Are you craving a crispy, flavorful, and surprisingly easy dinner? Then look no further! This Mochiko Chicken recipe is a Foodland favorite, and for good reason. It's the perfect blend of sweet and savory, with a satisfyingly crunchy exterior and tender, juicy chicken inside. This easy recipe is perfect for a quick weeknight dinner or a fun weekend meal the whole family will love. Get ready to experience the magic of homemade cooking at its finest!
Ingredients:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup mochiko (sweet rice flour)
- 1/2 cup cornstarch
- 1/4 cup granulated sugar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
Instructions:
Get Started:
- In a large bowl, whisk together the mochiko, cornstarch, sugar, soy sauce, sesame oil, garlic powder, ginger, salt, and pepper. Make sure there are no lumps!
Prepare the Chicken:
- Add the chicken pieces to the bowl and toss until they are evenly coated in the mochiko mixture. This is important for even cooking and that signature crispy texture.
Fry to Perfection:
-
Heat about 1 inch of vegetable oil in a large skillet or wok over medium-high heat. The oil is ready when a small amount of batter dropped in sizzles immediately.
-
Carefully add the chicken to the hot oil, working in batches to avoid overcrowding the pan. Overcrowding will lower the oil temperature and result in soggy chicken.
-
Fry the chicken for about 4-5 minutes per side, or until it's golden brown and cooked through. Use a thermometer to ensure the internal temperature reaches 165°F (74°C).
Drain and Serve:
-
Remove the chicken from the skillet and place it on a wire rack or paper towel-lined plate to drain any excess oil. This helps maintain the crispiness.
-
Serve your delicious Mochiko Chicken immediately while it's hot and crispy! Enjoy!
Tips for the Best Mochiko Chicken:
- Don't overcrowd the pan: This is crucial for achieving that perfect crispiness. Work in batches if necessary.
- Use a thermometer: Ensure the chicken is cooked through to a safe internal temperature of 165°F (74°C).
- Let the oil heat up properly: Before adding the chicken, make sure the oil is hot enough. A small test amount of batter should sizzle immediately.
- Adjust seasonings to your taste: Feel free to add more or less of any spice to suit your preference.
Variations:
- Spicy Mochiko Chicken: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the batter for a spicy kick.
- Garlic Lovers Delight: Add extra garlic powder or minced fresh garlic to the batter.
- Teriyaki Twist: After frying, toss the chicken in a teriyaki glaze for an extra layer of flavor.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 25-30g
- Fat: 15-20g
- Carbohydrates: 30-35g
This Mochiko Chicken recipe is a fantastic addition to your collection of easy recipes and healthy meals. It's a quick dinner idea that’s perfect for busy weeknights, and its delicious taste makes it a great option for homemade cooking. This recipe is among the best recipes for its ease and deliciousness, guaranteed to impress your family and friends! Enjoy this Foodland favorite!