Ingredients

The following ingredients have 5 Servings
  • 1 large egg
  • 2 tablespoons soy sauce
  • 3 tablespoons mochiko flour
  • 3 tablespoons cornstarch
  • 2 tablespoons granulated sugar
  • Pinch salt
  • 2 green onions (finely chopped)
  • 1 clove garlic (minced)
  • 1/2 teaspoon grated ginger
  • 1 pound boneless, skinless chicken thighs
  • Vegetable oil (for frying)
  • Thinly sliced green onions (for garnish)
  • Sesame seeds (for garnish, optional)
  • Steamed white rice
  • Hawaiian macaroni salad
  • Shredded cabbage

Instruction

  • In a large bowl, combine the egg, soy sauce, mochiko, cornstarch, sugar, salt, chopped green onions, garlic, and ginger.
  • Use the flat side of a meat tenderizer to gently flatten the chicken. Slice into about 2 inch pieces. Add the pieces to the marinade and toss to thoroughly coat. Cover and refrigerate for 4 hours to overnight. Remove from the refrigerator 15-30 minutes before frying.
  • In a large wok, bring 1 inch of vegetable oil to high heat. Once heated and shimmering, reduce heat to medium.
  • Gently place 7-9 pieces of chicken into the oil. Be careful not to overcrowd. Fry for 2 1/2-3 minutes per side, until golden and cooked through. Use a slotted spoon to remove the chicken and drain on paper towel-lined plate. Remove any pieces of batter between batches of chicken.
  • Top with green onions and (optionally) sesame seeds and serve on its own or paired with rice, shredded cabbage, and/or macaroni salad.