Mochiko Chicken

Hawaiian Fried Chicken! Taste like aloha.

Pairings

White Rice, Mac Salad,

Tasting Journal

Date: 12/23/23

This was the best attempt I've tried on this recipe, I don't have a picture of the final presentation, because they went so fast! I used boneless skinless things, and cut them into 1 inch by 1 inch pieces before marinating them. I also used a fryer, which held the tempt to 350 F perfectly, which was so so so important to the color and texture of the flour.

References

RECIPE CARD

Mochiko Chicken

Yield: 4 portions | Time: 8-24 hour marinade / 1 hour fire.

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Equipment

Chefs knife
Cutting Board
Fryer
Mixing Bowl

Ingredients

Mochiko Chicken
¾ cup mochiko
¼ cup plus ¾ cup cornstarch
½ teaspoon Diamond Crystal kosher salt
2 tablespoons sugar
2 large eggs
2 tablespoons Aloha shoyu
2 tablespoons minced fresh ginger
2 tablespoons sake
2 tablespoons gochujang paste
2 pounds boneless, skin-on chicken thighs
Neutral oil, for deep-frying
¾ cup all-purpose flour
2 teaspoons garlic salt
Garnish
Furitake
Soy Rice Crackers
Fried Garlic
Miso Glace
sake
mirin
sugar
Shiro Miso
Gochujang aioli
gochujang
Best Foods Mayo
Sugar

Instructions

Remove Bone from chicken thigh if need. Cut into 1" dice.

Make Batter: whisk shoyu, Sake, gochujang, and eggs.
Crush ginger and rough chop, add the batter,
Whisk in 1/4 cup cornstarch, salt, sugar, and mochiko flour
Marinade chicken for 8-24 hours. Mochi flour needs to hydrate and become gummy.
Remove from marinade and dust with AP flour / cornstarch mixture.
Heat Oil to 350F
Fry un golden brown.
Miso Glace
Add Sake, Mirin, and sugar to sauce pan
Whisk over low heat until sugar is dissolved
Whisk in miso, should have the consistency of honey
Put into Ziploc or piping bag
Gochujang aioli
Whisk gochujang, mayo, and sugar together

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