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Categories:Viewed: 77 - Published at: 8 years ago
Ingredients
- 2 lbs boneless chicken
- 1/2 cup mochiko sweet rice flour (glutinous rice flour, available in Asian markets)
- 1/2 cup cornstarch
- 1/2 cup sugar
- 1/2 cup soy sauce
- 1 teaspoon salt
- 4 eggs, beaten
- 1 stalk green onion, chopped fine
- 4 garlic cloves, minced
Method
- Bone the chicken if not already done and cut into plump finger-size nuggets and set aside.
- Combine the remaining ingredients and mix well. Add the chicken. Marinate overnight.
- Deep-fry at 350 degrees, keeping the pieces from sticking together. Drain the nuggets of excess oil.
- Serve mochi chicken as a main dish with fried rice, potato salad, or macaroni salad, as you would any other fried chicken. It is also great as an appetizer because it is a perfect finger food.
- Suggested dipping sauces: pineapple or mustard sauce, hot mustard, or sweet and sour sauce.
