Yields about 40 pieces
- 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 sauce
- 1 teaspoon salt
- 4 eggs, beaten
- 1 stalk of green onions, chopped fine
- 4 cloves garlic, minced
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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