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Mochiko Asian Fried Chicken


Total Time: 8 hr 50 min (Prep 10 min; Cook 40 min)

Yield: 10 servings




4 eggs

1/4 cup cornstarch

1/4 cup white sugar

5 cloves garlic, minced

1/2 cup sweet rice flour (mochiko)

4 teaspoons salt

4 green onions, chopped

1/4 cup oyster sauce

5 pounds boneless chicken thighs, cut in half

2 cups vegetable oil, for deep frying



Mochiko Asian Fried Chicken


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.