Mochiko Asian Fried Chicken

Mochiko Asian Fried Chicken

3
CookWilliam 0

"Chicken marinated with Chinese classic ingredients, then dredged and fried for something divine."

Ingredients

8 h 50 m servings 877 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 877 kcal
  • 44%
  • Fat:
  • 68.5 g
  • 105%
  • Carbs:
  • 20.4g
  • 7%
  • Protein:
  • 44 g
  • 88%
  • Cholesterol:
  • 222 mg
  • 74%
  • Sodium:
  • 1137 mg
  • 45%

Based on a 2,000 calorie diet

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Directions

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  1. Combine eggs, cornstarch, sugar, garlic, rice flour, salt, green onions, and oyster sauce in a large bowl. Mix well. Stir in the chicken thighs, making sure to coat evenly. Cover and refrigerate overnight. Remove from refrigerator about 10 minutes prior to frying.
  2. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  3. Cook chicken in the hot oil in batches, until golden brown and no longer pink inside.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews

3
  1. 6 Ratings

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This was excellent! I did modify slightly. I used chicken breasts cut into bite-sized pieces. I could not find mochiko (didn't have time to go to an Asian market), but I followed the directio...

great authentic recipe. I use soy sauce instead of oyster sauce and added some minced ginger (about 1TBS) also cut chicken in bite sized pieces

This was good. The directions are a little sketchy on exactly how the whole dredging thing is supposed to happen, but what I did was leave the Rice Flour out of the "marinade" and use that to d...