"The belly rules the mind."--Spanish Proverb

Mochiko Chicken Recipe

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This recipe for Mochiko Chicken, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kua'ana Barquis
Added: Thursday, October 29, 2009


2 lbs. chicken thighs
1/2 tsp salt
2 eggs
1/4 cup chopped green onions
2 Tbsp sesame seeds
4 Tbsp mochiko flour
4 Tbsp corn starch
5 Tbsp sugar
6 Tbsp shoyu
2 cloves garlic, minced

Debone chicken and cut each thigh into 2 or 3 pieces.
Mix together remaining ingredients and pour over chicken.
Stir to mix and let stand to marinate at least 5 hours. (overnight is moa beta)
Heat about 1 inch of cooking oil in a skillet. Arrange as many pieces of chicken in skillet as will fit in one layer. Fry, turning to evenly brown all sides until chicken is cooked through.
Repeat with remaining chicken. Eat hot or cold.

Personal Notes:
Personal Notes:
This is great for picnics because you don't have to heat it up. Can be eaten hot or cold. Great for pupus-use sweet chili sauce for dipping. We made this for pupus Catering a wedding last week; of course, measurements were larger for 200 people. It was gone in 30 minutes, DELICIOSO...GOOD 4TH OF JULY DISH! Need measurements for a large crowd, let me know, I have it.....




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