover and
 place in the refrigerator to marinate for at least 4 hours or up to
 overnight.

 In a large skillet, heat oil over medium-high to 325°F. (A deep-fry
 thermometer is helpful here.) Working in batches and adjusting the
 heat to maintain the temperature, fry the chicken: Using tongs,
 transfer chicken to the hot oil, shaking off excess batter, and fry
 until golden brown on both sides and cooked through, 2 to 4 minutes
 per side.

 Remove chicken from oil and place on a cooling rack over a baking
 sheet or on a large plate lined with paper towels to absorb excess
 oil. Repeat with remaining chicken. Serve with rice and garnish
 with more scallions, if desired.

 Recipe from: Relle Lum

 Adapted by: Elyse Inamine

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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