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Aunt Florence's Mochi Chicken
Yield: about 40 pieces
Ingredients
2 pounds boned chicken
1/2 cup mochiko flour (glutinous rice flour - available in Asian markets)
1/2 cup cornstarch
1/2 cup sugar
1/2 cup soy
1 teaspoon salt
4 eggs, beaten
1 stalk of green onions, chopped fine
4 cloves garlic, minced
Directions:
Bone the chicken and cut into plump finger-size nuggets and set aside. Combine the remaining ingredients and mix well. Add the chicken. Marinate overnight. Deep-fry at 350 degrees, keeping the pieces from sticking together. Drain the nuggets of excess oil. Serve mochi chicken as a main dish with fried rice, potato salad, or macaroni salad, as you would any other fried chicken. It is also great as an appetizer because it is a perfect finger food.
Suggested dipping sauces: pineapple or mustard sauce, hot mustard, or sweet and sour sauce
This recipe is reprinted with permission from Remembering Diamond Head, Remembering Hawai'i: A Cookbook Memoir of Hawai'i and Its Foods, by Shirley Tong Parola and Lisa Parola Gaynier. (Diamond Head Press; 1999; $19.95/trade paperback)
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