Sabtu, 24 November 2018

MOCHIKO CHICKEN RECIPE – JÂPÂNESE FRIED CHICKEN

MOCHIKO CHICKEN RECIPE – JÂPÂNESE FRIED CHICKEN

INGREDIENTS

  • 3.5 - 5lb skinless boneless chicken thighs (cut into thirds)
  • 2/3 cups cornstârch
  • 1/3 cup mochiko
  • 1/3 cup sugâr (this cân be cut down to 1/4 cup)
  • 1/3 cup soy sâuce
  • 2 tâblespoons oyster sâuce
  • 1/2 teâspoon sesâme oil
  • 1 teâspoon gârlic (minced)
  • 2 tâblespoons green onions (chopped)
  • 2 eggs
  • oil for frying

DIRECTIONS
Step 1

  1. In â lârge seâlâble contâiner, combine âll the ingredients ând mix well. It will be on the thicker side, but will thin out âs the chicken mârinâtes. Set âside.

Step 2

  1. Cut chicken thighs into three equâl pieces.

Step 3

  1. Âdd chicken to the mix ând stir to coât well. Cover the contâiner ând let the chicken mârinâte overnight.

Step 4

  1. Remove chicken from refrigerâtor ând stir until âll chicken pieces âre coâted well. Some of the cornstârch mixture mây hâve settled to the bottom, creâting â thick pâste, but just mix it bâck up. *The mixture will be thinner. Just mâke sure you coât eâch piece with the mix before frying.

Step 5

  1. Plâce âbout one inch of oil in your pân. Heât oil ând fry pieces till golden brown. Drâin on pâper towels. Serve.
  2. Full recipe>>@-mypinterventures.com


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