Kona Kitchen’s Yuji Okumoto’s Mochiko Chicken
3 pounds chicken thighs (boneless, skinless)
7 tablespoons mochiko flour (sweet rice flour)
5 tablespoons cornstarch
6 tablespoons sugar
7 tablespoons soy sauce
4 teaspoons garlic (minced)
1/2 teaspoon salt
3 large eggs (beaten)
1/4 cup green onions (chopped)
1/2 teaspoon ginger root (minced)
oil for deep frying
Trim fat from chicken and cut into into 3 x 1½-inch strips. Combine ingredients for marinade in a large bowl or ziplock bag. Add chicken strips and marinate in refrigerator overnight (or at least 4 to 5 hours). Take chicken out of refrigerator about 20 minutes before frying. Stir well and drain off excess marinade.
Deep-fry chicken in 2 or 3 batches in hot oil (375˚F) until golden brown. Drain and serve. (Chicken can also be fried in a skillet with 1 to 2 inches of oil, until golden brown on both sides.) Enjoy Kona Kitchen Mochiko Chicken as part of a typical Hawaiian lunch with macaroni salad, rice or Hawaiian sweet roll. Serves 4 to 6.
This recipe courtesy of Yuji Okumoto, owner Kona Kitchen restaurant in Seattle, WA.