Crispy Mochiko Chicken

Ingredients List

• 5 large eggs

• 1 cup white rice flour

• 1 cup soy sauce

• 1 cup chopped green onions

• ½ cup white sugar

• ⅓ cup cornstarch

• 6 cloves garlic, minced

• 1 ½ tablespoons salt

• 1 teaspoon cayenne pepper

• 5 pounds boneless skinless chicken breasts, cut into strips

• 4 cups oil for frying, or as needed

Instructions

1. In a large bowl, combine eggs, rice flour, soy sauce, green onions, sugar, cornstarch, garlic, salt, and cayenne pepper. Stir until everything is well blended. Add the chicken pieces and coat them evenly. Refrigerate and marinate for 24 hours.

2. Heat oil in a deep fryer or large pan to 350°F (175°C).

3. Working in batches, fry the marinated chicken until golden brown and crispy all over. Use an instant-read thermometer to ensure the chicken has reached an internal temperature of 165°F (74°C). Remove the chicken and drain on paper towels.

A Note from the Editor:

The nutritional information provided reflects the total amount of marinade used in the recipe. Keep in mind that the actual marinade consumed may differ depending on factors such as marinating time, ingredient absorption, and cooking method.

Nutrition Information (per serving)