Name: Hawaiian Mochiko Chicken
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: White sugar - ¼ cup; Mochiko (sweet rice flour) - ¼ cup; Cornstarch - ¼ cup; Salt - ½ teaspoon; Eggs - 2 large; Sliced green onions - ½ cup; Soy sauce (such as Aloha™ Shoyu) - 5 tablespoons; Sesame seeds (Optional) - 2 tablespoons; Garlic, minced, or more to taste - 4 cloves; Skinless, boneless chicken thighs, cut into strips - 3 pounds; Vegetable oil for frying - 2 cups

Ingredients for - Hawaiian Mochiko Chicken

1. White sugar ¼ cup

2. Mochiko (sweet rice flour) ¼ cup

3. Cornstarch ¼ cup

4. Salt ½ teaspoon

5. Eggs 2 large

6. Sliced green onions ½ cup

7. Soy sauce (such as Aloha™ Shoyu) 5 tablespoons

8. Sesame seeds (Optional) 2 tablespoons

9. Garlic, minced, or more to taste 4 cloves

10. Skinless, boneless chicken thighs, cut into strips 3 pounds

11. Vegetable oil for frying 2 cups

How to cook deliciously - Hawaiian Mochiko Chicken

1 . Stage

Mix sugar, mochiko, cornstarch, and salt together in a bowl.

2 . Stage

Whisk eggs, green onions, soy sauce, sesame seeds, and garlic together in a bowl. Whisk into the flour mixture to form a smooth batter.

3 . Stage

Stir chicken strips gently into the batter. Marinate in the refrigerator, 4 hours to overnight.

4 . Stage

Fill a deep saucepan with 1 1/2 inches oil; heat over medium heat. Fry chicken strips in batches in hot oil, turning occasionally, until golden brown and no longer pink in the center, about 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).