Sunday, December 09, 2012

mochiko chicken

The other day I was craving for mochiko chicken, whenever I went on a field trip for school, we had to bring our own lunch, and this is what I would ask for. My mom would marinate drummettes and fry them early in the morning, before she went to work and before we needed to get to school.

You can adjust the amount of chicken and cut the marinade in half, just make sure to marinate this overnight.

4 pounds chicken thighs
2 tablespoons flour
4 tablespoons cornstarch
4 tablespoons mochiko (rice flour)
4 tablespoons sugar
1 tablespoon salt
4 tablespoons shoyu
1 tablespoon oyster sauce
2 eggs
1/4 cup green onion, sliced
2 tablespoons sesame seeds

NOTES: Mix all the ingredients together and put in your chicken. During the marinating period, every so often, mix the chicken up.

I used boneless thighs (which still had skins on them).

After marinating this overnight, fry in some oil until cooked, try not to make your heat too high, the sugar in the marinade will burn quickly, leaving the inside of the chicken uncooked.

Instead of deep frying, what I did was put about 3 tablespoons of oil into a non-stick pan and "fried" the chicken.

I served this with ninjinshirishiri, snow peas, haricot vert, spinach topped with this dressing, kinpira and rice with ume.

This really hit the spot!

What kind of foods did you bring on your school field trips?


Dennis K. said...

I had my first mochiko chicken in California, love it!

K and S said...

ooh I'm glad you enjoyed your first mochiko chicken Dennis :)

Take care.

K said...

Yum, I love how you have so many different dishes for your meals!

K and S said...

thanks K, gotta keep it interesting :)

Take care.

Rowena said...

This so reminds me of the 5 pound bag frozen drummettes that you can buy at the supermarket. Can't find those here!

K and S said...

here too, Rowena.

Take care.

KirkK said...

Aaah Mochiko comfort food!

K and S said...

Kirk, did you try Tanioka's mochiko chicken musubi?! so ono!

Take care.