Mochiko Chicken Recipe
Make Mochiko Chicken Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade
Coating
Chicken
Frying
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large bowl, combine the soy sauce, minced garlic, grated ginger, and sesame oil. Mix well to combine.
- 2
Marinate the Chicken
Add the bone-in chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight for better flavor.
Preparing the Coating
- 3
Mix the Coating Ingredients
In a separate bowl, whisk together the mochiko, cornstarch, baking powder, salt, and black pepper until well combined.
Frying the Chicken
- 4
Heat the Oil
In a large, deep skillet or frying pan, add the vegetable oil and heat over medium-high heat until the oil reaches 350°F (175°C).
- 5
Coat the Chicken
Remove the chicken from the marinade, allowing excess marinade to drip off. Dredge each piece of chicken in the mochiko coating, ensuring an even layer.
- 6
Fry the Chicken
Carefully place the coated chicken pieces into the hot oil, frying in batches if necessary. Cook for about 8-10 minutes per side, or until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (75°C).
- 7
Drain the Chicken
Once cooked, remove the chicken from the oil and place it on a plate lined with paper towels to drain excess oil.
- 8
Serve
Allow the chicken to cool slightly before serving. Serve hot with your choice of dipping sauce or side.
