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Mochiko Asian Fried Chicken

Mochiko Asian Fried Chicken

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 877 kcal
  • 44%
  • Fat:
  • 68.5 g
  • 105%
  • Carbs:
  • 20.4g
  • 7%
  • Protein:
  • 44 g
  • 88%
  • Cholesterol:
  • 232 mg
  • 77%
  • Sodium:
  • 1137 mg
  • 45%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Erin M.
8
1/24/2011

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 directions otherwise- except subbed teriyaki for the oyster sauce- and then just before frying, I tossed the pieces with Panko. The whole family loved it- this will go on my 'make often' list for sure!

Judy Tamanaha
7
11/10/2010

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

Cookin Up A Storm
2
7/1/2012

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 do the pre-fry dredge. Not sure if that was the intention, but it made for a nice crispy and light coating on this tasty chicken. I will definitely make this again. I did this recipe as a part of the Western Region's Faceless Frenzy July 2012.