Last night's dinner was using a new recipe that I got from Nate of HwnPakeOkinawa called garlic mochiko chicken. It is very simple to make.
In Hawaii, you can often find mochiko chicken, a fried chicken with a sweet/salty outside, at drive-inns, diners, bento-ya (places which make Japanese-style boxed lunches) and lunch wagons.
This recipe adds garlic to a sauce which you dredge the fried chicken into. It is great for working moms and dads, as you can marinate the chicken overnight, or before you go to work and fry it up when you get home.
I served this with steamed carrots and zucchini and my rice mixture.
NOTES: gotta work on my deep frying, was a bit soggy...still, it was delicious! and reminded me of the plate lunches back home.
A plate lunch is usually a plate filled with two scoops of rice, a scoop of macaroni salad and the entree, they are sold from lunchwagons alongside the road--near industrial areas or near the beach. Nowadays, they also have mini versions of plate lunches with one scoop of rice,one scoop of macaroni salad and the entree.
UPDATE: Since Nate's blog is no longer public, I'm posting the recipe here:
2 pounds chicken
1/2 cup cornstarch
1/2 cup mochiko
1/2 cup sugar
3/4 cup shoyu
1. Mix ingredients and marinate for 3 hours
2. Deep fry until brown
3. While hot, dip in dipping sauce
1 cup shoyu
2 cloves garlic, minced
4 tablespoons sugar
4 drops sesame oil
1 teaspoon chili flakes
2 stalks green onion, minced